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Bread and olive oil are probably the two basic and most important products that can not be missing in any Greek home. No wonder that in Greece, the bread combining these two flavors is popular. Today, we will offer you an independent baking of Eliopsomo bread, in which olives are used as one of the main additives. In the bread you see in the pictures below, we used green olives. Of course, you can alternatively use black olives, just choose those that taste you more.
1. In a large bowl, pour in a measured amount of flour, sesame seeds, dry yeast, oregano and salt. Mix the ingredients thoroughly, preferably using a wooden spoon.
2. Add 2 table spoons of olive oil and mix again until the ingredients mix thoroughly. Stirring gradually, add water until a dense cake is obtained.
3. Transfer the resulting mass to the table lightly sprinkled with flour. Knead for about 10 minutes until a smooth dough is achieved.
4. Put the finished dough back into the bowl and cover them with a clean cloth. Left to rise, it should double its volume. If we want to speed up the growing process, we can use the Greek method, which we described in the recipe for bread with feta.
5. Reload the dough correctly to the pastry table. Gently knead them trying to get rid of excess air.
6. Add coarsely cut olives. In the case of juicy olives, the dough may require the addition of flour, so it should be remembered that during the kneading the dough was properly dusted with flour.
7. When the finished dough is firm, we give it the shape of a ball, sprinkle it with flour and then translate it to a baking tray, previously covered with baking paper. The formed loaf is covered with a dry cloth and left to be re-grown. The dough should again roughly double the volume. At this stage, you can no longer use the Greek trick with the oven filled with hot water.
8. After rising, use a sharp knife to make 2-3 parallel cuts and then insert the baking tray into the oven, which has been preheated to 220 ° C. After ten minutes of baking, we reduce the temperature to 190'C and bake another 30-40 minutes. Baked bread after tapping the bottom should give a dull sound.
Put the hot loaf on the metal grill until it cools down.
The tradition of baking lagana bread is still strongly cultivated in Greece and Cyprus. Although many housewives still prepare bread themselves, the vast majority of Greeks buy lagana at local bakeries, which start the production of this bread the evening before Pure Monday. Although in larger cities the sale of this bread begins even at night, it is no surprise to the gigantic queue, which in the morning set up under the best bakeries.
Looking from the perspective of what bread can be bought in our stores, the growing popularity of self-baked bread ceases to amaze and be treated as a temporary fashion. It is precisely for these people that we have a surprise today in the form of a recipe for Greek bread with the addition of feta cheese. It is a very tasty and delicate bread suitable for everyday breakfasts.
We all know delicious pita breads, which freshly made and still warm, are a fantastic addition to many dishes. Although usually associated mainly with Arabic cuisine, it is quite often also found in Greece. The easiest way to find them is in places where street food is sold. Pita bread is especially popular as an addition to gyros, or falafels known in Greece under the name Revithokeftedes.
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