Eliobitta/Eliopsomo (Olive Bread)

1. 1

   Dissolve honey in the water and add the yeast.

2. 2

   Set aside in a warm place until foamy.

3. 3

   Whisk in 3 tbsp.

4. 4

   olive oil and salt.

5. 5

   Sift 10 oz./280 g. of the flour into a large mixing bowl, make a well in the centre and add the yeast.

6. 6

   Knead for 10 minutes, adding enough of the remaining flour to make a firm but elastic dough.

7. 7

   Set aside in a warm place for 2 hours or until at least doubled in bulk.

8. 8

   Heat 3 tbsp.

9. 9

   remaining olive oil in a heavy frying pan and saute the onion over a low heat until golden and soft.

10. 10

    Cut 5 of the olives in half and finely chop the rest.

11. 11

    Add the olives and mint to the onions and stir to mix.

12. 12

    Add to the dough and knead for a minute or two.

13. 13

    Brush a heavy baking tray with olive oil, form the dough into 1 or 2 round slightly flattened loaves spaced well apart on the tray.

14. 14

    Cover with a tea towel and leave to rise for 1 hour.

15. 15

    Preheat oven to gas Mark 5/375F/190C.

16. 16

    Bake for 10 minutes then reduce the heat to gas 4/350F/180C.

17. 17

    Brush with the remaining olive oil and bake for 25 to 30 minutes longer.

18. 18

    The bottom should sound hollow when tapped and they should look a golden brown colour.

* Per serving · 4 servings · Values may vary.

No additional tips available.