A staple of the Greek table, no meal is complete without a wholesome, rustic sourdough bread. And then there are those special kind of breads, filled with delectable treats that make the best kind of simple meze. Cut into small squares, they are not quite a bread and not quite a famous Greek pie (like a tiropita).
With a fine crispy sesame crust and a moist texture, this olive bread demands to be eaten fresh from the oven – as is, or topped with a decadent slice of smoked trout or a big splodge of fresh mizithra and a drizzle of extra virgin olive oil. It really is a quintessentially Greek bread – filled with all good things Greek, like fresh sheep milk yogurt and of course, olive oil but also aromatic wild mountain oregano. The best thing about this bread, it’s an absolute cinch to make.
Easy olive bread
Eliopsomo
Ingredients
- 1 & 1/4 cups plain organic wholemeal flour
- 1 tablespoon organic aluminium-free baking powder
- 3 large organic eggs
- 1/4 cup Greek Extra Virgin olive oil
- 1/2 cup Greek yoghurt preferably sheep milk
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly ground white pepper
- 100 grams Greek DOC feta cheese crumbled
- 100 g cracked green Greek olives pitted and sliced
- 1 tablespoon of dried wild Greek mountain oregano
- Sesame seeds to top
Instructions
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Preheat the oven to 175°C and use some olive oil to grease a loaf pan.
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Mix the baking powder and wholemeal flour in a bowl and set aside.
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In a seperate bowl, mix together the olive oil, eggs, Greek yogurt, salt, and pepper.
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Stir through the feta, olives and oregano.
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Next, gently fold through the flour/baking powder mix into the wet mixture.
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Add the mixture to the loaf pan, smooth the surface and sprinkle with sesame seeds.
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Bake for around 45 minutes until golden. Remove from the oven, allow to cool in the pan. Then move to a wire rack and allow to cool.
