Cretan Bread

Step by step recipe:

  1. 3 min.Cretan Bread : Photo of step #1

    Prepare the filling


    Roughly chop 150 g green olives.
  2. 5 min.Cretan Bread : Photo of step #2
    Prepare 150 g onion and slice into thin rings.
  3. 3 min.Cretan Bread : Photo of step #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. 1 min.Cretan Bread : Photo of step #4
    Add the onions, 150 g feta and 150 g Preserved tomatoes to the olives...
  5. 1 min.Cretan Bread : Photo of step #5
    ...then mix all this together.
  6. Cretan Bread : Photo of step #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. 5 min.Cretan Bread : Photo of step #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. 16 min.Cretan Bread : Photo of step #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. 1 min.Cretan Bread : Photo of step #9
    Towards the end of kneading, add 50 g olive oil in a thin stream.
  10. Cretan Bread : Photo of step #10
    Tip: you can use the oil from the preserved (or sun-dried) tomatoes as the olive oil.
  11. 1 min.Cretan Bread : Photo of step #11
    Finish by adding 1 tablespoon dry oregano.
  12. 1 min.Cretan Bread : Photo of step #12
    Add the filling mixture...
  13. 2 min.Cretan Bread : Photo of step #13
    ...and knead just enough to mix this in.
  14. 2 hoursCretan Bread : Photo of step #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. 20 min.Cretan Bread : Photo of step #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. 1 hourCretan Bread : Photo of step #16
    After this, reshape the balls and put into "bannetons" (baskets).

    Leave to rise, covered with plastic as before, for 1 hour.
  17. 2 min.Cretan Bread : Photo of step #17
    Preheat the oven to 480°F (250°C).

    Just before putting in the oven, slash the top of the bread.
  18. 25 min.Cretan Bread : Photo of step #18
    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.

Source:

Home made but dedicated to Arnaud the french-cretan guy

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