Eliobitta/Eliopsomo (Olive Bread)

• 1 tsp. honey
• 2 md. onions, very finely chopped/diced
• 8 fl. oz. tepid water
• 4 fl. oz. extra virgin olive oil
• 12 plump black olives, chopped
• 1-1/2 tbsp. active dry yeast
• 1 tbsp. mint leaves chopped
• 4 fl. oz. fine grain sea salt
• 1 to 1-1/4 lb. wholemeal flour

1. Dissolve honey in the water and add the yeast.
2. Set aside in a warm place until foamy.
3. Whisk in 3 tbsp.
4. olive oil and salt.
5. Sift 10 oz./280 g. of the flour into a large mixing bowl, make a well in the centre and add the yeast.
6. Knead for 10 minutes, adding enough of the remaining flour to make a firm but elastic dough.
7. Set aside in a warm place for 2 hours or until at least doubled in bulk.
8. Heat 3 tbsp.
9. remaining olive oil in a heavy frying pan and saute the onion over a low heat until golden and soft.
10. Cut 5 of the olives in half and finely chop the rest.
11. Add the olives and mint to the onions and stir to mix.
12. Add to the dough and knead for a minute or two.
13. Brush a heavy baking tray with olive oil, form the dough into 1 or 2 round slightly flattened loaves spaced well apart on the tray.
14. Cover with a tea towel and leave to rise for 1 hour.
15. Preheat oven to gas Mark 5/375F/190C.
16. Bake for 10 minutes then reduce the heat to gas 4/350F/180C.
17. Brush with the remaining olive oil and bake for 25 to 30 minutes longer.
18. The bottom should sound hollow when tapped and they should look a golden brown colour.

honey, onions, tepid water, extra virgin olive oil, black olives, active dry yeast, mint, salt, wholemeal flour

Taken from www.foodgeeks.com/recipes/2824 (may not work)