Eliopitta

Eliopitta (literally 'olive pie' or 'olive bread' in Cypriot Greek) is the traditional savory bread of Cyprus, found in every village bakery. It is distinct from the Greek eliopsomo in its density (Cypriot village bread is heavier) and in the addition of onion and dried mint (the Cypriot-Middle Eastern herb influence). The bread is eaten at every meal — sliced with halloumi for breakfast, as part of a meze, or on its own with wine. The olives are the small, bitter green Cypriot olives, cracked and soaked before use.

A slice of dense, golden-brown bread, studded with green olive pieces and flecked with dried mint. The crumb is heavy and moist; the flavor is savory, slightly bitter from the olives, warm from the mint and cumin. Eat it with a slice of cold halloumi and a glass of red wine — the simple, perfect Cypriot snack.

The dough is a basic bread dough (flour, water, yeast, salt) enriched with olive oil, and the olives, onion, and mint are kneaded in (not folded). The olives must be pitted and roughly chopped; the onion finely diced (sautéed soft, to avoid raw harshness); the dried mint is the Cypriot herb signature. The bread is baked in a round loaf, denser than a French bread (long rise, low hydration), and is best eaten the day it's baked.