Loaded olive and halloumi bread
Dimitra's Dishes · ♥ 1.3K likes · 27K views · 11 min video
Timestamp
Ingredients
Method
Techniques
- 1½ cup lukewarm water
- 1½ tsp active dry yeast
- 2 tsp granulated sugar
Put lukewarm water in the bowl of a stand mixer, add the yeast and sugar and mix.
Checking the yeast is active
Let the yeast proof seven or eight minutes until a puffy cloud forms on top; if it does not, the yeast is dead and the bread will not rise.
- ¼ cup olive oil
- 4 cup all-purpose flour
- 1 tsp salt
Add olive oil to the liquid, then the flour and salt.
- oil
- 6 whole scallions
Oil a bowl, turn the dough in it, cover with plastic wrap and rise until doubled or tripled.
- ½ whole onion
- 2–3 tbsp olive oil
- salt
Cook half an onion in two to three tablespoons of olive oil with a little salt until soft and golden.
- 170 g Kalamata olives
Thinly slice the scallions all the way down to the tip and wash them in a bowl of water so the grit sinks.
- 200 g halloumi cheese
- 200 g feta cheese
- shredded mozzarella cheese
Dice the halloumi; crumble the feta.
- dried oregano
Combine the dough, olives, all three cheeses, the cooked onions with their oil and the dried oregano in a big bowl.
- semolina flour
Sprinkle a layer of semolina flour on the pan and set the loaf in the centre, keeping any escaped filling on top.
Cover with plastic wrap and rise in the warmest part of the house 35 to 40 minutes, until it puffs a little.
- water
Preheat the oven to 475F. Brush the top of the dough with water right before it goes in.
Bake on the centre rack 35 to 40 minutes until golden all around; hers took 40 and can go to 45.
Rest to room temperature, 20 to 30 minutes, before cutting, or the steam escapes and it tastes doughy.