Olive Bread

Ingredients

• 500 g (4 cups) flour
• 7 g (2¼ tsp) yeast
• 1 tsp each salt and sugar
• 300 ml (1¼ cups) warm water
• 60 ml (¼ cup) olive oil
• 200 g (1⅓ cups) pitted olives, halved
• 1 onion, chopped and softened in oil
• Dried mint

Method

1. Knead the flour, yeast, salt, sugar, water and oil into a soft dough. Rise 1 hour.
2. Knead in the olives, onion and mint.
3. Shape into a loaf or rolls and rise 45 minutes.
4. Bake at 200°C (400°F) for 35 to 40 minutes.

Tip. Eliopsomo is a Cypriot Lenten staple.