The Greek word eliopsomo translates to olive (elia) bread (psomi). Homemade bread is the ultimate comfort food. This recipe only uses a few ingredients, barely no kneading, zero rest time – its a true winner.

This Greek olive bread is an indulgent and delicious recipe. If you’re in the market for a super simple bread recipe, this one is for you. It takes 5 minutes to throw together the dough. There is no laborious kneading and no rest time. You form the dough and bake – that’s it! You might also want to try my 5 Ingredient Greek Yogurt Bread.

Easy Greek Olive Bread

The ingredients for this recipe are self rising flour, baking powder, Italian dried herb blend, butter, Kalamata olives and shredded cheese. You can use any alternative cheese you like or leave it out completely. I’ve only tried this recipe with self rising flour, so I cannot say for sure that it works with gluten free flour. You can also check out my 2 Ingredient Yogurt Bread. It is more on the sweet side though!

Easy Greek Olive Bread

Once the dough comes together, you will do your best to form a large ball. The dough will be shaggy but do your best to pack it all in together. Shape and flatten the dough to form an oval disc that is about 3 inches high.

Easy Greek Olive Bread

I love to enjoy this bread at breakfast with some olive oil, as a side dish with soup or dinner. The bread is delicious, flakey and buttery. The olives add just the right amount of saltiness and the butter creates a flakey and soft texture. You can also try my Flourless Cottage Cheese Bread or my Almond Flour Bread for gluten free varieties.

Easy Greek Olive Bread

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Easy Greek Olive Bread
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Easy Greek Olive Bread (Eliopsomo)

Stella Drivas
The Greek word eliopsomo translates to olive (elia) bread (psomi). Homemade bread is the ultimate comfort food. This recipe only uses a few ingredients, barely no kneading, zero rest time – its a true winner.
Servings: 8
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
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Equipment

Ingredients
 

  • 4 cups (500 g) self rising flour
  • 1 tsp baking powder
  • 2 tsp Italian herb seasoning
  • 1/2 cup (113.5 g) unsalted butter,, room temp
  • 1/3 cup Kalamata olives,, halved
  • 1 cups (224 g) shredded mozzarella cheese
  • 3/4 cups (200 ml) water
  • milk,, for brushing on top

Instructions
 

  • Preheat oven to 400℉ (or 200℃).
  • In a large mixing bowl, whisk together the flour, baking powder and Italian herb blend. Add in the butter and mix with your hands until it mostly incorporates. Fold in cheese and olives. Add in the water and mix with your hands until a dough forms. Dough will be sticky and shaggy, but keep kneading it until it comes together into a large ball.
  • Flatten out the ball to an oval disc about 3 inches high. Lightly brush the top with milk. Bake for 30-35 minutes for until golden brown on top. Allow the bread to set on the pan for 10-15 minutes then transfer to a wire rack to cool.

Notes

Store leftovers in an airtight container in the fridge. Slice and warm up in the mini oven or in a pan.
Calories: 378kcal, Carbohydrates: 46g, Protein: 11g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 42mg, Sodium: 232mg, Potassium: 79mg, Fiber: 2g, Sugar: 0.4g, Vitamin A: 473IU, Calcium: 116mg, Iron: 1mg
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