Cooking-ez.com

1,017 easy and fully explained recipes, with 12,356 photos and 77 videos

Cretan Bread


Cretan Bread
This Cretan (or Cretan-style) bread has a soft dough, enriched with olive oil, preserved tomatoes, green olives and cooked onions.
25,0664.3/5 for 19 ratings
Grade this recipe:

Last modified on: October 24th 2017

For 8 pieces, you will need:

How long does it take?

Time required
PreparationRestingCookingStart to finish
38 min.3 hours 20 min.28 min.4 hours 26 min.
Keeping:
A few days in a cloth bag. Freezes well.
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...

Step by step recipe


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

Prepare the filling


Roughly chop 150 g green olives.

Stage 2 - 5 min.
Cretan Bread : Photo of step #2
Prepare 150 g onion and slice into thin rings.

Stage 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.

Stage 4 - 1 min.
Cretan Bread : Photo of step #4
Add the onions, 150 g feta and 150 g Preserved tomatoes to the olives...

Stage 5 - 1 min.
Cretan Bread : Photo of step #5
...then mix all this together.

Stage 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.

Stage 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.

Stage 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.

Stage 9 - 1 min.
Cretan Bread : Photo of step #9
Towards the end of kneading, add 50 g olive oil in a thin stream.

Stage 10
Cretan Bread : Photo of step #10
Tip: you can use the oil from the preserved (or sun-dried) tomatoes as the olive oil.

Stage 11 - 1 min.
Cretan Bread : Photo of step #11
Finish by adding 1 tablespoon dry oregano.

Stage 12 - 1 min.
Cretan Bread : Photo of step #12
Add the filling mixture...

Stage 13 - 2 min.
Cretan Bread : Photo of step #13
...and knead just enough to mix this in.

Stage 14 - 2 hours
Cretan 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.

Stage 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).

Stage 16 - 1 hour
Cretan 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.

Stage 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.

Stage 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made but dedicated to Arnaud the french-cretan guy

More recipes?

This recipe uses (among others)
Plain white flour (French Type 65)Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Benoîton, New leavened bread, Bacon rolls, Leavened bread, Olive and pesto bread, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Pistachio powder or paste, Creamy risotto with diced vegetables and flax seeds, Eggs meurette, Bacon rolls, Cheese tart, ... All
FetaFeta: You can get more informations, or check-out other recipes which use it, for example: Mediterranean toast, Lumberjack turnovers, Souda salad, Spinach brik parcels, Feta and spinach brik pie, ... All
Green olivesGreen olives: You can check-out other recipes which use it, like for example: Loaf for "les filles'", Olive and pesto bread, Two-olive ciabatta, Tomato foccacia, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-07-28)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page