1,510 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Cretan Bread

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

95 K 4.1/5 (24 reviews)

4 hours 30 min. difficulté

Easy

7.30 €

8 pieces

12 Ingredients

Last modified on: October 24^th 2017

For this recipe: I want to make it (575×) I made it (489×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

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 g 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

Times for this recipe

Preparation: 40 min.

Resting: 3 hours 20 min.

Cooking: 30 min.

All in all: 4 hours 30 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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 g 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.

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.

Keeping: A few days in a cloth bag. Freezes well.

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

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	160 RDI=60 %	940 RDI=90 %	560 RDI=90 %	6,010 RDI=300 %	25,150 RDI: 300 %
Per 100 g	6 RDI=3 %	40 RDI=4 %	20 RDI=4 %	250 RDI=10 %	1,060 RDI: 10 %
Per piece	20 RDI=8 %	120 RDI=10 %	70 RDI=10 %	750 RDI=40 %	3,140 RDI: 40 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, Gluten

How much will it cost?

For 8 pieces : 7.30 €
Per piece : 0.95 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Kugelhof for Nanou

This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).
August 2^nd 2019289 K4.4 3 hours 15 min.

Ocean bread

The idea for this bread was inspired by an amusing coincidence: the proportion of salt needed for good bread is 35 g of salt per litre of water, which just happens to be the exact concentration of salt in the Atlantic Ocean. So it's possible to make bread using sea water to provide all the salt...
October 24^th 2017183 K 63.8 5 hours 7 min.

Lumberjack turnovers

These are small stuffed bread turnovers (similar to calzone), made with fougasse dough and filled with bacon, mushrooms, onions, cheese and tomato sauce. Lovely and golden-brown after baking, they are best eaten hot or while still warm.
May 10^th 2023124 K5 3 hours 45 min.

Aperitif rolls

These are small, bite-sized, soft bread rolls made with bacon bits and topped with grated cheese.
October 24^th 2017129 K4 2 hours 35 min.

Two-olive ciabatta

Enjoy the real flavour and scent of the Mediterranean in this ciabatta made with two olives (green and black).
October 24^th 2017126 K4.3 4 hours 15 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.