Eliopitta - Classic Cypriot Olive Bread

Eliopitta - Classic Cypriot Olive Bread
3 1/2-4 cups bread flour
1 tablespoon baking powder
Salt, to taste
3/4 cup warm water
1/4 cup olive oil
1 tablespoon dried mint
1 cup finely chopped onions
2 cups pitted Amfissa olives
Preheat the oven to 375 degrees. Lightly oil a 10-by-2-inch round baking pan.
In a large bowl sift together 31/3 cups of flour, the baking powder and the salt. Make a well in the center. Add 3/4 cup of warm water and the oil, mint, onions and olives. Stir with a wooden spoon until the dough is formed.
Turn the dough out onto a lightly floured surface, using the remaining flour in small increments and knead until silky smooth to the touch, about 10 minutes, adding more flour if necessary. Cover and let rest for 10 minutes.
Shape the dough into a ball and pat it down gently to fit evenly in the baking pan. Bake for 50-60 minutes, or until the surface is golden and the bottom sounds hollow when tapped. Remove the bread from the pan and cool it on a rack.
Makes one loaf.
"Olives: The Life and Lore of a Noble Fruit," by Mort Rosenblum (1996 North Point Press, $15)