The Greek word eliopsomo translates to olive (elia) bread (psomi). Homemade bread is the ultimate comfort food. The addition of olives makes this a festive bread that is perfect for entertaining.Print this recipe here:https://www.dimitrasdishes.com/eliopsomo-greek-olive-bread/Makes 1 loaf: The Wet Ingredients: 1 and 1/2 teaspoons dry active yeast 2 teaspoons sugar 1 and 1/2 cups tepid water 2 tablespoons all-purpose flour The Dry Ingredients: 2 cups (300 grams) all-purpose flour 2 cups (320 grams) bread flour 1 teaspoon salt 2 sprigs rosemary, finely chopped 1/4 cup olive oil plus more for filling 2 teaspoons dried oregano 2 cups pitted Kalamata olives, roughly chopped Optional filling ingredients: Sundried tomatoes, chopped Caramelized onions Crumbled feta cheese Fresh herbs Sesame seeds (optional) Combine the wet ingredients into the bowl of a stand mixer fitted with the dough hook attachment and set aside for 8 minutes or until the yeast is activated. As soon as a foamy cloud appears on top of the liquid the yeast is active. If this does not happen, discard the mixture and start over with a fresh batch of yeast. Combine all of the dry ingredients in a large bowl and whisk together. Add them to the yeast mixture along with 1.4 cup olive oil and the rosemary. Knead on low speed for 8 minutes. Transfer the dough to a greased bowl and cover with plastic wrap. Set aside in the warmest part of your home for 1-2 hours or until doubled in volume. Place the dough on a clean work surface and cut it into 4 pieces. Stretch each piece of dough as much as possible without tearing. Approximately 10 inches in diameter. Brush 1 tablespoon of olive oil on 3 of the dough circles and distribute the olives evenly on top of each piece. Stack the pieces of dough on top of each other and form into a ball by bringing all of the ends towards the center. Preheat oven to 500 F, 260 C. Place a cast-iron skillet on the bottom rack of the oven and a pizza stone on the center rack to preheat. Place the dough on a baking tray lined with parchment paper and loosely cover with plastic wrap. Set aside for 20 minutes. Brush the top of the dough with water and sprinkle with sesame seeds. Cut 4-5 slits on the top of the dough and place it on the center rack of the oven. Reduce the ovens temperature to 450 F, 230 C Carefully pour 1 and cups ice-cold water into the cast-iron skillet to create steam in the oven. This will create a bakery-style crust on the bread. Bake for 30 minutes. Place the bread directly onto the pizza stone for 5 more minutes. Allow the bread to rest for 20 minutes before slicing. Enjoy! Official Facebook Page: https://www.facebook.com/dimitrasdishes Instagram: https://www.instagram.com/dimitras.dishes/ Pinterest: https://www.pinterest.com/dimitrasdis0637/ Twitter: https://twitter.com/DimitrasDishes Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :) My cutting board: http://amzn.to/2e2p8ED Kitchen Aid Mixer: http://amzn.to/2dQXU0b Food Processor: http://amzn.to/2eXcvZd Microplane: http://amzn.to/2eL2vTo Madeleine Pan: http://amzn.to/2dQU1sm Cheesecake Pan: http://amzn.to/2eXaGeQ Vitamix Blender: http://amzn.to/2eXcvbH Nonstick pan: http://amzn.to/2eL804t Cast iron pan: http://amzn.to/2dQYfjs Pastry Bag: http://amzn.to/2e2v0xD Half sheet baking pans: http://amzn.to/2fcv7cD Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :) Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
