The fluffy and fragrant olive bread rolls (eliopsoma) are enriched by the excellent flavor of Florina pepper and take off to perfection. Ideal for the fasting period but not only since with their delectable flavors and textures we love them all year round. Every olive bread roll takes us on a journey to the wonderful harmony of the gifts that nature offers us and the Greek tradition...
DIFFICULTY LEVEL
Easy
Easy
BAKING TIME
25 - 30 min
25 - 30 min
QUANTITY
11 - 12 pcs
11 - 12 pcs
Ingredients
- 200 g lukewarm water
- 1 sachet dry yeast (9 - 10 g)
- 1 tsp sugar
- 1 tsp salt
- 100 g seed oil
- 200 g hard flour (for brioche)
- 300 - 350 g all - purpose flour
- 1 sachet baking powder(15 g)
- 200 g greek olives cut into 2 - 3 pieces
- 150 g Florina roasted red peppers, cut into strips
- 4 - 5 tbsp coarsely chopped mint
Note from Greek jar:
Florina roasted red peppers are so sweet and delicious! If you can't find them, use red bell peppers or long Romano peppers
How to
- Place the yeast, sugar and 3 tbsp of the flour in a large bowl. Add the water and whisk to dissolve.
- Cover with a kitchen towel or plastic wrap and wait 10 min for the yeast to activate.
- Add the remaining ingredients and knead until the dough is smooth and elastic. Cover and leave for about 1 hour until the dough has doubled in volume.
- Shape into 95-100g balls, place on a baking tray lined with parchment paper and leave in a warm place for 30 min.
- Bake in a preheated oven (set to fan) at 355 οF - 180 οC for 25-30 min.
- Let them cool on a wire rack and enjoy!
