Easy Greek Olive Bread (Eliopsomo)

Servings:

Prep Time: 5

Cook Time: 35

Total Time: 40

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.

Equipment

Large mixing bowl
small rimmed sheet pan

Ingredients

4 cups self rising flour
1 tsp baking powder
2 tsp Italian herb seasoning
1/2 cup unsalted butter, room temp
1/3 cup Kalamata olives, halved
1 cups shredded mozzarella cheese
3/4 cups water
milk, for brushing on top

US Customary - Metric

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.

Nutrition

Author: Stella Drivas