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.
31,2234.3/5 for 19 ratings
Grade this recipe:

Last modified on: October 24th 2017

For 8 pieces, you will need:

Change those ingredients for: 4 pieces 8 pieces 16 pieces 24 pieces

How long does it take?

Time required for this recipe:
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

Whole recipe
Energetic valueProteins CarbohydratesFats
5,558 Kcal or 23,270 Kj140 gr818 gr191 gr
278 %54 %77 %29 %
Per 100 g
Energetic valueProteins CarbohydratesFats
224 Kcal or 938 Kj6 gr33 gr8 gr
11 %2 %3 %1 %
Per piece
Energetic valueProteins CarbohydratesFats
695 Kcal or 2,910 Kj18 gr102 gr24 gr
35 %7 %10 %4 %
% 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

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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: Jura bread, French baguettes, Seeded loaf, Leavened bread, New leavened bread, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Gingerbread, Special small breads, Turnip top soup, Vegetable stock, Morel risotto with Vin Jaune and Mont d'Or, ... All
OnionOnion: You can get more informations, or check-out other recipes which use it, for example: Fillet of pollack cooked in two stages, Melt-in-the mouth meat and vegetables in a sealed casserole, Pâté de campagne, Pissaladière with puff pastry, Vegetable rosette tart, ... All
FetaFeta: You can get more informations, or check-out other recipes which use it, for example: Mediterranean toast, Moussaka, Feta in olive oil with herbs, Feta and spinach brik pie, Canapés of red mullet with poppy seeds, ... All

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