CYPRUS OLIVE BREAD RECIPE

black olives

🥗Healthier: kalamata olives

💰Cheaper: green olives

Kalamata olives provide a richer flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar texture with a lighter flavor.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

yeast

🥗Healthier: sourdough starter

💰Cheaper: instant yeast

Sourdough adds depth of flavor.

Add 1 glass of warm water and 1 glass of warm milk into a kneading bowl.

Add 1 packet of instant yeast and 1 teaspoon of sugar, then mix.

Gradually add 4 cups of flour while mixing.

Add 1 teaspoon of salt and continue kneading the dough until it is soft and not sticky.

In total, 5.5 cups of flour are used.

Cover the dough and let it ferment in a warm environment for 45 minutes.

Prepare the olive mixture by heating 1 tea glass of vegetable oil in a pan.

Add 2 medium-sized onions cut into cubes and sauté for a few minutes.

Remove the roasted onion from the stove and let it cool slightly.

Add 1 bowl of pitted black olives, 1 full teaspoon of dried mint, and chopped fresh mint to the onion and mix well.

Take the olive mixture and add it to the fermented dough, ensuring it has cooled down before mixing.

Knead the dough again until the mixture is well combined.

Grease a large rectangular baking dish with 1 or 2 tablespoons of oil.

Spread the dough evenly in the dish and cover it with a cloth or a refrigerator bag.

Let it ferment for 25-30 minutes in a warm environment.

Preheat the oven to 180 degrees Celsius.

Place the dough in the oven on the lower shelf and bake until the top is browned, about 30 minutes.

Remove from the oven and let it cool slightly before cutting into wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens