Cretan Bread
This Cretan (or Cretan-style) bread has a soft dough, enriched with olive oil, preserved tomatoes, green olives and cooked onions.
34,9704.3/5 for 19 ratings
Grade this recipe: 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?
Time required for this recipe:
Keeping: A few days in a cloth bag. Freezes well.
| 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?
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 5,556 Kcal or 23,262 Kj | 150 gr | 914 gr | 192 gr |
| 278 % | 58 % | 86 % | 29 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 224 Kcal or 938 Kj | 6 gr | 37 gr | 8 gr |
| 11 % | 2 % | 3 % | 1 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 694 Kcal or 2,906 Kj | 19 gr | 114 gr | 24 gr |
| 35 % | 7 % | 11 % | 4 % |
How much will it cost?
- For 8 pieces : 7.41 €
- Per piece : 0.93 €
Source
Home made but dedicated to Arnaud the french-cretan guy.More recipes?
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, Mixed seed grissini, Ocean bread, "Psychedelic" sandwich bread, Benoîton, ... All |
| Water: You can get more informations, or check-out other recipes which use it, for example: Sorrel soup, Natural leaven, How to heat milk without it catching on the bottom of the pan, Seeded loaf, Minestrone, ... All |
| Feta: You can get more informations, or check-out other recipes which use it, for example: Canapés of red mullet with poppy seeds, Souda salad, Lumberjack turnovers, Feta and spinach brik pie, Courgette tart with mint, ... All |
| Green olives: You can check-out other recipes which use it, like for example: Loaf for "les filles'", Tomato foccacia, Olive and pesto bread, Two-olive ciabatta, ... All |
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