Olives are so wonderful and vital to our Greek-Cypriot diet; the flesh is eaten, the oil is spread, slurped or sizzled. Bread is also an important part of our culture, our food is all about sharing and this is the ultimate symbol of togetherness.
Ingredients:
Handful of chopped Kalamata olives
300g flour
7 grams yeast
4 tablespoons olive oil (olive oil)
175ml warm water
1 and a half teaspoons salt
1 teaspoon raw cane sugar
A little more olive oil (good quality)
In a bowl, mix together the yeast, warm water, olive oil and sugar and leave for around 15-20 minutes.
Add the salt and flour, slowly blending and then take out of the bowl and knead the dough for around ten minutes. Then roll into a medium ball and brush with a little olive oil. Place in a bowl and cover with a tea towel, then put in a warm place to rise for around 2 hours.
After two hours take the dough and hit it a couple of times with your fist on a work-top. Preheat the oven to 220°C.
Now gradually fold in the olives until they are all within the dough. Mould it into a ball shape, brush with a little more olive oil and place on a greased baking sheet. Cover again with a tea-towel and leave it for another 30 minutes.
Then uncover and mark some circles on the top with a sharp knife. Place the bread in the oven and bake for around 25 minutes. When it is done, leave it to cool and enjoy it dipped in some olive oil and balsamic vinegar. 
