A recipe from cooking-ez.com
50K4.2 October 24th 2017
For 8 pieces, you will need:
|Preparation||Resting||Cooking||Start to finish|
|38 min.||3 hours 20 min.||28 min.||4 hours 26 min.|
Step by step recipe
Prepare the filling
Roughly chop 150 g green olives.
- 2: Prepare 150 g onion and slice into thin rings.
- 3: Pour 2 tablespoons olive oil into a saucepan on medium heat. Add the onions, salt and pepper, then mix well.
Cook uncovered without colouring for 2 or 3 minutes.
- 4: Add the onions, 150 g feta and 150 g Preserved tomatoes to the olives...
- 5: ...then mix all this together.
- 6: In bread-making, the water temperature is always important. It's not a fixed value, but related to 3 other temperatures: 1) the temperature of your flour, 2) the room temperature in your kitchen, and 3) the basic temperature of this recipe, which is 56-60°C.
You can calculate the temperature of the water for this recipe in one click, using this small calculator.
- 7: Put into a food processer bowl: 1 kg plain white flour (French Type 65) *, 650 ml water, 18 g fine (or table) salt, 15 g yeast and 100 g leaven.
*You can use a "strong" bread flour, if this is available.
- 8: Knead on slow speed for 16 minutes.
Note: For the best way to knead, see: A few tips for effective kneading at home.
- 9: Towards the end of kneading, add 50 g olive oil in a thin stream.
- 10: Tip: you can use the oil from the preserved (or sun-dried) tomatoes as the olive oil.
- 11: Finish by adding 1 tablespoon dry oregano.
- 12: Add the filling mixture...
- 13: ...and knead just enough to mix this in.
- 14: Gather the dough into a ball, transfer to a large, clean bowl and cover with a plastic sheet.
Leave to rest for 2 hours.
- 15: After resting, weigh out the dough into 300 g lumps and shape into balls. Leave these to rest for 30 minutes, covered with a plastic sheet (so that they do not form a crust).
- 16: After this, reshape the balls and put into "bannetons" (baskets).
Leave to rise, covered with plastic as before, for 1 hour.
- 17: Preheat the oven to 480°F (250°C).
Just before putting in the oven, slash the top of the bread.
- 18: Bake for about 25 minutes.
If you don't have any oregano, you can use thyme or a mix like "herbes de Provence" instead.
The yeast can be replaced with 300 g of soured dough
September 27th 2021.