Eliopsomo is a classic country bread from Greek cuisine. The dough is mixed with coarsely chopped black olives, thyme, and orange zest, then left to rise. Because it can be sliced and stored in the freezer, it is a practical loaf to prepare ahead and take out when needed.
Dissolve the yeast in warm water and let it foam for 5 minutes.
Knead the flour, salt, olive oil, and yeast mixture into a smooth dough. Cover and let it rise for 60 minutes.
Fold the olives, thyme, and orange zest into the dough. Shape it into a loaf and place it on a baking pan.
Bake in a preheated 200°C / 390°F oven for 30 minutes, until the top is deep golden brown.
Pat the olives dry with a paper towel before adding them to the dough; excess moisture slows the dough’s rise. Allergen: contains wheat (gluten).
Zeytinin tuzuyla portakal kabuğunun kokusu çok güzel bir denge kurmuş, kahvaltıda peynirle harika gitti.
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