Imagine biting into a warm, crusty loaf of Mediterranean bread, bursting with the flavor of salty olives, herbs, and a touch of olive oil. This bread is not just any bread. It is called "eliopsomo" and it’s a celebration of the Greek Mediterranean way of eating and living.
Jump to:
- Why this recipe works
- The Mediterranean way of eating
- The recipe's history
- Key ingredients
- Meal prepping
- Substitutions and variations
- How to make Mediterranean bread with olives
- Expert tips
- How Greeks serve this bread
- How to serve leftovers
- How to store and freeze
- More Mediterranean bread recipes
- Recipe
- Comments
Why this recipe works
In essence, this bread recipe combines simple, wholesome ingredients with the robust flavor of olives and Mediterranean herbs. The basic ingredient is olives and hence the name "eliopsomo" from the Greek word "elia" meaning olive.
The dough rises beautifully, creating a light, fluffy interior with a crisp, golden crust. The olives add a savory punch to every bite, making the bread irresistibly flavorful.
Easy to make: This is a no-knead bread meaning minimum effort and skills. Perfect for both novice and experienced bakers.
Simple ingredients: This recipe uses ingredients you likely already have in your Greek Mediterranean pantry. No special trips to the store!
Customizable: You can switch up the olives, add herbs, or even toss in a little cheese to make it your own.
Perfect for entertaining: It is a crowd-pleaser, great for sharing at parties, gatherings, or as a thoughtful homemade gift.
Freezer-friendly: Bake it ahead, freeze it, and enjoy fresh Mediterranean bread whenever you want!
The Mediterranean way of eating
This Mediterranean bread with olives embodies the heart of the Greek Mediterranean diet—one of the healthiest ways of eating in the world. The Mediterranean diet focuses on fresh, natural ingredients like whole grains, olive oil, vegetables, and herbs. Bread is central to this diet, especially when paired with olive oil, feta, or a simple salad.
Incorporating Mediterranean bread into your diet not only adds flavor to your meals but also provides a nutrient-dense option that aligns with this healthy, balanced way of eating.
The recipe's history
Not interested in food history? Ok Jump to Recipe
The rest of you follow me on a trip back in time…
Bread has played a vital role in Greek history and culture, tracing its roots back to ancient times when Greek sailors and merchants brought Egyptian flour to Greece.
Historical evidence shows that Greeks cultivated wheat, barley, and millet, with barley bread often considered less prestigious than wheat bread. Bread-making technology included using heated stones and brick ovens, while flour refinement through sieving was essential.
Bread was not just a staple but also held religious significance. Offerings were made to the gods, like the special bread presented to Demeter during the religious festival in Elefsina. "Psomi", the Greek word for bread, evolved from the ancient Greek term “psomos”, meaning "bite", eventually giving way to the Byzantine word “psomi”.
Famous Greek philosophers like Plato praised bread as a foundation of the ideal diet, and its importance carried through to Christianity, where bread became a symbol in religious sacraments. This ancient tradition of bread-making underscores its significance in both daily life and ritual throughout Greek history.
As early as the 2nd century AD, bakeries appeared, offering various types of bread, such as the yeast-based called “zymites” and unleavened called “azyma”.
Key ingredients
This is an easy recipe with simple ingredients. Let’s see what you will need:
Flour: For this recipe, you can use almost any kind of four. I used bread flour (or strong flour as we call it in Greece) but you can opt for a mix of all-purpose flour and whole wheat flour for a hearty, rustic texture.
Yeast: Active dry yeast ensures a good rise and fluffy interior.
Olive oil: Use extra virgin olive oil for authentic Mediterranean flavor.
Olives: Choose pitted Kalamata which are without doubt the best. If you cannot find Kalamata olives purchase green olives or any other type. You can find Kalamata olives in hyperstores, in Greek delis, or other ethnic delis or you can order online.
Herbs: I recommend dried rosemary for this recipe. You can use, thyme, or oregano that complements the olives. It's up to you.
Salt: Enhances flavor and helps to strengthen the gluten network in the dough.
Meal prepping
To make your Mediterranean bread prep as smooth as possible, follow the following tips:
Make the dough ahead: You can prepare the dough the night before and let it rise slowly in the fridge.
Allowing the dough to ferment slowly in the refrigerator develops a deeper, more complex taste and can give the bread a better texture. Just mix the ingredients, cover the dough, and refrigerate it for up to 24 hours before baking.
Nevertheless, you have to let the dough come to room temperature before baking for the best results.
Pre-chop your olives: Have your olives ready to go, either chopped or sliced, to streamline the mixing process.
Double the batch: If you have a big family or are preparing for an event, double or even triple the recipe and freeze for later. Once defrosted the bread will be as fresh as new (see below the relevant instructions).
Substitutions and variations
Even though I enjoy the simplicity of the basic version, this bread recipe is incredibly versatile and easily adapted to suit your taste preferences and whatever ingredients you have in your pantry hand.
Flour: Substitute with whole wheat flour, and/or durum wheat flour for a different texture and flavor. However, keep in mind that whole wheat and durum flour may not rise well because they contain lower protein levels compared to bread and strong flour.
Stuffing: Swap olives for sun-dried tomatoes, capers, or caramelized onions for a fun twist.
Cheese: Add cheese like feta or parmesan for extra richness.
Herb variations: Mix in basil, thyme, and oregano for a different herbal profile.
How to make Mediterranean bread with olives
Let's see the basic steps for this recipe.
- Prepare the starter
Mix the ingredients, keep in a warm place, and give about 20 minutes for the yeast to activate.
- Prepare the dough
Use a spoon or your hand to mix all the ingredients. It takes about 10 minutes for the dough to pull away cleanly from the sides of the bowl. It takes about 30 minutes to rise (longer in the colder months).
- Flatten the dough
Use your hands to flatten the dough into a thick sheet.
- Sprinkle the olives and the herbs
Sprinkle the olives and rosemary evenly over the dough sheet.
- Shape the dough
Carefully roll the dough from the bottom to form a log, then shape it roughly into a ball.
- Prepare to bake
If you use a baking dish, prepare the dough to rise in the baking dish, then bake. If you use a Dutch oven, let the dough rise in a bowl, then transfer it to the Dutch oven. Bake according to the instructions on the recipe card.
Expert tips
The best flour: You can use any type of flour. However, bread flour is better for making bread because its higher protein content (12-14%) creates more gluten, giving bread better structure, elasticity, and a chewy texture. It also absorbs more water, resulting in a moister loaf.
Don’t rush the rise: Allowing the dough to rise fully will ensure a light, airy bread with a good crust.
Flour the olives lightly: To prevent the olives from releasing excess moisture into the dough, lightly coat them with flour before adding them to the dough.
How Greeks serve this bread
In Greece, Mediterranean bread with olives is often served as part of a mezze platter. Perfect for dipping in extra virgin olive oil mixed with herbs, pairing with your favorite cheeses, or with dips like tzatziki (yogurt-garlic dip), tyrokafteri (spiced whipped feta dip), melitzanosalata.
You might also find it served with feta cheese, olives, and fresh tomatoes as part of a light lunch or snack.
The bread is also a popular side to soups and stews, especially during the colder months.
How to serve leftovers
Leftover Mediterranean bread with olives is delicious! Here are some ways to enjoy it:
Toast it: Toast slices of leftover bread and drizzle with olive oil for a crispy snack.
Make bruschetta: Top with chopped tomatoes, garlic, basil, and olive oil for a Mediterranean-style bruschetta.
Use for sandwiches: This bread makes an excellent base for sandwiches, especially when filled with grilled vegetables, cheese, or deli meats.
How to store and freeze
Storing: Store the bread in an airtight food container at room temperature for up to 3 days. If the weather is humid, consider storing it in the fridge to avoid mold.
Freezing: This bread freezes beautifully. Once fully cooled, wrap the loaf tightly in plastic wrap and then foil, or use a freezer bag. Freeze for up to 3 months. I assure you it will be as good as fresh.
Reheating: Allow it to thaw at room temperature. For the fresh-out-of-the-oven taste, pop it in a 350°F (175°C) oven for about 10 minutes. Yum!
More Mediterranean bread recipes
If you love this bread recipe, you might also enjoy:
Greek Easter Bread (Tsoureki): A sweet, spiced bread perfect for special occasions.
Flatbread (Lagana): A traditional Greek flatbread that pairs beautifully with dips.
Pita bread: The famous Greek pita pairs with everything.
Country homemade no-knead bread: a rustic, artisan-style loaf with a crispy crust and soft, airy interior, made effortlessly without kneading.
If you make my recipe, you have to let me know! I absolutely love your feedback. This is a huge motivation for me and keeps 30daysofgreekfood’s kitchen alive. Bookmark this recipe and leave your rate and comment below, or take a photo with your Mediterranean bread with olives and tag me on Instagram with #30daysofgreekfood and Facebook with @30daysofgreekfood.
Recipe
Mediterranean Bread with Olives
Ingredients
FOR THE STARTER
- 2 tablespoons (50g) bread (strong) flour or all-purpose flour*1
- ¼ cup lukewarm water
- 1 teaspoon (4g) dry yeast
FOR THE DOUGH
- 4 cups (500g) bread (strong) flour or all-purpose flour*1
- 1 tablespoon olive oil
- 1 tablespoon vinegar
- 1 teaspoon salt
- 1 ¼ cups (300ml) lukewarm water
- 1 tablespoon dried rosemary or dried oregano
- 30-40 Kalamata olives, pitted and chopped
Instructions
STARTER PREPARATION
- In a medium-sized bowl, combine the flour, the yeast, and the lukewarm water. Stir well to form a batter that is neither too thick nor too runny.
- Cover the bowl and place it in a warm environment. Let it sit for 20-30 minutes until the mixture has risen and activated.
DOUGH PREPARATION
- In a large mixing bowl, combine the flour with 1 teaspoon salt and mix well.
- Add the activated starter to the flour mixture, followed by olive oil and vinegar. Stir to combine.
- Gradually add lukewarm water while stirring with a spoon or your hands, mixing the dough to ensure everything is incorporated evenly. The dough should be neither too thick nor too runny. It is ready when it pulls away cleanly from the sides of the bowl in about 10 minutes.
- Cover the bowl with a kitchen towel and leave the dough in a warm place to rest for 30 minutes.
ROLLING
- In a small bowl, mix the chopped olives with 1 tablespoon flour and stir to coat them evenly. Set aside.
- Generously dust your work surface with flour and scrape the dough out of the bowl onto it. It should be sticky and loose. Form the dough into a ball.
- Press the dough gently with your fingers to flatten it into a thick sheet (don't bother to shape it).
- Sprinkle the olives and rosemary evenly over the dough sheet.
- Carefully roll the dough from the bottom to form a log, then shape it roughly into a ball.
RISING AND BAKING USING A BAKING DISH (NO LID)
- Grease a deep 24 cm non-stick baking dish/pan generously with olive oil. If you're not using a non-stick pan, line it with parchment paper instead.
- Place the dough into the pan and gently press it with your palms to spread it evenly.
- Score the surface of the dough with a knife in your preferred pattern.
- Cover the baking dish with a kitchen towel and leave the dough in a warm place to rise. If it’s summer, leave it at room temperature. In colder months, preheat your oven to 50°C (120°F) for 10 minutes. Then turn it off, and place the pan inside the warm oven for about 1 hour until the dough doubles in size.
- Preheat your oven to 180°C (350°F).
- Bake the bread until it turns golden brown and fully cooked, about 30-35 minutes.
RISING AND BAKING USING A DUTCH OVEN
- In a big bowl sprinkle flour and place the dough ball. Cover with a kitchen towel. Leave the dough in a warm place to rise. If it’s summer, leave it at room temperature. In colder months, preheat your oven to 50°C (120°F) for 10 minutes. Then turn it off, and place the pan inside the warm oven for about 1 hour until the dough doubles in size.
- Preheat your oven to 200°C (390°F) and place the Dutch oven (lid on) in the oven for 15 minutes. Remove from the oven and carefully lift the lid. Place the dough in and score the surface of the dough with a knife in your preferred pattern. Cover with the lid.
- Carefully place into the oven for 20-25 minutes. Using oven mitts, remove carefully the lid and continue baking until the bread is golden brown, about 20-30 minutes.
- Remove from the oven and lift the bread out of the pot. Place it in a rack to cool completely before slicing.
Notes
- You can use any type of flour. However, bread flour is better for making bread because its higher protein content (12-14%) creates more gluten, giving bread better structure, elasticity, and a chewy texture. It also absorbs more water, resulting in a moister loaf.
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