Eliopsomo (Greek Olive Bread - sliced)

Flour: The base of the bread, providing structure and texture.

Salt: Enhances the flavor of the bread and helps control the fermentation process.

Dry yeast: A leavening agent that helps the dough rise and become airy.

Water: Activates the yeast and combines with the flour to form the dough.

Pitted black olives: Adds a rich, briny flavor and texture to the bread.

Olive oil: Adds moisture and a subtle fruity flavor to the dough.

When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten structure, making the bread light and airy. If the dough feels too sticky, lightly dust your hands and the work surface with flour. Be careful not to add too much, as this can make the bread dense.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making the bread more nutritious.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• dry yeast - Substitute with fresh yeast: Fresh yeast can be used for a more traditional approach; use about 21 grams of fresh yeast for this recipe.

• dry yeast - Substitute with sourdough starter: For a tangy flavor and natural leavening, use a sourdough starter instead of dry yeast.

• warm water - Substitute with milk: Using milk can add richness and a softer crumb to the bread.

• pitted black olives - Substitute with green olives: Green olives can provide a different flavor and color contrast in the bread.

• pitted black olives - Substitute with sun-dried tomatoes: Sun-dried tomatoes can add a sweet and tangy flavor, offering a different but complementary taste.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and high smoke point, making it a good alternative.

• olive oil - Substitute with avocado oil: Avocado oil is rich in healthy fats and has a mild flavor, suitable for baking.

• Allow the bread to cool completely before storing. This prevents condensation, which can make the bread soggy.
• For short-term storage, place the sliced bread in an airtight container or wrap it tightly in plastic wrap. Store at room temperature for up to 2 days.
• To keep the bread fresh for a longer period, store it in the refrigerator. Wrap the sliced bread in aluminum foil or place it in a resealable plastic bag. It will stay fresh for up to a week.
• For freezing, wrap each slice individually in plastic wrap to prevent freezer burn. Place the wrapped slices in a resealable freezer bag, removing as much air as possible before sealing.
• Label the freezer bag with the date to keep track of storage time. The bread can be frozen for up to 3 months.
• When ready to use, thaw the bread slices at room temperature or reheat directly from frozen. For a quick thaw, use a microwave on a low setting or toast the slices in a toaster.
• To refresh the bread, preheat the oven to 180°c (356°f). Place the slices on a baking sheet and warm them for about 5-10 minutes. This will restore some of the bread's original texture and flavor.

• Oven Method:

  1. Preheat your oven to 180°C (350°F).
  2. Wrap the sliced bread in aluminum foil to prevent it from drying out.
  3. Place the wrapped bread on a baking sheet and heat for about 10-15 minutes.
  4. For a crispier crust, unwrap the foil for the last 5 minutes of reheating.

• Toaster Oven Method:

  1. Set your toaster oven to 180°C (350°F).
  2. Place the sliced bread directly on the rack or on a small baking tray.
  3. Heat for 5-10 minutes, checking frequently to avoid over-toasting.

• Microwave Method:

  1. Place the sliced bread on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 20-30 seconds. Check and add more time if needed, but be cautious to avoid making the bread chewy.

• Stovetop Method:

  1. Preheat a non-stick skillet over medium heat.
  2. Place the sliced bread in the skillet and cover with a lid.
  3. Heat for 2-3 minutes on each side, or until warmed through and slightly crispy.

• Steaming Method:

  1. Set up a steamer pot with water and bring it to a gentle boil.
  2. Place the sliced bread in the steamer basket.
  3. Cover and steam for about 5 minutes, or until the bread is warmed through. This method keeps the bread moist and soft.

• Mixing bowl: A large bowl used to combine the flour, salt, and yeast, and later to mix in the water and olive oil.

• Measuring cups: Used to measure the flour and water accurately.

• Measuring spoons: Used to measure the salt, yeast, and olive oil.

• Wooden spoon: Useful for stirring the ingredients together before kneading.

• Kitchen scale: Ensures precise measurement of ingredients like flour and olives.

• Cutting board: Provides a surface to chop the pitted black olives.

• Chef's knife: Used to chop the pitted black olives finely.

• Clean kitchen towel: Used to cover the dough while it rises.

• Greased bowl: Holds the dough while it rises, preventing it from sticking.

• Baking sheet: Used to place the shaped dough for baking.

• Oven: Preheated to the correct temperature for baking the bread.

• Cooling rack: Allows the bread to cool evenly after baking.

Pre-measure ingredients: Measure and prepare all ingredients before starting to save time during the process.

Use a stand mixer: A stand mixer can knead the dough quickly and efficiently, saving you from manual labor.

Preheat the oven early: Start preheating your oven while the dough is rising to ensure it's ready when you need it.

Chop olives in advance: Pre-chop the olives and store them in an airtight container to streamline the process.

Use instant yeast: Instant yeast can be mixed directly with the flour, eliminating the need to proof it separately.