Olive and Mint Bread

Name: Olive and Mint Bread (Eliopsomo me Diosmo)
Yield: Makes 18 squares
Cuisine: Greek
Ingredients: 2 tablespoons dried mint; ½ cup Kalamata olives, pitted and chopped; 3 tablespoons extra-virgin olive oil; 2 tablespoons chopped fresh flat-leaf parsley; 1 medium onion, diced; 1 teaspoon unsalted butter; Coarse sea salt or kosher salt and freshly ground black pepper; Coarse sea salt or kosher salt and freshly ground black pepper; 2 tablespoons chopped fresh mint; Coarse sea salt or kosher salt and freshly ground black pepper; 4 teaspoons active dry yeast; 1 teaspoon sugar; 1 cup warm water; 3½–4 cups all-purpose flour; 1 tablespoon coarse sea salt or kosher salt; 1 tablespoon coarse sea salt or kosher salt; 2 tablespoons extra-virgin olive oil

Eliopsomo me Diosmo

Preparation info

Makes
18 squares

Difficulty
Medium

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

INSPIRED BY the traditional olive breads of Cyprus, Chef Jim Botsacos created this focaccialike bread. Molyvos’s patrons can’t seem to get enough of it. It’s excellent as an accompaniment to cheeses or meze or simply enjoyed on its own.

Ingredients

4 teaspoons active dry yeast
1 teaspoon sugar
1 cup

Europe
Greece
Vegetarian
Mediterranean
Bread

Method

Combine the yeast, sugar and water in the bowl of a food processor and pulse to blend. Add 3½ cups flour, salt and oil and process until well combined. Add the olives, mint and parsley and process until the dough forms a smooth ball. If it is too wet, add a little more flour; if it is too dry, add