I have posted many kinds of recipes with olive breads but still I love olives so much that each time I make some new ones.
This time, I had a lot of green olives which our relatives sent us from Sparta, so I decided to make these pull-aparts. The recipe was inspired by the Eliopita (olive bread) we make in Cyprus but making it this way, it is much easier to make. We can use any kinds of olives we have and although we don’t add feta in the Cypriot recipe, well feta is delicious and goes with anything.
In the Cypriot recipe we use dough which is made using orange juice which gives a sweetness to the dough to contrast the saltiness of the olives. We also use fresh coriander but this time I wanted to try them with coriander seeds and although I was afraid that there would be a crunchiness in the filling, I was wrong but you can only sense the wonderful aroma of coriander which matches with rosemary and feta.
Each individual bread is placed close to each other and when they rise they join, forming one large bread which, when baked, can be separated by pulling each other apart, hence the name. These breads are perfect for breakfast but also as a snack with a cup of coffee or tea.
Green Olives and Feta Pull-aparts, recipe by Ivy
Preparation time: 15 minutes
Resting time: about 60 minutes
Baking time: 45 minutes
- 4 cups all purpose flour
- 50 grams sourdough (or 1 satchet dry yeast)
- 1 tsp sugar
- 1 tsp salt
- ½ cup lukewarm water
- ½ cup all purpose flour
- 4 tbsp olive oil (from the olives) and 2 more
- ½ cup orange juice
- 2 cups pitted green olives, finely chopped
- 150 grams feta, crumbed
- 2 sprigs fresh rosemary, finely chopped
- 3 cloves roasted garlic, pureed
- 1 tbsp coriander seeds, crushed
- 1 tsp spice mixture
- 2 tbsp sesame seeds
- Olive oil
- In a medium sized bowl dissolve the sourdough with lukewarm water, add sugar and ½ cup flour and set aside, covered, until it bubbles.
- Attach the dough hook and add the flour, sourdough, salt, olive oil and add orange juice in the bowl of your mixer. Knead until the dough does not stick on your hands or the bowl. (This procedure can also be made by hand).
- When the dough is ready, cover it with the ¼ cup of olive oil and make sure it goes everywhere. Cover with cling film and a towel and allow to rise for about half an hour.
- In the meantime pit the olives and mix with the garlic, rosemary, coriander seeds and feta.
- Remove the dough from the bowl, knead for a couple of seconds and divide it into 15 equal parts, depending on how big you want them to be. (There will be some oil left in the bowl, which do not discard).
- Using your fingers flatten each piece into a round disc about 10 cm (4 inches) diametre.
- Add a generous spoonful of olive-cheese mixture.
- Gather up the sides of your dough circle, and pinch the top together to enclose the filling.
- Brush a 33 x 23 cm (13 x 9”) Pyrex with some of the leftover olive oil and invert the filled dough in the pan, closely next to each other.
- Brush with the remaining olive oil and sprinkle some of the spice mixture and sesame seeds on top.
- Cover with cling film and a clean towel and allow to rise again (about half an hour).
Preheat oven to 180o C / 350o F and bake for about 45 minutes or until golden brown on top.
Other Similar Recipes:
Eliopita with Walnuts Feta and Rosemary
Eliopita, Eliotes or Eliopitakia
Eliopsomo (Olive Bread) with Rosemary
Lagana with Garlicky Olives, Sundried Tomatoes and Rosemary
Halloumi and Graviera Pull-aparts
Kopiaste and Kali Orexi,