Cypriot Olive Bread with Rosemary (Eliopsomo): A Mediterranean Staple
Embark on a culinary journey to the heart of the Mediterranean with this traditional Cypriot Olive Bread with Rosemary, also known as Eliopsomo. This savory bread is a staple in Cypriot cuisine, offering a delectable combination of aromatic rosemary and tangy Kalamata olives. Perfect as a standalone snack or as an accompaniment to a mezze platter, Eliopsomo is a versatile addition to any meal. Discover the simple pleasures of Mediterranean baking and bring a slice of Cyprus to your table.
The Roots of Eliopsomo: A Cypriot Delicacy
The origins of Cypriot Olive Bread with Rosemary are steeped in the rich culinary traditions of Cyprus, an island where the bread is as much a part of the culture as the azure waters of the Mediterranean. This bread, known locally as Eliopsomo, is a testament to the Cypriot way of life, where fresh, local ingredients are celebrated in every dish. The use of olives and rosemary not only imparts incredible flavor but also reflects the island’s bountiful nature.
The recipe for Eliopsomo has been passed down through generations, each adding their own touch while honoring the bread’s rustic roots. The bread is often enjoyed during large family gatherings, religious celebrations, and as a daily staple. Its versatility makes it a perfect match for a variety of Cypriot dishes, from halloumi cheese to succulent grilled meats.
Perfecting the Eliopsomo Technique
Creating the perfect loaf of Cypriot Olive Bread with Rosemary is an art that begins with the quality of the ingredients and ends with the care taken during the baking process. Here are some key tips to ensure your Eliopsomo is as authentic and delicious as possible:
- Kneading: The dough should be kneaded until it’s smooth and elastic. This develops the gluten, which gives the bread its structure.
- Proofing: Allow the dough to rise in a warm, draft-free environment. This is crucial for a light, airy texture.
- Olives and Rosemary: Fold these ingredients into the dough evenly to ensure every slice is packed with flavor.
Remember, the slashes on top of the loaf are not just for aesthetics; they allow the bread to expand during baking without tearing. Bake until golden brown and enjoy the heavenly aroma that fills your kitchen.
Variations of Eliopsomo
Eliopsomo with Citrus Zest
For a zesty twist, add the grated zest of an orange or lemon to the dough. This will impart a subtle, refreshing citrus note that complements the olives and rosemary beautifully.
Whole Grain Eliopsomo
Substitute half of the all-purpose flour with whole grain flour for a nuttier flavor and added fiber. This variation is heartier and pairs exceptionally well with robust cheeses and cold cuts.
Stuffed Eliopsomo
Before the final shaping of the dough, spread a layer of feta cheese and sun-dried tomatoes over the surface, roll it up, and shape it into a loaf. This creates a delightful stuffed bread that’s perfect for picnics or as a meal on its own.
Ingredient Substitutions
Gluten-Free Flour Blend
For those with gluten sensitivities, a gluten-free all-purpose flour blend can be used in place of traditional flour. Keep in mind that the texture and rise may differ slightly from the original recipe.
Dried Rosemary
If fresh rosemary is not available, dried rosemary can be used. However, reduce the quantity by half, as the flavor of dried herbs is more concentrated than fresh.
Green Olives
Kalamata olives can be replaced with green olives for a different flavor profile. Choose pitted olives and chop them as you would the Kalamata variety.
Frequently Asked Questions
Can I make Eliopsomo without a stand mixer?
Absolutely! Traditional Cypriot Olive Bread with Rosemary is often made by hand. Knead the dough on a floured surface until it becomes smooth and elastic.
How do I store Eliopsomo?
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well and freeze it for up to a month.
Can I use instant yeast instead of active dry yeast?
Yes, instant yeast can be used in the same quantity. There’s no need to proof it; simply mix it directly with the dry ingredients.
Is it necessary to use extra virgin olive oil?
While you can use other types of olive oil, extra virgin olive oil gives the bread a richer flavor and aroma, enhancing the overall taste of the Eliopsomo.
Can I add other herbs to the bread?
Certainly! Feel free to experiment with other herbs like thyme or oregano to create your own unique version of this Cypriot classic.
Cypriot Olive Bread with Rosemary (Eliopsomo)
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Wire rack
- Kitchen towel
- Knife
Ingredients
Bread Dough
- 3 cups all-purpose flour (360g)
- 1 cup whole wheat flour (120g)
- 1 tbsp sugar (12.5g)
- 2 tsp salt (10g)
- 1 packet active dry yeast (7g or 2 1/4 teaspoons)
- 1 1/4 cups warm water (300ml)
- 1/4 cup extra virgin olive oil (60ml), plus extra for coating
- 1 cup Kalamata olives, pitted and chopped (150g)
- 2 tbsp fresh rosemary, finely chopped (6g)
Instructions
- In a large mixing bowl, combine the all-purpose flour, whole wheat flour, sugar, and salt.
- In a separate bowl, dissolve the yeast in warm water and let it sit until it becomes frothy, about 5-10 minutes.
- Add the yeast mixture and olive oil to the dry ingredients. Mix until a dough begins to form.
- Turn the dough out onto a floured surface and knead for about 10 minutes, until smooth and elastic.
- Fold in the chopped olives and rosemary until evenly distributed throughout the dough.
- Place the dough in a well-oiled bowl, cover with a cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
- Preheat the oven to 400°F (200°C).
- Punch down the dough and shape it into a round loaf. Place it on a baking sheet lined with parchment paper.
- Make several slashes on top of the loaf with a sharp knife, then let the dough rest for an additional 10-15 minutes.
- Bake for about 30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove from the oven and let cool on a wire rack before slicing.
Notes
