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
30 min
30 min
QUANTITY
7 pcs
7 pcs
Ingredients
- 250 g lukewarm water
- 15 g dry yeast
- 30 g sugar
- 15 g salt
- 50 g olive oil
- 500 g all - purpose flour
- 150 g Greek olives, cut into 2 - 3 pieces
- 150 g Florina peppers, cut into strips
How to
- In a large bowl, add the yeast, sugar and 3-4 tablespoons of flour. Add the water and whisk until dissolved.
- Cover with a kitchen towel or plastic wrap and wait 10 min for the yeast to activate.
- Continue adding the rest of the ingredients (except for the olives and peppers) and knead until combined and you have a dough that is pliable and elastic.
- Cover, transfer to a warm place and wait for about 1 hour until the dough doubles in volume.
- Knead again and leave in a warm place for another 30 min until the dough rises again.
- Add the olives and peppers, knead and form rolls, transfer them to 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 30 min.
- Let them cool on a wire rack and enjoy! They are just as delicious warm!!!
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.
