Olive bread
Check out the monastic recipe from Mount Athos to make fluffy, delicious olive bread that you can enjoy during fasting days. It is made easily and quickly without a mixer, without kneading and can accompany your soups. It also makes a great snack for kids at school.
We remove the pits from the olives and cut them into small pieces.
We dissolve the soda in the lemon juice.
We add the flours, salt, baking powder to a large bowl and mix well.
We create a well in the middle and pour in all the remaining ingredients.
We mix well to combine all the dough ingredients.
We spread the dough on a baking tray with greaseproof paper.
We bake at 200 degrees in a preheated oven for about an hour.
We don't add oil to the dough because the olives produce their own oil.
If we want, we also add some herbs such as oregano, thyme or even sun-dried tomatoes.
The clotted olives are more suitable for olive bread, but if we don't have any, we can put any other olives we have.
