Recipe for Cypriot Olive Bread from Irene Matys

This extraordinary Cypriot Olive Bread from Irene Matys captures the very essence of Cyprus in every aromatic bite. A treasured family recipe passed down through generations, this rustic loaf delivers a perfect contrast of textures—crispy, golden crust yielding to a tender interior bursting with the deep, earthy flavours of sun-dried black olives and bright hints of fresh orange.

Cypriot Olive Bread

Makes 1 Loaf

Ingredients:

For 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

For 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

Directions:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.