Cretan Bread
This Cretan (or Cretan-style) bread has a soft dough, enriched with olive oil, preserved tomatoes, green olives and cooked onions.
21,2844.3/5
Last modified on: October 24th 2017
For 8 pieces, you will need:
- 1
150 g green olives - 2
150 g onion - 3
2 tablespoons olive oil - 4
150 g feta - 5
150 g Preserved tomatoes - 6
1 kg plain white flour (French Type 65) - 7
650 ml water - 8
18 g fine (or table) salt - 9
15 g yeast - 10
100 g leaven (optional) - 11 50 g olive oil
- 12
1 tablespoon dry oregano - Total weight: 2,478 grams
How long does it take?
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 38 min. | 3 hours 20 min. | 28 min. | 4 hours 26 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 1
3 min.
Prepare the filling
Roughly chop 150 g green olives.
Stage 3
3 min.
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.
Stage 4
1 min.
Stage 5
1 min.
...then mix all this together.Stage 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.
Stage 7
5 min.
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.
Stage 8
16 min.
Knead on slow speed for 16 minutes.Note: For the best way to knead, see: A few tips for effective kneading at home.
Stage 9
1 min.
Towards the end of kneading, add 50 g olive oil in a thin stream.Stage 10
Tip: you can use the oil from the preserved (or sun-dried) tomatoes as the olive oil.Stage 11
1 min.
Finish by adding 1 tablespoon dry oregano.Stage 12
1 min.
Add the filling mixture...Stage 13
2 min.
...and knead just enough to mix this in.Stage 14
2 hours
Gather the dough into a ball, transfer to a large, clean bowl and cover with a plastic sheet.Leave to rest for 2 hours.
Stage 15
20 min.
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).Stage 16
1 hour
After this, reshape the balls and put into "bannetons" (baskets).Leave to rise, covered with plastic as before, for 1 hour.
Stage 17
2 min.
Stage 18
25 min.
Bake for about 25 minutes.Remarks
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.
The yeast can be replaced with 300 g of soured dough.
Nutritional information
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How much will it cost?
For 8 pieces : 7.34 €
Per piece : 0.92 €
Source: Home made but dedicated to Arnaud the french-cretan guy
More recipes?
This recipe use (among others) | Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Leavened bread, Classic French white bread, Ali Baba bread, Poitevin twist, New hamburger buns, ... All |
| Water: You can get more informations, or check-out other recipes which use it, for example: Quince and apple compote, Fougasse with bacon and Comté, French Family Cake, Pilau rice, Couscous, ... All |
| Green olives: You can check-out other recipes which use it, like for example: Olive and pesto bread, Tomato foccacia, Two-olive ciabatta, Loaf for "les filles'", ... All |
 | Preserved tomatoes: You can get more informations, or check-out other recipes which use it, for example: Sushi, Pan-fried chicken breast on mozzarella, Spring Bread, Pasta with pesto and preserved tomatoes, Tomato foccacia, ... All |
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