Greek bread with feta and olives

Name: Greek bread with feta and olives - Anca F.
Ingredients: 1 kg bread flour (type 650) 3 tablespoons olive oil 2 packets of yeast (14 g total) 2 tablespoons brown sugar 2 teaspoons salt (grated; the bread is already salty from the feta cheese) 300 g sour cream 400 ml milk 300 g feta 3 egg yolks (for the cheese mixture) 3 egg yolks for brushing a small bowl of kalamata olives (about 20 olives)

Pasta/Pizza - Greek bread with feta and olives by Anca F. - Recipia

I have made this Greek bread with feta and olives many times, especially when I have some good cheese and some Kalamata olives left forgotten in the fridge. The dough is simple, does not require much technique, and is perfect if you need a hearty bread with something extra compared to the classic version. The feta filling with egg yolks adds a creamy texture that I appreciate, and the olives retain their distinct flavor and beautiful color after baking. It can be made on a leisurely morning or a weekend afternoon. Quick Info Total time: approximately 2 hours (including rising and baking) Preparation time: 20-30 minutes (preparing ingredients, kneading, shaping) Rising time: 40 minutes first rise + 10 minutes second rise Baking time: 30 minutes Servings: 4 small loaves (or one large, according to preference) Difficulty: easy to medium (requires attention to rising and filling) Recipe type: savory bread, suitable as a snack, at the table, or for a picnic Ingredients 1 kg bread flour (type 650) 3 tablespoons olive oil 2 packets dry yeast (14 g in total) 2 tablespoons brown sugar 2 teaspoons salt 300 g sour cream 400 ml milk 300 g feta cheese 3 egg yolks (for the cheese filling) 3 egg yolks (for brushing the bread) 20 Kalamata olives (approximately, pitted) Preparation method 1. Put the flour in a large bowl. In the center, place the yeast, sprinkle the sugar over it, and the salt around the edges, not directly over the yeast. 2. Slightly warm the milk. Mix the sour cream with the warm milk so that the mixture is lukewarm, not hot (the sour cream can be cold; the important thing is that the final liquid is not too cold or too hot). 3. Pour the liquid mixture over the flour and mix with your hand until everything is incorporated. Then add the olive oil. 4. Knead for about 5-6 minutes until the dough becomes elastic and slightly sticky. Move the bowl next to a heat source (on the stove with the burner on or on a radiator). Cut the dough deeply with a knife, forming a cross. 5. Cover with a clean towel and let rise until it doubles in volume (for me, about 40 minutes). In the meantime, prepare the filling: mix the feta with the 3 egg yolks until you get a thick cream. Set the filling aside at room temperature. 6. After the dough has risen, you will already see the 4 pieces marked. Take each piece, gently fold it, and roll it to form a small loaf. 7. Place the loaves on a baking sheet lined with parchment paper. Let them rise in a warm place for another 10 minutes. 8. Score each loaf with a sharp knife along the top, almost to the bottom of the baking sheet. 9. With a spoon, place the feta filling in the center of each loaf, in the scored area. If the dough does not open enough, widen it a little with your hand. Place the pitted olives on top of the cheese (if you have olives with pits, cut them in half and remove the pits). 10. Beat the other 3 egg yolks in a bowl. Brush the edges of the bread (not the side with cheese). The yolk should not be cold; otherwise, it won't spread well. 11. Preheat the oven to 200°C. While it heats up (for me, it takes about 13 minutes), the bread can rise further. 12. Bake the loaves for 30 minutes. Remove them from the tray and let them cool well before slicing. If you break them while hot, the filling may spill out. Why I make the recipe often It has the advantage of being quick to make and does not involve complicated steps. The feta and olive filling is suitable when you want a heartier bread with a balanced salty taste. This bread keeps well for a day or two, and leftovers can also be used for sandwiches. Tips and variations Tips If the dough seems too tough, add a little more milk. The filling should be at room temperature so as not to hinder the local rising. Kalamata olives give a more intense flavor, but you can use any olives you prefer. Do not bake the bread too long; otherwise, the crust will become too hard. Substitutions Sour cream can be replaced with full-fat yogurt if you don't have sour cream. You can use salty telemea cheese instead of feta, but it won't be quite as creamy. If you don't have brown sugar, white sugar is fine. Variations You can add chopped herbs to the filling – dill or parsley work well. You can sprinkle a little sesame or poppy seeds on top for a different look. The dough can also be made without eggs, but the texture and color will be more bland. Serving ideas They can be served plain, sliced, alongside a salad. They are also good for packing as a savory snack at the office or picnic. They go well with a light vegetable soup or stew. Frequently asked questions 1. Can I make the bread with only cheese or only olives? Yes, you can omit the olives or cheese, according to preference. The texture will remain fine; only the taste differs. 2. What kind of sour cream should I use? Fermented sour cream with at least 20% fat. Do not use liquid cooking cream. 3. Can I make the dough with fresh yeast? Yes, use 25 g of fresh yeast instead of the 14 g dry, but dissolve it in a little warm milk first. 4. Can I knead in a mixer? Yes, kneading in a mixer works well; 3-4 minutes are sufficient. Follow the same steps for rising. 5. What do I do if I don't have type 650 flour? You can use regular white flour (000), but the bread will be slightly less dense. Nutritional values Approximately, a slice (about 100 g) of this bread has around 280-320 kcal, 9-10 g protein, 8-10 g fat, and 42-45 g carbohydrates. The salt is already present in the cheese and olives, so do not add additional salt unless you know you want more. These are rough estimates; the exact quantities may vary depending on the type of flour, cheese, and sour cream. Storage and reheating It keeps well at room temperature, wrapped in a towel or in a box, for 1-2 days. If you want to keep it longer, put it in the fridge, but it will dry out slightly at the edges. For reheating, a few minutes in the oven or toaster are sufficient. This bread does not freeze well; the texture becomes bland after defrosting. If you slice it, do so only when you want to consume it so it doesn't dry out too quickly.

Greek bread with feta and olives

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