Olive and Feta Sourdough Loaf

Chewy, crusty sourdough, studded with pieces of salty feta cheese, bitter green olives and fragrant fresh oregano.

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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!

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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

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To Make:

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.

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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 200ยฐC 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.

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