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OLIVE BREAD (Eliopita)


This bread honors one of Greece’s most valuable culinary resources: the olive.
Serves 12

• 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

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

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