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?
Time required for this recipe:
| 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 ... ?
When should I start for the recipe to be ready at ... ? - 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.
Cook uncovered without colouring for 2 or 3 minutes.
Stage 4 - 1 min.
Add the onions, 150 g feta and 150 g Preserved tomatoes to the olives...
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.
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.
*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.
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.
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.
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.
Keeping
A few days in a cloth bag. Freezes well.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 5,434 Kcal or 22,751 Kj | 142 gr | 823 gr | 239 gr |
| 272 % | 55 % | 78 % | 36 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 219 Kcal or 917 Kj | 6 gr | 33 gr | 10 gr |
| 11 % | 2 % | 3 % | 1 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 679 Kcal or 2,843 Kj | 18 gr | 103 gr | 30 gr |
| 34 % | 7 % | 10 % | 5 % |
How much will it cost?
Source
Home made but dedicated to Arnaud the french-cretan guy.
This recipe uses (among others)
 | Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: New leavened bread, Classic French white bread, Mustard baps, Olive and pesto bread, Pizza dough, ... All |
 | Water: You can get more informations, or check-out other recipes which use it, for example: Natural leaven, Cooking sugar, Bacon rolls, Caramel semolina pudding with raisins, Naan, ... All |
 | Feta: You can get more informations, or check-out other recipes which use it, for example: Cretan salad, Multicoloured cucumber-tomato salad, Thin summer tart "à la grecque", Spinach brik parcels, Souda salad, ... All |
 | Green olives: You can check-out other recipes which use it, like for example: Tomato foccacia, Two-olive ciabatta, Loaf for "les filles'", Olive and pesto bread, ... All |
Other recipes you may also like
Hamburger buns
This recipe shows you how to make hamburger buns that are almost brioche style without being sweet.109K4 3 hours 59 min. April 11th 2020
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...1.6M 284.2 7 days 15 min. April 3rd 2020
Parisian-style chocolate custard tart
You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version.23K 1 hour 26 min. May 3rd 2020
Pitta bread
This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.494K 14.5 2 hours 55 min. February 21th 2011
Special small breads
When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread.346K4 6 hours 26 min. October 13th 2010
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2022-01-23)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.