Recipe courtesy of Cat Cora

Eliopitta: Olive Bread

  • Level: Intermediate
  • Total: 2 hr 5 min
  • Prep: 25 min
  • Inactive: 20 min
  • Cook: 1 hr 20 min
  • Yield: 12 servings
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Ingredients

2 tablespoons olive oil

1 medium onion, chopped fine

4 cups flour, sifted

1 tablespoon baking powder

1 teaspoon salt

3/4 cups warm water

1/4 cup extra-virgin olive oil

1 tablespoon thyme, chopped fine

1 cup Kalamata olives, pitted and chopped

Milk, for a glaze

Directions

  1. In a saute pan, heat a 2 tablespoons of olive oil and add the onions. Cook until lightly browned but not fully caramelized. Set aside to cool.
  2. In a bowl, mix the dry ingredients: flour, baking powder, and salt. Add the Sauteed onions to the dry ingredients. Then add the water, olive oil, thyme, and olives. Mix until well blended and a dough has formed. Turn out on a floured board and knead the dough until soft and smooth, about 5 to 8 minutes. Cover with a towel and let sit for about 20 minutes.
  3. Preheat oven to 400 degrees F.
  4. Shape the dough into a large ball and place in a greased loaf pan. Bake for 1 hour and until the bread is golden brown. When the bread is 10 minutes out from being done, brush the surface lightly with milk to give it a gloss. Remove the bread from the oven and place on a rack to cool.

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