Feta and Olive Loaf
Makes one 25cm round loaf
- 250g strong white flour
- 1 tsp salt
- 15g yeast
- 200ml warm water
- 75g pitted black olives, halved
- 75g feta cheese, cubed
- 2 tbsp olive oil
Measure the flour and salt into a mixing bowl. In a separate bowl, blend the yeast with a little water and add to the flour. Stir in the olives and the feta cheese (if you are mixing the dough in a food processor, add the olives and feta cheese after the dough has been made).
Mix and knead the flour, adding enough water to form a smooth stretchy dough. After kneading the dough for 5-10 minutes place it in a bowl, cover with either a damp tea-towel or oiled cling film and place on a trivet or Chef’s Pad on top of the AGA to rise until doubled in size.
Smear the sides and base of a 25cm (10 inch) round cake tin. Turn the risen dough onto a lightly floured worktop and gently knockback. Shape into a round and roll out with a rolling pin to a circle to fit the tin. Place the dough in the oiled tin and cover with either a damp tea-towel or oiled cling film and return to the top of the AGA to rise.
When risen to double its volume, press the top with the tips of your fingers, gently, to form indentations over the surface of the loaf. Pour over the olive oil.
Hang the shelf on the bottom set of runners of the roasting oven and put in the bread tin. Bake for 25–30 minutes, until golden brown and sounds hollow when tapped on the bottom.
Conventional cooking: bake at 220°C, Gas Mark 7, Fan Oven 200°C for 8–10 minutes, until risen and golden. Cool on a wire rack. Best served warm.