OLIVE BREAD (Eliopita)
This bread honors one of Greece's most valuable culinary resources: the olive. Serves 12
Ingredients • 1 tablespoon active dry yeast (package) • 1 cup warm water • 3 cups flour • 2 teaspoons sugar • 1 teaspoon salt • 4 teaspoons olive oil • 3/4 cup onions, chopped fine • 2 cups Kalamata olives, pitted and chopped • 2 teaspoons olive oil
Directions In a bowl mix yeast and warm water, set aside until it bubbles.
In a sauté pan sauté onions with 2 teaspoons olive oil until soft, then add olives and sauté for about 2 minutes.
In a mixing bowl with a dough hook add yeast water mixture and all other dry ingredients and mix.
Once ingredients are well mixed remove from mixer and place in an oiled bowl for 1 hour, dough should double in size.
Roll flat on a flour covered table.
Spread onion and olive mixture over the dough, then roll the dough up with the mixture inside.
Recipe from Chef George Kyrtatas at www.littlegreekchef.com
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