Elipsomo: Greek Olive Bread

A rustic Greek loaf studded with Kalamata olives and fresh rosemary, finished with a glossy crust of cold-pressed olive oil.

Ingredients

• 400 g strong white bread flour
• ½ tsp garlic powder
• ½ tsp fine sea salt
• 1 tsp fresh rosemary, finely chopped
• 15 g fresh yeast (or 7 g dried yeast)
• 250 g water
• 30 g Greek honey
• 2 tbsp Nikkitas Extra Virgin Olive Oil, divided
• 75 g Kalamata olives, pitted and roughly chopped

Method

1. Place the flour, garlic powder, salt and rosemary in a mixing bowl and combine.
2. In a separate bowl, mix the yeast, water and honey until dissolved.
3. Make a well in the flour and pour in the liquid.
4. Bring the dough together, then turn out onto an unfloured work surface.
5. Knead with the heel of your hand for about 8 minutes, until soft and elastic.
6. Place 1 tablespoon of olive oil in the mixing bowl, return the dough, cover and prove for about 1 hour, until doubled in size.
7. Preheat the oven to 220°C / 200°C fan / gas 6 and line a baking tray with parchment.
8. Turn the dough out and flatten. Scatter over the chopped olives and fold them through.
9. Pre-shape into a loose round, cover with the mixing bowl and rest for 5 minutes.
10. Shape into a tight ball and place on the prepared tray.
11. Coat with the remaining tablespoon of olive oil and bake for 25 to 30 minutes, until deep golden brown.
12. Cool on a wire rack before slicing.

Notes

• Slice thick and serve with tapenade or warmed feta.
• Keeps for 2 days wrapped in a clean cloth.