Kopiaste..to Greek Hospitality

… for Authentic & Healthy Greek and Cypriot Recipes

Eliopsomo me Dendrolivano (Olive Bread with Rosemary)

By • Απρ 4th, 2012 • Category: Cypriot, My recipes

I know that I said that I will be on hiatus for a short while and I will still continue for a short while but whenever I can, I want to post a few recipes which are suitable for Easter Lent.

This recipe is based on a traditional Cypriot Olive Bread.  I have made a few changes to the original recipe which is included  in my Cookbook «Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste» as well as in Volume 2 of my e-book.

I first made an Elioti (see recipe here), in which I added feta and rosemary and liked the combination of these two ingredients that I included them in the bread as well.  If you want to make the recipe «nistisimi» Lenten, just omit the feta.

Eliopsomo me Dendrolivano (Olive Bread with Rosemary), recipe by Ivy

Preparation time:  1 hour

Resting time:  1 hour

Baking time:  about 1 hour

Makes: 2 breads

Ingredients

1 kilo all purpose flour

32 grams fresh yeast or (8 gr.)

1/3 cup extra virgin olive oil

1tsp sugar

½ tsp salt

Lukewarm water, about 1/3 cup

1 cup tangerine juice

500 grams throumbes olives pitted and cut

3 sprigs fresh rosemary, finely chopped

½ fresh coriander (cilantro), finely chopped

3 spring onions, finely chopped

200 grams feta, crumbled

Smoked Paprika

Freshly grated black pepper

Olive oil to brush on top

Directions:

In a bowl dissolve the yeast with water, add sugar and 3 tbsps flour and mix.  Cover with cling film and set aside to rise.

Attach the dough hook to your mixer and put the remaining flour in the mixer bowl, with salt and olive oil. Mix to absorb olive oil and add tangerine juice until the dough forms a ball around the hook and does not stick on your hands.  Add water if necessary.

Cover with a napkin and place in a warm place and allow to rise. Add the remaining ingredients and mix to combine.

Line a bread tin (30 x 10 cm / 12 x 4 inches) with parchment paper and place the dough to fill half of the tin, pressing and arranging it to spread and flatten.   Cover and set aside for the bread to rise again.  Brush with olive oil and bake in a preheat oven to 180o C / 350o F about one hour.

Note:  If you do not want to bake both breads,you can freeze it and bake it another day.

 

Kopiaste and Kali Orexi,

Print Friendly
Tagged as: , , , , , ,

is I was born in Limassol, Cyprus and being married to a Greek, we now live in a small village near Nafplion. I spend most of my time cooking, photographing and publishing my recipes on my blogs Kopiaste (in English and Greek), which I started in August 2007 to pursue my passion in food. I am the author of cookbook "Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!", a compilation of 150 Cypriot family recipes, available on all Amazon stores. The book is also available as an e-book. My new cookbook "Greek Delights" with over 250 recipes is also available on Amazon.
Email this author | All posts by

13 Responses »

  1. What a lovely bread. Looks fantastic too! I have to make it now for easter…..:-)

  2. Mighty scrumptious! This savory bread is impeccable.

    Cheers,

    Rosa xxx

  3. There are so many flavours in this bread, it must be really delicious. It may be fit for Lenten, but it surely is a temptation!

  4. Olives and rosemary is a delicious combination, and if you put them in a bread I bet the result is heavenly (perfect for this time of the year celebrations, hehe)
    Ben recently posted..Poblano Peppers Stuffed with Beans, Chicken and FigsMy Profile

  5. The cut loaf looks so great with the marbled look from the olives! Sounds delicious with the tangerine juice and rosemary.

  6. Both the Lenten and non-Lenten versions sound delicious. Lovely flavor combination!

  7. Ton pain a un côté rustique qui me plait beaucoup. Avec ce que tu as mis dedans, il doit être délicieux.
    J’en mangerai une tranche avec plaisir.
    A bientôt

  8. I know my mum would love this. I will make it next week and I will offer this eliopita to my mum. Definitely she will be thrilled to find out that it is your recipe! (but I will omit feta… you know why…)
    Eftychia recently posted..Light Banana Pudding (eggless)My Profile

  9. Your bread looks super delicious with all those wonderful olives! What a treat Ivy!

  10. Mmmmm what a nostimo looking and sounding psomi. I am so going to make this. I love everything rosemary… alas I will have to wait until Pascha. Still fasting for the most part over here.

  11. une tranche ne serais pas de refus!
    bonne soirée

  12. I had a bread like this in a restaurant a while back and still remember the greatest taste of olive and rosemary fusion.

    -Jean
    Jean recently posted..Things to remember before buying Used TiresMy Profile

  13. This post contains useful information which helps us a lot. I have never seen such a great post. Your wonderful post can inspire a lot and helps us. I visit your website often and share with my friends.

Leave a Reply

CommentLuv badge

This blog uses premium CommentLuv which allows you to put your keywords with your name if you have had 3 approved comments. Use your real name and then @ your keywords (maximum of 3)

privacy policy