Most of you have the ingredients for our Feta Olive Root Bread at home and the recipe can also be easily adapted. Olives and feta can be replaced with dried tomatoes or herbs, for example. Or you stay very puristic and bake the bread without filling.
Ingredients (for 2 loaves of bread)
- 500 g flour (type 700)
- 1 tsp sugar
- 1 tsp salt
- 1 pack dry yeast
- 250ml lukewarm water
- 30ml olive oil
- 50g feta
- 50g of olives
- mediterranean herbs
Mix the flour with sugar, salt and yeast. Add water and oil and knead into a smooth dough. Then knead the feta and olives into the dough and let it rest, covered, for about an hour.
Preheat the oven to 230 degrees and place an ovenproof bowl* in the oven. When the dough has risen well, divide in half. Flour the work surface well. Form the mixture into two loaves and carefully twist in, avoid kneading the dough. Let the loaves rest for a few more minutes and then bake for 15 to 20 minutes.
* You can use our cereal bowls for this, because our ceramics are ovenproof up to 230 degrees. Just be careful not to shock them with ice-cold water afterwards. Strong temperature fluctuations can damage the ceramic.
Enjoy your meal, Mahlzeit & Bom apetite!