Olive bread from Cyprus

Ingredients for 4 servings:

• 500 g flour, light
• 1 sachet of dry yeast
• 115 ml olive oil
• 1 large onion(s), grated
• ½ cup olives, black, pitted and halved
• 1 tbsp mint, fresh, chopped or 1 tsp dried
• ½ tsp salt
• ½ cup sesame seeds
• 110 ml water
• 280 ml water

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours 30 minutes

great side dish for grilling

In a deep bowl, dissolve the yeast in the 110 ml of warm water. Add 1/2 cup of flour and knead to form a dough. Cover and let rest for 1/4 hour until bubbles form. Add the salt, onion, olive oil, mint, flour, and remaining water and knead to form a dough. When the dough is soft and elastic, knead in the olives. Let rest in a warm place for 2 hours (doubled in size). Form one large round loaf or 2 small ones. Sprinkle with sesame seeds. Place on a greased baking sheet and let rest again until the bread has doubled in size. Bake in a preheated oven at medium heat for about 45 minutes (top and bottom heat). As always, follow the oven manufacturer’s instructions when baking. The bread is delicious. It tastes best with hummus, taramosalata, tzatziki, or eggplant salad.