Cheese Bread With Tomatoes and Olives

5 from 1 vote

Cheese Bread With Tomatoes and Olives

Soft and crusty feta cheese bread with olives, and whole roasted cherry tomatoes on top. With plenty of extra virgin olive oil and oregano. This bread bursts with Mediterranean flavors!

Prep Time30

Cook Time30

Course: Appetizer, Side Dish

Cuisine: Greek, Mediterranean

Keyword: bread, Oven baked

Servings: to 10

Calories: 385kcal

Ingredients

500 grams (4 cups + 2 tablespoons) all-purpose flour
350 ml water
1 teaspoon salt
7 grams (1 packet) dry yeast
2 teaspoons dry oregano + extra to sprinkle on top
100 grams (3.5 ounces) green olives chopped
250 grams (1 + ⅔ cup) feta cheese crumbled
50 grams (4 tablespoons) extra virgin olive oil
17-20 cherry tomatoes

Instructions

Mix dry ingredients in a bowl (flour, yeast, salt).
Add water. Make a small well in the center and gradually add the water, stirring with a wooden spoon until fully combined.
Rest. Oil your hands and smoothen the dough as much as possible (it's pretty sticky) shaping it into a ball. Oil the surface of the dough, cover the bowl with a dampened tea towel, and rest for 10 minutes.
Fold the dough a couple of times and give it a few slaps to activate the gluten. (slaps= hold the dough in your hands and then toss it with some force)
Rise. Oil the bowl and place the dough inside shaping it into a round ball. Oil the surface of the dough again, and cover it with a dampened tea towel. Let it rise and double in size at room temperature. It takes anywhere from 1-2 hours depending on the room temperature.
Preheat oven to 200°C / 390°F.
Press the dough to remove the air. Add the oregano, olives, and feta cheese and again fold the dough many times to incorporate the ingredients.
Add the olive oil to a 12-inch (31 cm) baking pan. Shape the dough into a ball and place it in the pan.
Flatten the dough with your hands to open a bit and then flip it. Continue flattening the dough until it's big enough to fit inside the pan.
Add the cherry tomatoes here and there, pressing them to sink into the dough. Sprinkle some extra dried oregano on top.
Bake for about 30 minutes until it becomes crispy and honey-golden on top.
Cool. Allow the cheese bread to cool inside the pan to be able to remove it without breaking it. It will become softer as it cools inside the pan. You can transfer to a parchment-lined sheet pan and bake for 10 minutes more to become crispy again on top.

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