Eliopsomo (bread with olives)

Recipe
* fresh yeast
* 150 ml. of oat milk (room temperature)
* 150 gr. of plant-based greek style yogurt (room temperature)
* 50 ml of olive oil
* 500 gr. of flour
* 200 gr. of olives cut in slices
* 200 gr. of white vegan cheese

Bake at 180 C (fan assisted) for 30 min.

Notes
The typical recipe with eliopsomo is done with water. However, I have replaced the water with milk and yogurt, because otherwise the bread becomes too hard to eat. The amount of olives put in the recipe depends on your personal preferences. I have also divided the dough into four pieces, while others divide it into 2 pieces, or make just one bread. Finally, I use fresh yeast as I have noticed that the outcome is much better than that with the dry one.

As with any kind of bread with yeast, after mixing up all the ingredients, leave the dough in a warm place for approx. one hour to double in size. After giving shape to the bread and dividing it into pieces, leave the bread again for approx. half an hour to increase in size even further. Please, do not leave the dough to increase in size for too much time, because it will become sour.

Description
The pronunciation is on the first "o".