Eliopita: Cypriot Olive Bread

This bread truly represents Cyprus to me. It’s an absolute favorite among the things that my mama would make for us growing up— crispy on the outside and every bite bursting with the earthy rich flavor of sun-dried black olives and a hint of orange. When I make it these days, the aroma in my kitchen brings back nostalgic memories of my mom and grandmother baking together in the kitchen. It’s become a special bread and a tradition for my family. I was happy when my friend Sara Verk introduced me to baking bread in a cast-iron Dutch oven. I love how it gives bread a crispy and golden crust, and now it’s the only way I bake this olive bread. – My Cypriot Table by Irene Matys, Appetite by Random House®

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Eliopita: Cypriot Olive Bread

Course Side Dish

Servings 1 loaf

Author Irene Matys, author of My Cypriot Table

Ingredients

Olive Mixture

2 cups sun-dried black olives pitted and halved (see Tip)
1 cup finely chopped fresh cilantro see Tip
¾ cup finely diced cooking onions 1 small onion
3 green onions thinly sliced
¼ cup extra-virgin olive oil
1 tsp fresh ground pepper
Zest of 1 small orange

Dough

½ cup + 2 Tbsp warm water
1 packet ¼ oz/8 g quick-rise instant yeast
½ tsp granulated sugar
3 cups bread flour + extra for dusting
½ tsp sea salt
¼ cup extra-virgin olive oil
3 Tbsp fresh orange juice

Instructions

To make the olive mixture, in a medium bowl, combine the olives, cilantro, cooking onions, green onions, oil, pepper, and orange zest and toss well. Set aside.
To make the dough, in a measuring cup, combine the warm water, yeast, and sugar. Give it a little stir and leave it to proof.
In a large glass bowl, mix the flour with the salt. Add the olive oil and mix well using your hands until it has a crumbly texture. Stir in the olive mixture until well combined. Pour in the yeast mixture and orange juice. Mix until a slightly sticky dough forms.
Turn the dough out onto a floured surface and knead until soft, 8 to 9 minutes. Place in a lightly floured bowl, cover with a towel, and let proof in a warm place until the dough has doubled in size, about 1 hour.
Turn the dough out onto a floured surface and knead for a few more minutes. Line a large glass bowl with parchment. Place dough on the parchment, cover with a towel, and let it proof for an additional 20 minutes. While the dough is proofing, preheat the oven to 500°F.
Place a 10-inch-round × 4½-inch-high cast-iron Dutch oven with its lid on in the oven so it gets really hot. This is an important step because it allows the dough to expand nicely when baking and you’ll get a nice crisp crust.
Once the Dutch oven is hot, remove from the oven and carefully transfer the dough and parchment from the bowl into the Dutch oven. Place the lid back on and bake for 20 minutes.
Reduce heat to 450°F and remove the lid. Bake for an additional 25 to 30 minutes, until the bread is dark golden and crisp. Remove from the oven and let rest to cool slightly.
The cooled bread can be wrapped well to avoid freezer burn and be frozen for up to 3 months. When ready to enjoy again, remove from the freezer, thaw, and wrap with foil. Bake in a 400°F preheated oven until warm and soft.

Notes

TIP:
Our traditional version is baked with sun-dried black olives and cilantro, but you can substitute equal amounts of Kalamata olives and flat-leaf parsley.