Bitta Bread with Olive: Cypriot Sister of Focaccia | With Onion, Halloumi Cheese and Mint! 

Hello Food Lovers! Today, we're embracing the Mediterranean vibes with a delightful recipe: Bitta Bread with Olive, the Cypriot twist on classic Focaccia. With onions that add a touch of sweetness, halloumi cheese for that extra bit of saltiness and mint for a refreshing hint, this bread recipe is bound to wow your tastebuds! So, let's gather around our kitchen, roll up our sleeves and start baking! You'll be surprised how easy it is to make, and even easier to devour!
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900 gr bread dough (you may use ready to bake dough. If frozen, cover with a cloth and leave it to thaw. You can knead it yourself as well, recipe below)
250 gr halloumi, diced (wash before using to rinse off excess salt)
100 gr string cheese, diced (not essential, you can substitute 100 gr halloumi)
120 gr black olives, pitted and chopped
1 onion, finely chopped
3 sprigs of spring onion, sliced (or 10 sprigs of chives or 1,5 onions)
150 gr yogurt (4 heaped tablespoons, alternatively, kefir, cream or 100 ml milk)
100 ml olive oil, plus extra for greasing
1 tablespoon sugar (skip if you’re kneading the dough yourself)
1 egg
2 good handfuls of dried mint
1 handful of nigella seeds
1 handful of sesame seeds
• Preheat the oven on upper and lower heat, without fan to 200 C (400 F). Place a wire rack on the lower shelf.
• Put the dough in a large bowl and add onions, spring onions, halloumi and string cheese.
• Then add the yogurt, olive oil, olives, sugar, egg and finally the dried mint.
• Roughly mix for 30 seconds. Gently folding would be great, don’t punch down the dough while mixing.
• Grease a cake tin and transfer the dough to it. If there are some ingredients on top, pull the dough from sides and cover them to prevent the extra browning in oven.
• Sprinkle the sesame and nigella seeds and let it rise in a warm place about 15 minutes, until slightly puffed.
• Bake the bitta for 40 minutes. To check for doneness, thrust a pairing knife into the bitta’s centre and if there is any dough stuck to the knife, bake for another 10-15 minutes.
• Rest for 5 minutes after baking. Your bitta is ready to enjoy with the perfect crust and puffy, warm texture, which embraces all those insanely delicious flavors!
To make the bread dough:
550 gr all purpose flour
330 ml lukewarm water
1 heaped teaspoon salt
1x10 g sachet of dried yeast
1 tablespoon sugar
• Mix the lukewarm water, sugar and the yeast in a jar and let it sit for 5 minutes.
• Put the flour and the salt into a large bowl.
• Gradually pour the water into the bowl while stirring.
• Knead the dough for 10 minutes or until smooth on your counter.
• Place back in an oiled bowl. Cover with a damp cloth and leave it to prove in a warm place for 1 hour or until doubled in size.

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