Eliopsomo me Dendrolivano (Olive Bread with Rosemary)By Ivy • 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
1 kilo all purpose flour
32 grams fresh yeast or (8 gr.)
1/3 cup extra virgin olive oil
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
Freshly grated black pepper
Olive oil to brush on top
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,
Ivy 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.
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