Submitted by Matt Jones
Eliopsomo (eeleeOPsomo) = traditional Greek olive bread.
This no-knead, slow-rise, authentically vegan recipe takes five of the most basic ingredients and turns them into heaven. In an effort to reproduce an authentic Greek bread baking method using clay covered bakers, I use a clay bread cloche. These are easy to find and not very expensive and give you the most amazingly crunchy crust! Another option would be a Dutch oven, I’ve used them a few times when baking away from home and the results were wonderful.
- 4 1/2 cups all purpose or whole wheat flour**
- 2 1/2 tsp salt
- 1 tsp dry yeast
- 2 cups lukewarm water
- 1 cup pitted, chopped Kalamata olives
- 1 tbsp chopped fresh rosemary
- 1 tsp semolina flour for bottom of cloche (optional)
- Whole wheat or white whole wheat flour are very nice in this recipe too. That said, I do make sure let the dough go a full 10 hours with whole wheat and it gives you a bit more dense finished crumb.
- In a large bowl, completely combine flour, salt and yeast. Slowly, about a half cup at a time, add water and mix by hand. Continue to add water by half cups until ingredients come together in a rough ball. Add in chopped olives and mix into dough to disperse olives evenly. Cover bowl with a kitchen towel and set aside in a warm place to rise for 8-10 hours.
- Optional: Prepare you cloche bottom or Dutch oven by sprinkling a teaspoon or so of semolina flour (course or fine) over the bottom surface.
- When risen, turn the dough out directly onto the cloche bottom or into your Dutch oven. Bake in a preheated 450 degree oven for exactly 1 hour. Uncover and check for doneness – for new bread bakers, use an instant read thermometer. You’re looking for anywhere from 87-93 degree internal bread temperature. More experienced bakers, tap the bottom of the loaf and listen for doneness. Honestly, one hour covered hits the mark every time for me!
- Allow bread to rest for about 15 minutes before diving in.