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Name: Cretan Bread
Prep time: 3 h 58 min
Cook time: 28 min
Total time: 4 h 26 min
Yield: 8 pieces
Cuisine: french
Ingredients: 150 g green olives; 150 g onion; 2 tablespoons olive oil; 150 g feta; 150 g Preserved tomatoes; 1 kg plain white flour (French Type 65); 650 ml water; 18 g fine (or table) salt; 15 g yeast; 100 g leaven; 50 g olive oil; 1 tablespoon dry oregano

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Cretan Bread

This Cretan (or Cretan-style) bread has a soft dough, enriched with olive oil, preserved tomatoes, green olives and cooked onions.

20,304 4.3/5

Last modified on: October 24^th 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

Change for: 4 pieces 8 pieces 16 pieces 24 pieces

Measures: Metric USA British Metric weight Metric volumes

How long does it take?

Preparation	Resting	Cooking	Start to finish
38 min.	3 hours 20 min.	28 min.	4 hours 26 min.

Preservation: 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?
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Step by step recipe

1	Prepare the filling Roughly chop 150 g green olives.	3 min.
2	Prepare 150 g onion and slice into thin rings.	5 min.
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.	3 min.
4	Add the onions, 150 g feta and 150 g Preserved tomatoes to the olives...	1 min.
5	...then mix all this together.	1 min.
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	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.	5 min.
8	Knead on slow speed for 16 minutes. Note: For the best way to knead, see: A few tips for effective kneading at home.	16 min.
9	Towards the end of kneading, add 50 g olive oil in a thin stream.	1 min.
10	Tip: you can use the oil from the preserved (or sun-dried) tomatoes as the olive oil.
11	Finish by adding 1 tablespoon dry oregano.	1 min.
12	Add the filling mixture...	1 min.
13	...and knead just enough to mix this in.	2 min.
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.	2 hours
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).	20 min.
16	After this, reshape the balls and put into "bannetons" (baskets). Leave to rise, covered with plastic as before, for 1 hour.	1 hour
17	Preheat the oven to 480°F (250°C). Just before putting in the oven, slash the top of the bread.	2 min.
18	Bake for about 25 minutes.	25 min.

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

Whole recipe
Calories	Proteins	Carbohydrates	Fats
6020	143 gr	823 gr	239 gr
301 %	55 %	78 %	36 %

Per 100 g
Calories	Proteins	Carbohydrates	Fats
243	6 gr	33 gr	10 gr
12 %	2 %	3 %	1 %

Per piece
Calories	Proteins	Carbohydrates	Fats
752	17 gr	102 gr	29 gr
38 %	7 %	10 %	5 %

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

How much will it cost?

For 8 pieces : 7.34 €
Per piece : 0.92 €

Note : These prices are only approximate.

Change currency:

Source: Home made but dedicated to Arnaud the french-cretan guy

More recipes?

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: Bacon rolls, Classic French white bread, Olive and pesto bread, French baguettes, Mustard baps, ... [All]
	Water: You can get more informations, or check-out other recipes which use it, for example: Benoîton, Classic French white bread, Chocolate Chantilly , Turban of sole with langoustines, Eggs meurette, ... [All]
	Feta: You can get more informations, or check-out other recipes which use it, for example: Moussaka, Vegetable rosette tart, Tomato and courgette tart, Lumberjack turnovers, Feta in olive oil with herbs, ... [All]
	Green olives: You can check-out other recipes which use it, like for example: Olive and pesto bread, Tomato foccacia, Loaf for "les filles'", Two-olive ciabatta, ... [All]

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