Greek cuisine · Breakfast & Eggs

Eliopsomo

Rustic olive bread with oregano and onion – for breakfast or alongside meze.

Ingredients · for 8 servings

• 600 g flour
• 350 ml lukewarm water
• 1 sachet dry yeast
• 200 g pitted Kalamata olives
• 1 onion
• 80 ml olive oil
• 2 tsp oregano
• 2 tsp salt

Instructions

1. Knead the flour, yeast, water, oil and salt into a smooth dough.
2. Cover and let it rise for 90 minutes until doubled in size.
3. Chop the olives coarsely, dice the onion finely and knead both into the dough with the oregano.
4. Shape into a loaf and let it rise for another 30 minutes.
5. Bake at 200 °C for 40 minutes until the bread sounds hollow.