Vegan Olive Bread Recipe - No Knead Eliopsomo
By Melpomeni Matthews
I just love how simple it is to make this no knead Eliopsomo, olive bread. Whether you’re a beginner or artisan baker you will appreciate the thick golden, crispy and chewy crust of this dough. Bursting with salty black olives this bread is a meal in itself and it’s the perfect pairing with the very best quality Greek extra virgin olive oil you can get your hands on. Perfect for the lenten season and a vegan diet.
- 3 cups all-purpose flour
- 1 cup plain wholemeal flour
- 2 tbsp dried Greek oregano by Mountain Treasures
- 3/4 tsp dry yeast
- 1 tbsp sugar
- 1 tsp sea salt fleur de sel
- 2 cups water, approx (luke warm)
- 2 tbsp Greek extra virgin olive oil by Ladi Biosas - Melpomeni
- 1 cup whole, dry cured olives (pitted and then roughly chopped)
- Combine the flours, oregano, yeast, and salt into a large mixing bowl. Mix the dry ingredients with a dough whisk or wooden spoon.
- In a pouring jug, add sugar to the water to dissolve, then add olive oil. Make a well in the centre of the dry ingredients and pour in the water, stirring until a wet and sticky dough has formed.
- Stir the olives into the dough until they are evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and leave the dough to rest for 12-18 hours at room temperature. 18 hours is preferable.
- Preheat a large cast oven pot with a lid in a hot oven to 220oC.
- Sprinkle flour on a work surface and flip the dough out of the bowl letting it slide out onto the floured surface.
- Dust the top of the dough with more flour, and using floured hands or a dough scraper fold the doughs edges toward the centre to create a ball.
- Gently flip the ball over, so the folds are now facing down. Dust with more flour and again very gently shape the dough into a ball.
- Take out the pre-heated cast iron pot from the oven, remove the lid and gently pick up the dough and place it onto a piece of baking paper and then carefully into the preheated pot. Cover and bake for around 30 min. Then take the lid off and bake for further 30min or until a golden and crisp crust has formed and the bread sounds hollow when tapped underneath.
- Allow to cool slightly before slicing and serve with a bowl of your best quality olive oil to dip into. Enjoy!