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Cypriot Olive Bread (Elio Pitta)

Total Time2 hours 15 minutes
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Mediterranean
Yield: 4

Materials

Olive Mixture

  • 2 cups sun-dried black olives or kalamata pitted and cut in half
  • 1 cup cilantro or Italian flat leaf parsley finely chopped
  • 1 medium onion finely diced
  • 3 green onions thinly sliced
  • 1/4 cup olive oil

Dough

  • 1/2 cup warm water
  • 1 tsp yeast
  • 1/2 tsp sugar
  • Juice of one Orange and Zest
  • 2 tbsp flour
  • 3 cup Flour + extra for dusting
  • 1/2 tsp salt
  • 1/4 cup olive

Instructions

  • In a medium bowl, add all the olive mixture ingredients and toss well. In large measuring cup, add warm water, yeast, sugar and flour. Give it a little stir and leave to proof. In an other large bowl, mix flour with orange zest and salt. Add olive oil, mix well with hands. Stir in olive mixture until well mixed.
  • Then pour in orange juice and yeast mixture! Mix until a slightly sticky dough forms! You might need to add a bit more flour if too sticky. Turn dough into floured surface and knead until soft, about 5-6 minutes. Place in bowl cover with plastic wrap and towel and let proof in a warm spot until dough has doubled, about 1 hour.
  • Turn dough on floured surface and knead for a few more minutes. Line the large glass bowl with parchment paper. Place dough on parchment paper, cover with towel and let proof for an additional 20 minutes. While dough is proofing, preheat oven to 500F.
  • Place cast iron pot with lid into oven so it gets really hot. This is a very import step so the dough expands nicely when baking and you get a nice crisp crust. Once pot is hot, carefully transfer dough with parchment into the hot pot. Place lid back on and bake for 20 minutes.
  • Reduce heat 450F and remove lid. Bake for an additional 30 minutes until bread is dark golden and crisp. Remove from oven and let rest to slightly cool.