Eliopitta: Olive Bread

Recipe courtesy Cat Cora

Show: Melting PotEpisode: Mediterranean--Olive Show

Rated: 4 stars out of 5Rate itRead users' reviews (3)

RECIPE
COMMENTS & REVIEWS(3)

Cook Time:
1 hr 20 min
Level:
Intermediate
Yield:
12 servings

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Times:

Prep: 25 min
Inactive Prep: 20 min
Cook: 1 hr 20 min
Total:: 2 hr 5 min

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Ingredients

2 tablespoons olive oil
1 medium onion, chopped fine
4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
3/4 cups warm water
1/4 cup extra-virgin olive oil
1 tablespoon thyme, chopped fine
1 cup Kalamata olives, pitted and chopped
Milk, for a glaze

Directions

In a saute pan, heat a 2 tablespoons of olive oil and add the onions. Cook until lightly browned but not fully caramelized. Set aside to cool.

In a bowl, mix the dry ingredients: flour, baking powder, and salt. Add the Sauteed onions to the dry ingredients. Then add the water, olive oil, thyme, and olives. Mix until well blended and a dough has formed. Turn out on a floured board and knead the dough until soft and smooth, about 5 to 8 minutes. Cover with a towel and let sit for about 20 minutes.

Preheat oven to 400 degrees F.

Shape the dough into a large ball and place in a greased loaf pan. Bake for 1 hour and until the bread is golden brown. When the bread is 10 minutes out from being done, brush the surface lightly with milk to give it a gloss. Remove the bread from the oven and place on a rack to cool.

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Comments & Reviews

recipe Eliopitta: Olive Bread
susan saint petersburg, FL 10-19-2009
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nothing special
Rated: 3 stars out of 5

We found this to be a heavy loaf of bread. More success was using yeast as the leavening.
recipe Eliopitta: Olive Bread
Karen Wellsboro, PA 05-02-2008
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Love the flavor!
Rated: 5 stars out of 5

My son went to Greece last year and brought back a LARGE can of Kalamata olives. I didn't know what to do with all of them.... I'll make this recipe again! This is not a yeast bread - somewhere between a heavy biscuit and a quick bread. I've adjusted the recipe for next time by increasing the olive oil (in the bread) to 1/3 cup and deceasing the flour to 3 3/4 cups. Great Kalamata Olive Flavor.Read more
recipe Eliopitta: Olive Bread
ANGELIKI Briarwood, NY 01-12-2006
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Great taste, directions are not too clear, though
Rated: 3 stars out of 5

This bread looks and tastes fantastic. I found the directions a bit vague, though. It said to roll the dough in a ball and... then place on pan and I did, and I ended up with a great crusty bread that was not cooked on teh inside. So I had to cut in half and let it cook for another 30-45 minutes. I love the tip about glazing it with milk and teh onions add a great smell and taste. Will do it again, just flatten the bread out a bit this time.Read more