Go Back
Round Cypriot eliopita loaf cut into wedges on a wooden board, olives and mint flecks visible in the crumb.

Oven-Baked Cypriot Olive Bread Eliopita with Mint

A yeasted Cypriot olive bread studded with kalamata olives, red onion, and mint, baked as one round loaf and cut into wedges.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 271
Ingredients Method Notes

Ingredients
  

Dough
  • 500 g bread flour
  • 7 g active dry yeast / 2 1/4 tsp
  • 1 tsp sugar
  • 1 tsp salt
  • 300 ml warm water
  • 60 ml olive oil plus 1 tbsp for brushing
Filling
  • 200 g kalamata olives pitted, drained and chopped
  • 1 red onion small (about 80 g); finely chopped
  • 2 tbsp fresh mint chopped
  • 1 tsp ground cumin

Method
 

Make the Dough
  1. Stir the warm water, sugar, and yeast together in a small bowl. Let it sit for 5 to 10 minutes until it looks foamy on top.
  2. Whisk the flour and salt together in a large mixing bowl. Pour in the yeast mixture and 60 ml olive oil, then stir until you get a shaggy dough.
  3. Turn the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic. It should spring back slowly when you poke it.
  4. Place the dough in an oiled bowl, cover with a kitchen towel, and let it rise in a warm spot for 60 minutes, until doubled in size.
Fold in the Filling and Shape
  1. While the dough rises, drain the olives well and pat them dry with paper towels, then chop roughly. Finely chop the red onion and mint.
  2. Punch down the risen dough and turn it onto a floured surface. Flatten it into a rough disk, then scatter the olives, onion, mint, and cumin over the top.
  3. Fold and knead gently for 2 to 3 minutes until the filling is worked evenly through the dough. If it feels wet from olive liquid, work in 1 to 2 tablespoons extra flour.
  4. Shape the dough into a round loaf and place it in a greased 25 cm / 10-inch round cake pan. Cover loosely and let rest for 10 minutes.
Bake
  1. Heat the oven to 190 C / 375 F. Brush the top of the loaf with the remaining 1 tablespoon olive oil.
  2. Bake for 28 to 32 minutes, until the crust is deep golden and the loaf sounds hollow when you tap the bottom. The center should read close to 200 F / 93 C on an instant-read thermometer.
  3. Cool in the pan for 10 minutes, then transfer to a rack. Cut into wedges and serve warm or at room temperature.

Notes

  • Drain olives well before chopping, extra liquid makes the dough too wet.
  • Rise time depends on room temperature, warmer kitchens need less time.
  • Cumin is optional but common in Cypriot versions, don't skip the mint.
  • Use a 25 cm round cake pan for an evenly risen, level loaf.