Cheese & Olive breads

by Daniela

Processed with Moldiv

This post is all about the recipe, but of course as always I am showing some pictures as well.
Actually it is about time now for me to publish this recipe as I have it on a piece of paper since July. And I don’t want to lose it because these breads became really nice and tasty.
This is not really my own recipe, but it is not someone else’s either. In reality I searched a lot in Internet before preparing these breads and finally I made a combination between 2-3 methods + my own views. But I have to admit that I took note only of the ingredients and not of the exact preparation method, so now I am not completely sure that I still remember it correctly…
So if any experienced bread-maker reads this publication and finds something inconvenient or imperfect in the preparation method, please let me know and I will make a correction.

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2 cups flour
1 pack dry yeast (4 g)
¾ cup worm milk
1 egg
3 tbs olive oil
1 tbs sugar
1 teaspoon salt
100 g green olives cut in small pieces
150 g feta or other similar cheese
Optional: rosemary
Some melted butter (to grease the bread before baking)

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In a big bowl pour the milk and add yeast, sugar and olive oil. Stir well until the yeast is dissolved. Cover the bowl with a tea towel and let sit for 15 minutes.
Add the egg and the salt and whisk. Gradually add the flour. The resulting dough should be soft and elastic. Cover it well with a tea towel and let it stay in a worm room for about an hour in order to increase its volume.
Break the cheese in very small pieces with a fork and add it to the dough together with the olives (and the rosemary, if you like this herb). Knead the dough shortly until it absorbs the last ingredients and then divide it in around 8 small balls. Grease each ball with melted butter and put it on a pan covered with baking paper. The breads will increase again their dimensions so leave them at around 5-6 cm distance in the pan.
Let the breads stay for one more hour, covered well with towels.
Preheat oven to 200°C and bake for around ½ hour or until golden.
It is nice to eat these breads just like this, but I also made pretty nice sandwiches (as shown in some of the pictures) just by adding thin slices of avocado and tomato.

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