Preparation Time 15 min
Cooking Time 50 min
Waiting Time 30 min
Persons 4


Place the yeast or leaven into a kneading bowl and dilute with a little water. Add ½ cup of flour and stir until the mixture thickens. Cover the bowl and let the dough rise for about half an hour. Place the rest of the flour into another kneading bowl, making a hole in the center. Add the risen dough and remaining ingredients except for the olives and salt pork. If the olives are salty and salt pork is also added, do not add any extra salt. Knead and cover the mixture, then let it rise in a warm place. Meanwhile, remove the stones from the olives and slice them. When the dough rises, divide it into two parts. Flatten the parts with a rolling pin into oblong or square pieces, 3 mm thick. Sprinkle the olives on top and wrap them in a roll. Drizzle olive oil on an oblong cake tin and place the rolls for about an hour to rise. Then brush the bread with olive oil and pierce ten times lengthways using a wooden skewer to achieve better baking. Bake in hot air in a preheated oven, in 200 C˚ for 10 minutes and then in 180˚ C for 40 minutes.

Source: Dimitra Vardouniotis


  •          Bread Flour (4 cups)
  •          Milk (1 cup)
  •          Leaven (½ cup) or active dry yeast (1 tablespoon)
  •          Extra virgin olive oil of Messenia (½ cup)
  •          Black olives from Trikorfo (1 ½ cup)
  •          Mahleb seeds in powder (1 tablespoon)
  •          Mastic in powder (2 parts)
  •          Anise in powder (1/4 teaspoon)
  •          Fine salt (1/4 teaspoon)
  •          Lukewarm water (1 ½ cup)
  •          Chopped salt pork (optional) (½ cup)