Olive Bread From Cyprus

Sift flour into a suitable bowl and press a hollow in the center.

Melt the yeast in 1 cup of warm water and pour it into the hollow. Mix with a little flour to form a dough. Cover with a wet dish and leave in a warm place for about a quarter of an hour until the dampfl forms bubbles.

Add olive oil, salt, onion, mint and 200 ml of water and mix well with the flour and the dampfl. When the dough is soft and elastic, knead in the olives. Cover the dough repeatedly with a wet tea towel and leave in a warm place for 2 hours until doubled in volume.

Knead again and form a large round loaf. Sprinkle with sesame seeds, place on a greased baking sheet and rest repeatedly until the bread has doubled in size. Bake in oven heated to 200 degrees for about 45 minutes.

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