Chewy, crusty sourdough, studded with pieces of salty feta cheese, bitter green olives and fragrant fresh oregano.
This is the second variation of my sourdough, Ive used a slightly different recipe to the basic sourdough, as I have added olive oil and used all strong white bread flour, to give a texture that is a bit more like ciabatta.
I have flavoured the bread with chunks of feta cheese, green olives and fresh oregano, to give a Mediterranean feel.
I took this home over easter weekend and everyone enjoyed it, delicious dipped in olive oil and balsamic vinegar, or as a side to a main meal. So definitely a successful recipe, and it tasted very different to the original sourdough!
Variations: You could swap the olives for sun-dried tomatoes and the feta for any other hard cheese of your choice.
Ingredients: Makes Two Loaves
- 500g Sourdough Ferment
- 650g Self Raising Flour
- 300ml Water
- 20g Salt
- 50ml Olive Oil
- 4 tbsp Chopped Green Olives
- 1 Bunch of Oregano
- 200g Feta Cheese
Combine the ferment, flour salt and water in a large bowl and mix to a rough dough.
Knead for 10 minutes, until smooth and elastic. Return to the bowl and leave to prove for 4 hours.
Roll out the dough and press in the olives certainly and oregano, fold into a ball and knead until evenly distributed.
Split into two and form each half into a ball, return to bowls coated with semolina, leave to rest for 12-16 hours.
Preheat the oven to 200°C and grease two baking trays.
Turned out onto greased baking trays, and bake in the preheated oven for 40-50 minutes, until evenly browned, and sound hollow when tapped underneath.
Leave to cool, and serve in thick slices.