Eliópita - Olive Bread     

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


    

 
   
     
       
         
            
            
         
       
      
       
         
            
            
         
       
      
       
         
            
            
         
       
      
       
         
            
            
         
       
     
   
     

 Home RSS      If you were to ask me one of my favourite types of bread to eat, it would be olive bread. This rustic loaf is pure joy to eat and looks really impressive too. The olives appear like glistening jewels on this crown decorated with an abundance of herbs (mostly dill). It’s a loaf that excites the eyes, nose and of course mouth.  I remember my mum making olive bread (eliópita) for dinner parties when I was growing up. It was always such a crowd pleaser that she’d never contemplate whacking it out again for new and returning guests. I’d always run downstairs discreetly to avoid being seen and sneak a few pieces in some tissue before running back up. These days I’m following suite and using it as a bit of a party piece. The last time was for a supper club I held to raise money for the #cookforsyria initiative.  To this day I have never tried olive bread so inundated with herbs than my mother’s. It’s more dense and filling than an average loaf because of the amount of herbs used along with the oil. However a secret ingredient (which is not so secret as it’s in this recipe) helps to make the bread light. It’s the kind of bread you can eat on its own and is something I try to make most weekends for the working week ahead. I’ll take it into the office and layer it with some homemade hummus or ricotta for a very satisfying lunch.  The key is good olives, fragrant herbs and a damn good knead.   To make 1 large loaf    Preparation   Prep Time – 30mins  Proving Time – 1hr 45mins  Cooking Time – approx. 40mins        

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


      Ingredients   Strong White Flour – 400g  Plain White Flour – 300g  Kalamata Olives – 250g, pitted (roughly 1 jar)  Fresh Dill – 50g  Fresh Coriander – 80g  Onion – 1  Dried Mint – 1 tbsp  Dried Yeast – 1 sachet (7g)  Sugar – ½ tsp  Salt – 1 tsp  Olive Oil – 200ml, light  Fanta OR Lemonade – 1 can, full fat* (secret ingredient)      Method     Proving  – I prove my dough in the oven at approx. 20°C. I do this purely because I don’t have a nifty Great British Bake Off style proving drawer     Cooking   - I  always begin to cook the bread using the ‘warming’ oven setting where heat is generated from the bottom for 10mins, before switching to the fan at the same temperature.  If your oven does not have this setting, it really is no big deal. We just believe that the first 10mins on this setting helps to stimulate the rise      Dill & Coriander – wash, dry & roughly chop  Olives – half or cut into three pieces if they’re larger ones  Onion – finely chop  Flours – sift into a large mixing bowl. Add fresh and dried herbs, olives, onion, yeast, sugar & salt. Combine ingredients with hands  Make a well in the middle of the mixture and add the Olive Oil  Pour Fanta/Lemonade into a glass and heat in the microwave until lukewarm  Mix the ingredients adding the lukewarm fizzy drink in stages. Continue to mix until a dough is formed  (You may not need all of the liquid)  Remove the dough from the bowl and knead well for at least 10mins  Place dough back into the mixing bowl, cover tightly with cling film and leave to prove in the oven (proving draw or warm place) for 1hr  (This is a heavier dough so it may not double in size. It should still grow substantially)     After 1hr:  Remove the dough from the bowl and knead gently on a floured surface for a few mins  Form into a round, rustic loaf and place onto a baking tray with greaseproof paper. Cover with a tea towel and leave to prove again for 45mins in a warm place  (The dough will be sticky and heavy, this is normal)     After 2nd prove:  Remove the tea towel and put the baking tray into a pre-heated oven at 180°C   If using the warming oven setting:    Bake for 10mins on this setting before changing to the fan at the same temperature for approx. 30mins   (Otherwise bake at 180°C with the fan for approx. 40mins)  After this time check that the loaf is golden and hollow when you tap the base   *Once ready switch the oven off and return the bread back to the oven to cool down slowly for a further 45mins      

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


    

 

   

     
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       Hey guys. I'm Tim and I'm on a mission. I'm on a mission to go to the heart of communities around the Mediterranean and cook with the locals. It's how I can best combine my passion for cooking and speaking languages. By doing this I hope to feed you as well. Thank you very much for subscribing. 

Eliópita - Olive Bread

eliopitaone

If you were to ask me one of my favourite types of bread to eat, it would be olive bread. This rustic loaf is pure joy to eat and looks really impressive too. The olives appear like glistening jewels on this crown decorated with an abundance of herbs (mostly dill). It’s a loaf that excites the eyes, nose and of course mouth.

I remember my mum making olive bread (eliópita) for dinner parties when I was growing up. It was always such a crowd pleaser that she’d never contemplate whacking it out again for new and returning guests. I’d always run downstairs discreetly to avoid being seen and sneak a few pieces in some tissue before running back up. These days I’m following suite and using it as a bit of a party piece. The last time was for a supper club I held to raise money for the #cookforsyria initiative.

To this day I have never tried olive bread so inundated with herbs than my mother’s. It’s more dense and filling than an average loaf because of the amount of herbs used along with the oil. However a secret ingredient (which is not so secret as it’s in this recipe) helps to make the bread light. It’s the kind of bread you can eat on its own and is something I try to make most weekends for the working week ahead. I’ll take it into the office and layer it with some homemade hummus or ricotta for a very satisfying lunch.

The key is good olives, fragrant herbs and a damn good knead.

To make 1 large loaf

Preparation

Prep Time – 30mins

Proving Time – 1hr 45mins

Cooking Time – approx. 40mins

 

eliopitatwo

Ingredients

Strong White Flour – 400g

Plain White Flour – 300g

Kalamata Olives – 250g, pitted (roughly 1 jar)

Fresh Dill – 50g

Fresh Coriander – 80g

Onion – 1

Dried Mint – 1 tbsp

Dried Yeast – 1 sachet (7g)

Sugar – ½ tsp

Salt – 1 tsp

Olive Oil – 200ml, light

Fanta OR Lemonade – 1 can, full fat* (secret ingredient)

 

Method

Proving – I prove my dough in the oven at approx. 20°C. I do this purely because I don’t have a nifty Great British Bake Off style proving drawer

Cooking - I always begin to cook the bread using the ‘warming’ oven setting where heat is generated from the bottom for 10mins, before switching to the fan at the same temperature.  If your oven does not have this setting, it really is no big deal. We just believe that the first 10mins on this setting helps to stimulate the rise

 

Dill & Coriander – wash, dry & roughly chop

Olives – half or cut into three pieces if they’re larger ones

Onion – finely chop

Flours – sift into a large mixing bowl. Add fresh and dried herbs, olives, onion, yeast, sugar & salt. Combine ingredients with hands

Make a well in the middle of the mixture and add the Olive Oil

Pour Fanta/Lemonade into a glass and heat in the microwave until lukewarm

Mix the ingredients adding the lukewarm fizzy drink in stages. Continue to mix until a dough is formed

(You may not need all of the liquid)

Remove the dough from the bowl and knead well for at least 10mins

Place dough back into the mixing bowl, cover tightly with cling film and leave to prove in the oven (proving draw or warm place) for 1hr

(This is a heavier dough so it may not double in size. It should still grow substantially)

 

After 1hr:

Remove the dough from the bowl and knead gently on a floured surface for a few mins

Form into a round, rustic loaf and place onto a baking tray with greaseproof paper. Cover with a tea towel and leave to prove again for 45mins in a warm place

(The dough will be sticky and heavy, this is normal)

 

After 2nd prove:

Remove the tea towel and put the baking tray into a pre-heated oven at 180°C

If using the warming oven setting:

Bake for 10mins on this setting before changing to the fan at the same temperature for approx. 30mins

(Otherwise bake at 180°C with the fan for approx. 40mins)

After this time check that the loaf is golden and hollow when you tap the base

*Once ready switch the oven off and return the bread back to the oven to cool down slowly for a further 45mins

eliopitathree