Greek Feta and Olive Bread (Horiatiko Psomi)

Instructions

1. 1In a large bowl, combine the 1 1/2 cups of warm water and the 2 1/4 teaspoons of dry active yeast. Stir gently and let it sit for 5 minutes, until it looks foamy.
2. 2Add the 1/4 cup of olive oil, 1 teaspoon of salt, and 4 cups of all-purpose flour to the yeast mixture. Stir with a spoon or your hands until a shaggy dough forms.
3. 3Turn the dough out onto a clean surface that has been lightly dusted with flour. Knead the dough for 8 to 10 minutes, until it feels smooth and elastic. In the last minute of kneading, gently mix in the 1 cup of crumbled feta cheese and the 1/2 cup of chopped Kalamata olives.
4. 4Lightly grease a clean bowl with a little olive oil. Place the dough in the bowl, turning it over once to coat the entire surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rest in a warm place for 1 to 1.5 hours, or until it has doubled in size.
5. 5Preheat your oven to 190°C.
6. 6Gently punch down the risen dough to release the air. Shape the dough into a round loaf on a clean surface.
7. 7Place the shaped loaf on a baking sheet lined with parchment paper. Bake for 30 to 35 minutes, or until the crust is golden brown and the internal temperature of the bread reaches 93°C when tested with a thermometer.
8. 8Remove the bread from the oven and let it cool on a wire rack for at least 10 minutes before slicing and serving.

Related Guides