Introduction

Elioti, also known as olive bread, is a traditional Cypriot bread filled with black olives, onions, and aromatic herbs. It’s a savoury bread that is perfect for breakfast, snacks, or as an accompaniment to meals. The combination of olives and herbs gives it a distinctive flavour that is beloved in Cypriot cuisine.

Instructions

1. Prepare the Dough:

• • In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
  • Add the olive oil and warm water to the dry ingredients. Mix until a dough forms.
  • Turn the dough onto a floured surface and knead for about 10 minutes until it is smooth and elastic. If the dough is too sticky, add a little more flour.

2. Let the Dough Rise:

• • Place the dough back into the mixing bowl and cover it with a clean kitchen towel.
  • Allow it to rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.

3. Prepare the Filling:

• • While the dough is rising, prepare the filling. In a mixing bowl, combine the chopped black olives, finely chopped onion, fresh mint, dill, parsley, olive oil, salt, and black pepper. Mix well to combine.

4. Shape the Bread:

• • Preheat your oven to 375°F (190°C).
  • Once the dough has risen, turn it out onto a lightly floured surface.
  • Roll or press the dough into a large rectangle, about 1/2inch thick.
  • Spread the olive mixture evenly over the dough.
  • Roll the dough up tightly, like a jelly roll, or fold it over like a calzone, ensuring the filling is sealed inside.

5. Bake the Bread:

• • Place the rolled or folded dough onto a baking sheet lined with parchment paper or into a greased bread loaf pan.
  • Cover the dough with a clean kitchen towel and let it rise again for about 30 minutes.
  • Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

6. Cool and Serve:

• • Remove the bread from the oven and let it cool on a wire rack.
  • Slice and serve warm or at room temperature.

Tips

• Olives: Use good-quality, pitted black olives. You can also use a mix of black and green olives for a different flavour.
• Herbs: Fresh herbs add a vibrant flavour, but you can substitute with dried herbs if fresh ones are not available (use 1 tablespoon each of dried mint, dill, and parsley).
• Filling Variations: You can add a bit of feta cheese to the filling for extra flavour.
• Resting Time: Allow the bread to cool slightly before slicing to prevent it from becoming too crumbly.