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Golden round Cypriot halloumi bread on a wooden board, one wedge cut to show melted cheese and mint.

Easy Homemade Cypriot Halloumi Bread with Fresh Mint

A soft Cypriot yeast bread with cubes of halloumi and fresh mint mixed right into the dough, baked until golden.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 335
Ingredients Method Notes

Ingredients
  

Dough
  • 500 g bread flour
  • 2 tsp instant yeast (7 g)
  • 1 tsp sugar
  • 3/4 tsp salt halloumi adds saltiness, so keep this light
  • 300 ml warm water about 105 F / 40 C, warm but not hot
  • 4 tbsp olive oil 3 tbsp for the dough, 1 tbsp for brushing before baking
Filling and topping
  • 250 g halloumi cut into 1 cm cubes
  • 4 tbsp fresh mint finely chopped
  • 1 tbsp sesame seeds optional, for topping

Method
 

  1. In a large mixing bowl, stir together the bread flour, instant yeast, sugar, and salt.
  2. Add the warm water and 3 tablespoons of olive oil. Mix with a wooden spoon, then knead by hand on a floured counter for about 8 minutes, until the dough is smooth and springs back when poked.
  3. Cover the bowl with a kitchen towel and let the dough rise in a warm spot for 60 minutes, or until it has doubled in size.
  4. Punch down the dough and turn it onto a lightly floured surface. Scatter the halloumi cubes and chopped mint over the top, then fold and knead gently for 1 to 2 minutes, until they're spread through evenly.
  5. Shape the dough into a round loaf, about 20 cm / 8 inches across, and place it on a parchment-lined sheet pan (33 x 46 cm / 13 x 18 inch).
  6. Cover loosely and let the loaf rise again for 15 to 20 minutes, until slightly puffed.
  7. Heat the oven to 200 C / 390 F while the dough finishes its second rise.
  8. Brush the top of the loaf with the remaining 1 tablespoon of olive oil and sprinkle with sesame seeds, if using.
  9. Bake for 28 to 32 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom. An instant-read thermometer inserted into the center should read 200 F / 93 C.
  10. Let the bread cool on the pan for 10 minutes before slicing into 8 wedges. Serve warm.

Notes

  • Cube halloumi small so it doesn't sink to the bottom of the loaf.
  • Warm water over 120 F / 49 C will kill the yeast, keep it lukewarm.
  • Dough should double in size before shaping, usually 60 minutes.
  • Tent with foil if the crust browns too fast before the center finishes.