Cretan Bread

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: 2,380 grams

Change these quantities to make:

4 pieces 8 pieces 16 pieces 24 pieces

Change measures:

Metric

Metric weight Metric volumes

Step by step recipe

Stage 1 - 3 min.

Prepare the filling

Roughly chop 150 g green olives.

Stage 2 - 5 min.

Prepare 150 g onion and slice into thin rings.

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.

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.

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.

Stage 8 - 20 min.

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.

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.

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.

Stage 17 - 2 min.

Preheat the oven to 480°F (250°C).

Just before putting in the oven, slash the top of the bread.

Stage 18 - 25 min.

Bake for about 25 minutes.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	160 RDI=50 %	940 RDI=70 %	560 RDI=60 %	6,010 RDI=220 %	25,150 RDI: 220 %
Per 100 g	6 RDI=2 %	40 RDI=3 %	20 RDI=3 %	250 RDI=9 %	1,060 RDI: 9 %
Per piece	20 RDI=6 %	120 RDI=8 %	70 RDI=8 %	750 RDI=30 %	3,140 RDI: 30 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,700 k-calories (or 11,300 k-joules) per day for a man Change to a woman

Possible allergens in this recipe: milk, Gluten

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