I opened a huge jar of black olives… and here’s what I baked with them 🙂
I’m not a fan of olives sketo (plain) but like having them in my pizza, for example. And although those olives I used were not Greek (too expensive these days…), I chose these two Greek bread recipes requiring the famous Kalamata olives. Here are two takes on the eliopsomo (literally ‘olive bread’) theme. Let’s start with the whole wheat buns:
A year ago – Spanakopita and Mediterranean Vegetable Millefeuille
Two years ago – Summer Goes On with Sourdough Mini-Rolls
Three years ago – Pommes. Pommes de Terre too
Ελιόψωμο χωριάτικο, Eliopsomo Khoriatiko or Village Olive Bread translated and adapted from bettyscuisine.blogspot.com will make super soft and salty buns with olives and whole wheat flour. See my remarks in italics.
- 500 g strong flour for rustic bread – in Greece you can purchase this from a local bakery, for the want of which I used whole wheat flour
- 1 packet dried yeast – I used instant yeast
- ½ tsp salt
- 1 1/3 cups lukewarm water
- 10 Kalamata olives
In a bowl mix flour, yeast and salt. Gradually add lukewarm water. Knead 5-6 minutes (the original recipe suggests using a mixer). Chop olives and add them to the dough. Continue kneading for 2-3 minutes, till the olives are well distributed. Dust the dough with some flour and leave it covered for 30 minutes.
Divide the dough in 6 (I made 7) balls and shape round buns. Place them on a baking sheet covered with parchment paper. Leave them to rise in the oven at 50 ‘C for about 30 minutes. Increase the temperature to 180 ‘C and bake for 30 minutes. They are ready if the bottom sounds hollow when tapped. Leave to cool on the rack.
Remarks: Be careful with the salt if your olives are quite salty. Make less buns if you want larger buterbrod. I liked it that with only whole wheat flour they turned out so well – soft and puffy!
Result: Soft, salty and easy to make! Keep shape perfectly, will brighten up your breakfast – or lunch.
Olive bread sticks adapted from cookmegreek.blogspot.com will make soft, salty and addictive tyanuchki (stickjaw). For the entire recipe see the original post.
My changes: Decreased the amount of olives as the half-pieces just wouldn’t mix well into the dough. As for the procedure – I had to bake my sticks longer than 15-20 minutes as they seemed a bit too soft.
Remarks: The procedure is easy though makes you keep away from adding more flour or kneading too much – these are rustic bread sticks, so do not overdo them! Careful with the salt!
Result: Sticky sticks that won’t stick long in your kitchen! A truly Mediterranean delicacy – these breadsticks have olive oil, olives and herbs inside. Perfect with soups or sketo 🙂