Eliopita, Greek olive bread

Name: Eliopita, Greek olive bread
Total time: 2 h 30 min
Cuisine: Greek
Ingredients: 500g strong white bread flour; 7g fast action dried yeast; 1 tsp fine salt; 2 tsp dried oregano; 280ml warm water; 4 tbsp olive oil; 1 red onion, finely chopped; 150g Kalamata olives, pitted and roughly chopped; 1 tbsp dried mint

A soft, savoury Greek loaf packed with olives, red onion and oregano, lovely with feta and tomatoes.

Time2 hrs 30
LevelMedium
Costabout £0.25 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

8 slices

Ingredients

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500 gstrong white bread flour
7 gfast action dried yeast
1 tspfine salt
2 tspdried oregano
280 mlwarm water
4 tbspolive oil
1red onionfinely chopped
150 gKalamata olivespitted and roughly chopped
1 tbspdried mint

Method

1
Soften the onion in 1 tablespoon of the oil in a small pan over a medium heat for 6 minutes. Cool.
6 min
2
Mix the flour, yeast, salt, oregano and mint. Add the water and remaining oil and knead for 8 minutes.
3
Knead in the onion and olives until evenly spread.
4
Cover and leave for 1 hour 15 minutes until doubled.
75 min
5
Shape into a round loaf and place on a lined baking tray. Cover and rest for 30 minutes.
30 min
6
Heat the oven to 200°C (180°C fan). Slash the top and bake for 35 minutes until deep golden and hollow when tapped.
35 min
7
Cool on a rack for 20 minutes before slicing.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.