Eliopsomo - Greek Olive Bread
A party with neighbors brought some new inspiration to bake something different. From the book "Savory Baking from the Mediterranean" (Anissa Helou) I picked the recipe for Eliopsomo, or Greek olive bread. The book does not specify baker's percentages or weights, but I used my Dough Calculator to compute those. The conversion for spinach, herbs and olives are guesses and probably not exactly what the author intended. Nevertheless, I doubled the recipe and made two loaves.
Eliopsomo - Savory Breads from the Mediterranean
It worked out reasonably OK. I did not like the amount of filling. It appeared too much and the moisture content was too high. If I were to bake this again, I'd squeeze, or somehow dry out, the spinach, and also drain the olives much better/longer than I did. I would also reduce the overall amount of filling to about 60% of the recipe. It is, of course, always possible that I just misinterpreted the instructions and simply made too much, but I doubt it. I also believe that a better technique than described in the book would be in order for final shaping, causing the filling to be more distributed (like a cinnamon roll perhaps).
Filling was so wet, stuff leaked out during proofing in my couche (and ruined it).
Eliopsomo - Inside
The taste was definitely OK, but not wow.
See my My Bread Adventures in pictures