Olive and Feta Sourdough Loaf

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


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.



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.


Gözleme – Turkish Flatbreads stuffed with Spinach and Feta

Crispy, chewy flat beads, stuffed with a creamy filling of spinach, ricotta and feta cheese.


Variations: These flatbreads could be filled with anything, mozzarella and tomato would work well, or goats cheese and caramelised onions!

I have eaten Gözleme a few times on family holidays in Turkey, and whilst on a short break in Berlin, but had never made them myself, until recently. I found a few different recipes on Pinterest, and realised that they are actually really simple to make, as long as you are reasonably comfortable making your own bread!

The recipes I saw on Pinterest inspired this post, but I have used by own flatbread recipe and I have changed the filling to include Ricotta as well as Feta, because I think it makes them a bit more indulgent.

I have made these a few times now for friends and family and they have always gone down a storm! I would definitely recommend them as an easy way to feed a large group of people, as they are just as easy to make for 2 as they are for 8, and they look really impressive. As well as all that, they taste great and are probably something people wont have tried before!


Ingredients: Makes four Gözlemes – Serves 4-6


For the Dough:

  • 550g Strong White Bread Flour
  • 10g Yeast
  • 10g Salt
  • 25g Olive oil
  • 350g Warm Water

For the Filling:

  • 1 Bag of Baby Spinach
  • 150g Ricotta Cheese
  • 150g Feta Cheese
  • 1 Onion
  • 100g Chorizo or Bacon (optional)


To Make:

The Dough:

Combine all ingredients for the dough in a large bowl and mix until it forms a rough ball of dough.


Turn out onto a clean surface and knead for 5-10 minutes until it forms a smooth elastic ball.

Test that the dough is ready by pressing a finger into the surface; the dough should spring back if the gluten has been worked enough.

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Form the dough into a tight ball and return to the mixing bowl, cover and leave to prove for 1-2 hours.


Turn the rested dough out onto the surface and knock it back.

Divide the dough into 100g pieces and form into tight balls (2 balls = 1 Gözleme), leave to rest for around 30 minutes to1 hour.


The Filling:

Blanch the spinach and put into a bowl with the ricotta cheese.

Fry the onion (and chorizo/bacon if using) on a low heat for about 10 minutes until cooked through and a little caramelised. Add to the spinach and ricotta cheese.

Crumble over the feta cheese and mix. Taste the filling to see if it needs any additional seasoning.


Roll out 2 balls of dough on a flowered surface, then stretch them by hand to create two thin circular disks

Put a pan on a low heat and add a little oil. Place 1 of the rolled out pieces of dough in the bottom of the pan.

Spoon around 3-4 tbsp of the filling onto the dough and spread around the middle.

Place the second dough disk on the top, and press the dough together round the edges to seal in the filling.


Turn up the heat and fry for 3-4 minutes either side, or until the dough is cooked through and has coloured slightly.

Turn out onto a board, leave to cool for a few minutes before serving.

If you are making lots of Gözleme, you can transfer them to a low oven to keep them warm whilst you make the rest.

Serve in slices with some chilli sauce, delicious!