Serves 8
180 min
Olive, Rosemary, and Feta Bread Loaf
Recipe GLPR0b05e63a9d0ac6
A rustic Greek-inspired bread loaf enriched with briny kalamata olives, crumbly feta cheese, and aromatic rosemary. This crusty-exterior, tender-crumb bread pairs beautifully with olive oil for dipping or alongside Mediterranean dishes. The combination of feta brine and water creates a flavorful dough base.
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Ingredients
½ cup Feta brine at room temperature
½ cup Lukewarm water
2½ teaspoons Instant yeast
1 tablespoon Sugar
½ teaspoon Dried rosemary, chopped
2½ cups Bread flour, divided
½ teaspoon Salt
2 tablespoons Olive oil
¼ cup Crumbled feta cheese
½ cup Pitted kalamata olives, roughly chopped
Additional bread flour, as needed
Directions
In a large mixing bowl, combine the feta brine and lukewarm water. Sprinkle the instant yeast and sugar over the liquid, then let it sit for 5 minutes until foamy to activate the yeast.
Add 1 1/2 cups of the bread flour to the yeast mixture along with the salt and dried rosemary. Mix until a shaggy dough begins to form.
Stir in the olive oil until fully incorporated. Gradually add the remaining 1 cup of bread flour, stirring until a stiff dough comes together.
Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes, adding a pinch more flour if the dough is sticky, until smooth and elastic. Incorporate the chopped olives and crumbled feta cheese during the final minutes of kneading, distributing them evenly throughout.
Shape the dough into a round ball and place it in a lightly oiled bowl, turning to coat all sides. Cover with a damp towel and let it rise in a warm place for 1 to 1.5 hours, until roughly doubled in size.
Preheat your oven to 450°F (232°C). If using a baking stone or Dutch oven, place it in the oven now to heat.
Turn the risen dough onto a floured surface and gently shape it into a round or oval loaf. Score the top with shallow cuts using a sharp knife.
Transfer the loaf to the preheated baking stone or Dutch oven (or place on a baking sheet). Bake for 30 to 35 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and transfer to a wire rack to cool for at least 15 minutes before slicing and serving.
