Ultimate Olive Focaccia: A Fusion of Greek Tradition and Italian Simplicity
Discover the art of making Olive Focaccia, blending Greek heritage with Italian flair. Dive into a recipe inspired by traditional Greek Elipoita and Italian culinary simplicity, perfect for those seeking minimal effort with maximum flavour. Learn how Kalamata olives, coriander, and mint can transform your baking, with hands-on tips for the perfect rise and texture, right here
Embark on a culinary journey that bridges the sun-drenched landscapes of Cyprus with the rustic charm of Italy, through a dish that encapsulates the spirit of both cultures: Olive Focaccia. This recipe isn't just a testament to my love for Italian culture and the effortless art of Italian baking but also a homage to the cherished traditions of my Cypriot heritage, specifically the Elipoita recipe handed down by my Yiayia.
Focaccia, with its simplicity and versatility, mirrors the lifestyle and ethos of Italian dining—where passion meets ease and every dish tells a story of simplicity, warmth, and communal joy. This affection for Italian food culture, combined with the robust flavours of Kalamata olives, coriander, and mint from my Yiayia's kitchen, has inspired me to create a "lazy girl's bread." It's a bread that requires minimal hands-on effort, relying on the slow proofing process to develop depth and flavour, making it the perfect canvas for the bold, aromatic ingredients that are emblematic of Cypriot cuisine.
The beauty of this focaccia lies not only in its simplicity—a few stretches and folds to guide the dough—but also in its ability to unite the deep-rooted traditions of Greek cuisine with the laid-back, communal spirit of Italian dining. Drawing from a base recipe inspired by my friend Marylin Rossano (@rossanos.casa), I've crafted a bread that is a narrative of heritage, passion, and the seamless blend of cultures that define my culinary journey.
This blog post shares more than just a beloved recipe; it invites you to explore the cultural narratives behind it, celebrating the fusion of two iconic Mediterranean worlds. From the vibrant, flavour-packed fields of Greece to the bustling, ingredient-rich markets of Italy, every ingredient tells a story of tradition, family, and the simple joy of sharing a meal. Whether you're a seasoned baker or new to the world of bread-making, this Olive Focaccia recipe is an invitation to celebrate the medley of Mediterranean flavours, where every bite is a journey through the shared culinary landscapes of these rich cultures.
Source: I adapted this recipe from Marylin’s Hot Cross Bun Focaccia recipe which my family & I are slightly addicted to, you should try it too!
Eliopita Focaccia
Makes 30cm x 24cm tray
Ingredients
500g Plain Flour
4g Instant dried yeast
450ml warm water
2 tsp honey
1/2 Tbsp salt
2 Tbsp olive oil
1 cup Kalamata olives, pitted and sliced in half
1 cup Fresh mint, washed and finely chopped
1 cup Fresh coriander, washed and finely chopped
Method
In a large bowl, combine the warm water, honey, salt, flour, yeast, 1 Tbsp olive oil, chopped herbs & olives.
Mix till it forms a shaggy dough, scrape down the edges of the bowl & cover with cling wrap.
REST FOR 15 Minutes
Stretch & fold the dough, cover with cling wrap again.
REST FOR 15 Minutes
Stretch & fold the dough, cover with cling wrap again.
REST FOR 1.5 Hours
Prepare a 30cm x 24cm high sided dish with baking paper, drizzle some olive oil in bottom. Tip the dough into the dish. Fold into thirds & flip.
REST FOR 1.5 Hours
Preheat oven to 220 Celsius, fan forced. Dimple the dough and drizzle with olive oil. Bake for 30 minutes till golden.
Once cooked, let cool before slicing.