Levantine Olive Bread

Ingredients

While the original Greek Eliopsomo is made with Greek olives and traditional Greek bread techniques, this Levantine adaptation incorporates Levantine olives and flavors. The Levantine Olive Bread embraces the distinct taste of Levantine cuisine by using local olive varieties and incorporating Levantine bread-making techniques. We alse have the original recipe for Eliopsomo, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) instant yeast 10g (2 tsp) instant yeast
• 10g (2 tsp) sugar 10g (2 tsp) sugar
• 10g (2 tsp) salt 10g (2 tsp) salt
• 60ml (1/4 cup) olive oil, plus extra for brushing 60ml (1/4 cup) olive oil, plus extra for brushing
• 300ml (1 1/4 cups) warm water 300ml (1 1/4 cups) warm water
• 150g (1 cup) Levantine olives, pitted and chopped 150g (1 cup) Levantine olives, pitted and chopped
• 1 tbsp za'atar (Levantine spice blend) 1 tbsp za'atar (Levantine spice blend)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 1g
• Protein: 6g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
2. 2.
   Make a well in the center and pour in the olive oil and warm water. Mix until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
5. 5.
   Punch down the dough and knead in the chopped Levantine olives.
6. 6.
   Preheat the oven to 200°C (400°F).
7. 7.
   Shape the dough into a round loaf and place it on a baking sheet lined with parchment paper.
8. 8.
   Brush the top of the loaf with olive oil and sprinkle za'atar over it.
9. 9.
   Let the dough rise for another 30 minutes.
10. 10.
    Bake the bread for 25-30 minutes, or until golden brown and sounds hollow when tapped on the bottom.
11. 11.
    Remove from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• Levantine olives — Choose a variety of Levantine olives such as black or green olives, depending on your preference. Make sure to pit and chop them before adding to the dough.

Tips & Tricks

• For a more pronounced olive flavor, marinate the chopped olives in olive oil and a pinch of za'atar for a few hours before adding them to the dough.
• Experiment with different Levantine spice blends, such as sumac or dried mint, to add a unique twist to the bread.
• Serve the Levantine Olive Bread warm with a drizzle of olive oil and a sprinkle of za'atar for an extra burst of flavor.

Serving advice

Serve the Levantine Olive Bread as an appetizer or alongside a mezze platter. It pairs perfectly with hummus, baba ganoush, or labneh. Alternatively, enjoy it as a standalone snack or as a side to a hearty Levantine stew or salad.

Presentation advice

Present the Levantine Olive Bread on a wooden cutting board or a rustic bread basket. Sprinkle some extra chopped Levantine olives and a sprinkle of za'atar on top for an attractive and appetizing presentation.