Cypriot Olive Bread with Rosemary (Eliopsomo)
This traditional Cypriot Olive Bread, known as Eliopsomo, is a savory delight infused with the aromatic presence of rosemary and the tangy punch of olives, creating a perfect accompaniment to any Mediterranean meal or a satisfying snack on its own.
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
For the best flavor, use high-quality Kalamata olives and fresh rosemary.
If the dough is too sticky, add a little more flour, a tablespoon at a time, until manageable.
The bread can be stored in an airtight container for up to 3 days.
Enjoy Eliopsomo with a drizzle of olive oil, a sprinkle of sea salt, or as part of a larger mezze platter.