Cretan Bread
Step by step recipe:
- 3 min.
Prepare the filling
Roughly chop 150 g green olives. - 5 min.
- 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. - 1 min.
Add the onions, 150 g feta and 150 g Preserved tomatoes to the olives... - 1 min.
...then mix all this together. 
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.- 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. - 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. - 1 min.
Towards the end of kneading, add 50 g olive oil in a thin stream. 
Tip: you can use the oil from the preserved (or sun-dried) tomatoes as the olive oil.- 1 min.
Finish by adding 1 tablespoon dry oregano. - 1 min.
Add the filling mixture... - 2 min.
...and knead just enough to mix this in. - 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. - 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). - 1 hour
After this, reshape the balls and put into "bannetons" (baskets).
Leave to rise, covered with plastic as before, for 1 hour. - 2 min.
- 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.
Source:
Home made but dedicated to Arnaud the french-cretan guyGrade this recipe
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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: Classic French white bread, Mustard baps, New hamburger buns, Leavened bread, Olive and pesto bread, ... [All]
Water: You can get more informations, or check-out other recipes which use it, for example: Chocolate eclairs, Caramel rice pudding, Du Barry soup, Quick courgette soup with cheese, Paella, ... [All]
Feta: You can get more informations, or check-out other recipes which use it, for example: Multicoloured cucumber-tomato salad, Cretan-style salmon , Feta in olive oil with herbs, Spinach brik parcels, Tzatziki, ... [All]
Green olives: You can check-out other recipes which use it, like for example: Two-olive ciabatta, Tomato foccacia, Olive and pesto bread, Loaf for "les filles'", ... [All]