Olive, Feta and Tomato Bread

Olive, Feta and Tomato Bread


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About this recipe: This bread brings the flavours of the Mediterranean into your kitchen. Bread dough is enriched with olive oil, oregano and olives, then sprinkled with feta cheese and tomato, before being baked.


Makes: 2 loaves

  • 250ml warm water
  • 250g white flour
  • 1 teaspoon dried active yeast
  • 2 tablespoons olive oil
  • 1 teaspoon oregano
  • 10 green or black olives, pitted
  • 100g feta cheese, crumbled
  • 1 small tomato, finely chopped
  • 1 pinch salt
  • pepper to taste

Prep:20min  ›  Cook:40min  ›  Extra time:1hr proofing  ›  Ready in:2hr 

  1. In large bowl, dissolve yeast with warm water. Add olive oil, oregano and olives. Gradually add salt and enough flour to form a smooth dough. Cover with a tea towel and let rise in warm place until double in volume.
  2. Punch dough down and divide into two. Shape each piece into a loaf and sprinkle with feta and chopped tomato. Bake at 180 C / Gas 4 for 40 minutes.

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