SnackSide Dish

Eliopita (Greek Olive Bread)

Name: Eliopita (Greek Olive Bread)
Prep time: 20 min
Cook time: 35 min
Total time: 2 h 25 min
Yield: 6 servings
Cuisine: greek
Ingredients: 350 g all-purpose flour; 7 g active dry yeast; 5 g sugar; 5 g salt; 200 ml warm water; 30 ml olive oil; 150 g kalamata olive pitted and roughly chopped; 0.5 pcs red onion finely chopped; 1 tsp fresh oregano chopped; 0.5 tsp black pepper freshly ground; 1 tbsp sesame seed

Indulge in the rustic charm of Eliopita, a traditional Greek olive bread bursting with briny Kalamata olives, aromatic oregano, and a hint of red onion. This soft, yeasted bread offers a delightful savory experience, perfect as a flavorful snack, a hearty accompaniment to mezze, or a unique addition to any meal.

An original recipe by Forkin

Total time: 2 hr 25 min
Serves: 6
Difficulty: Medium
Per serving: 309 kcal

VeganVegetarian

Allergen information: may contain gluten and sesame. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

350 gall-purpose flour
7 gactive dry yeast
5 gsugar
5 gsalt
200 mlwarm water
30 mlolive oil

filling

150 gkalamata olive, pitted and roughly chopped
0.5 pcsred onion, finely chopped
1 tspfresh oregano, chopped
0.5 tspblack pepper, freshly ground

topping

1 tbspsesame seed

Equipment

large mixing bowl · whisk · measuring cups · measuring spoons · sturdy spoon or spatula · 2× kitchen towel · plastic wrap (optional) · small bowl · rolling pin · baking sheet · parchment paper · pastry brush (optional) · wire rack · chef's knife · cutting board

The method

Step by step

1
Combine all-purpose flour, active dry yeast, sugar, and salt in a large mixing bowl, whisking them together thoroughly to ensure even distribution.
About 1 min
Cook’s note: Ensure your yeast is fresh by checking the expiration date. If unsure, proof a small amount in warm water with a pinch of sugar; it should bubble within 5-10 minutes.
2
Pour the warm water and olive oil into the dry ingredients, then mix with a sturdy spoon or spatula until a shaggy, cohesive dough forms.
About 2 min
Cook’s note: The water should be warm (around 40-46°C / 105-115°F) to activate the yeast without killing it. Too hot, and it will kill the yeast; too cold, and it won't activate.
3
Turn the dough out onto a lightly floured work surface and knead it for 8-10 minutes until it becomes smooth, elastic, and springs back when gently poked.
About 10 min
Cook’s note: If the dough feels too sticky, add flour one tablespoon at a time. Avoid adding too much flour, as this can result in a dry, dense bread.
4
Lightly oil a clean bowl, place the kneaded dough inside, and cover it with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm, draft-free place for 60 minutes, or until it has visibly doubled in size.
About 1 hr
Cook’s note: A warm oven (turned off, with just the light on) or a sunny spot on your counter can create an ideal environment for dough rising.
5
While the dough is rising, prepare the savory filling by combining the pitted Kalamata olives, finely diced red onion, fresh oregano, and black pepper in a small bowl. Mix well to combine.
About 5 min
Cook’s note: For an extra burst of flavor, lightly crush the fresh oregano leaves between your fingers before adding them to release their essential oils.
6
Once the dough has doubled, gently punch it down to release the accumulated gases, deflating it slightly.
About 1 min
Cook’s note: Punching down the dough helps redistribute the yeast and gluten, ensuring a finer crumb and more even texture in the final bread.
7
On a lightly floured surface, use a rolling pin to roll the dough into a rectangular shape, approximately 30x20 cm (12x8 inches).
About 2 min
Cook’s note: Try to maintain an even thickness across the dough to ensure consistent baking and a uniform roll.
8
Evenly spread the prepared olive filling over the entire surface of the dough, leaving a small, clean border (about 1 cm / 0.5 inch) around the edges.
About 1 min
Cook’s note: Distribute the filling right to the edges of the dough to ensure every slice of bread has a generous amount of olives.
9
Starting from one of the longer sides, tightly roll the dough into a log, ensuring the filling remains encased within.
About 1 min
Cook’s note: Roll as tightly as possible without tearing the dough to prevent large air pockets from forming during baking.
10
Carefully transfer the rolled dough log to a baking sheet that has been lined with parchment paper.
About 1 min
Cook’s note: Use the parchment paper to help lift and transfer the delicate dough log without distorting its shape.
11
Loosely cover the bread log with a clean kitchen towel and allow it to rise for a second time for 30 minutes.
About 30 min
Cook’s note: This second rise, known as proofing, allows the dough to develop more flavor and achieve a lighter texture.
12
Preheat your oven to 190°C (375°F) during the last 15 minutes of the second rise.
About 15 min
Cook’s note: Preheating the oven thoroughly ensures that the bread begins baking immediately at the correct temperature, promoting a good rise and crust.
13
Before baking, gently brush the top surface of the risen bread log with a little olive oil and generously sprinkle with sesame seeds for a beautiful golden crust and nutty flavor.
About 1 min
Cook’s note: The olive oil helps create a crispier crust and allows the sesame seeds to adhere better.
14
Bake the Eliopita for 30-35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom. An internal temperature of 93-100°C (200-210°F) indicates it's fully cooked.
About 35 min
Cook’s note: Avoid opening the oven door frequently during the first 20 minutes of baking, as this can cause the bread to deflate.
15
Remove the baked Eliopita from the oven and transfer it to a wire rack to cool completely before slicing and serving.
About 10 min
Cook’s note: Allowing the bread to cool fully on a wire rack prevents the bottom from becoming soggy and allows the internal structure to set, making for cleaner slices.

Per serving

Nutrition

65%Score

Calories: 309.4kcal
Protein: 6.9g
Carbs: 48.5g
Fat: 9.8g
Fibre: 3g
Sugar: 1.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This Eliopita is fantastic served warm with a drizzle of extra virgin olive oil and a sprinkle of flaky sea salt. It pairs wonderfully with a fresh Greek salad, a selection of cheeses, or alongside grilled meats. For a delightful variation, consider adding a pinch of red pepper flakes to the olive filling for a subtle kick, or a tablespoon of chopped fresh parsley for added freshness.

Storage

Store leftover Eliopita in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Reheating

To reheat, wrap individual slices in foil and warm in a preheated oven at 160°C (325°F) for 10-15 minutes, or until heated through. Alternatively, toast slices in a toaster oven until warm and slightly crispy.