approx. 400gr flour (wholemeal or white)
1 sachet of yeast
400ml lukewarm water
approx. 1 cup pitted olives
chopped fresh coriander (or parsley if you prefer)
1 large onion, chopped
Place your dough in a lightly oiled metal oven tray as in the picture. Again allow to rise for as long as you can, but no less than 40 minutes. I once left it for over 90 minutes and the result was excellent, as the dough rose very well. Nowadays I leave it for at least 2 hours. When you are ready, bake the bread in a preheated oven at about 200 degrees for roughly 40 minutes. If you want to check whether it’s cooked well inside, slide a knife into it and check the blade when it comes out. If it’s very moist it needs to bake longer.
When you’re happy with it, take it out and allow it to cool for about 15 minutes before devouring. Lovely. Store well and eat again and again for breakfast, preferably accompanied by Cypriot coffee (or Turkish/Greek coffee as some people call it) and some halloumi perhaps…
In Cyprus you can find this bread with the olives in it whole, stone included. This makes the bread slightly bitter, but it balances well with the sweetness of the onion. You can also make it with white flour or a mixture of the two as you like. If you use olives kept in salt, they usually melt slightly in the kneading, making the bread even tastier. But be careful not to add extra salt, as this will make it lyssa as we say in Cypriot, very very salty. Enjoy!