FETA, OLIVE & SUNDRIED TOMATO BREAD
This bread came about by total chance. I had a slight plan in my head, but decided to wing the rest of it. Of course the base flour to water ratio remains the same, but the addition of the filings were completely random & chosen by impulse.
However this isn't the sort of bread you'd make a bacon sandwich with, its more of a dipping bread or to have with cheeses, cold meat and pate.
- 300g Strong White Flour
- 200g Strong Wholemeal Flour
- 350g Water
- 10g Salt
- 7g Sachet Of Fast Action Yeast
- 75g Pitted Green Olives (Roughly Chopped)
- 75g Sun-dried Tomatoes (Drained & Roughly Chopped)
- 150g Feta Cheese (Crumbled)
- Combine the flours, yeast, water and a pinch of salt. Combine into a rough dough then knead for 15-20 minutes to form a smooth elastic dough.
- Shape roughly into a round ball and place in a bowl. Cover with cling film and leave to prove for 1 hour.
- Once the dough has doubled in size, knock back the dough, then add the cheese, olives and tomatoes. Knead well until they are all evenly dispersed. (The fillings may make the dough very wet, in this case add some more flour until it returns back to a smooth dough. Shape into a boule as per the images, place into a proving basket and cover with a tea towel and leave to prove for a second time for an additional hour.
- 20 minutes before you're ready to bake preheat the oven to 180°C/gas mark 4.
- Place the bread in the oven and cook for 20-25 minutes until the bread has risen and cooked through.