|Preparation||Resting||Cooking||Start to finish|
|38 min.||3 hours 20 min.||28 min.||4 hours 26 min.|
Prepare the filling
Roughly chop 150 g green olives.
|2||Prepare 150 g onion and slice into thin rings.||5 min.|
|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...||1 min.|
|5||...then mix all this together.||1 min.|
|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.||1 min.|
|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.||1 min.|
|12||Add the filling mixture...||1 min.|
|13||...and knead just enough to mix this in.||2 min.|
|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).||20 min.|
|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.||25 min.|
For 8 pieces : 7.34 €
Per piece : 0.92 €
|Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Bacon rolls, Classic French white bread, Olive and pesto bread, French baguettes, Mustard baps, ... [All]|
|Water: You can get more informations, or check-out other recipes which use it, for example: Benoîton, Classic French white bread, Chocolate Chantilly , Turban of sole with langoustines, Eggs meurette, ... [All]|
|Feta: You can get more informations, or check-out other recipes which use it, for example: Moussaka, Vegetable rosette tart, Tomato and courgette tart, Lumberjack turnovers, Feta in olive oil with herbs, ... [All]|
|Green olives: You can check-out other recipes which use it, like for example: Olive and pesto bread, Tomato foccacia, Loaf for "les filles'", Two-olive ciabatta, ... [All]|
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