Cypriot Herbed Olive Bread

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I’ve always pre-heated the Dutch Oven (DO) for 45 minutes before transferring the dough into it and when I saw a recipe that didn’t ask for pre-heating the DO, my curiosity got the better of me. Moreover, with ingredients like EVO oil, black olives, fresh coriander, fresh mint and fresh spring onion leaves, this seemed like a delicious, savoury bread with contrasting flavours. And my curiosity was well rewarded – everyone @ home loved this bread and this recipe gets added to my list of ever-expanding favourites. The bread has a thin, crackling crisp crust with a gorgeous sheen and an olive and herb studded crumb that’s soft due to the generous amount of EVO oil. Here you go:
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