Feta & Olive Stuffed Bread

How to make Feta and Olive Stuffed Bread.

Ingredients: Makes 2 loaves

For the bread:

  • 1400 g pastry flour
  • 1 cube of yeast
  • ½ litre lukewarm water
  • 4 tsps sugar
  • 4 tsps salt
  • 2 tbsp milk (for brushing)
  • pastry flour (for dusting)
  • butter (for the baking sheet)

For the filling:

  • 250 g feta
  • 150 g pimiento stuffed olives


  1. Crumble the yeast, mix with the sugar and half the water and let it rest, covered, at room temperature for 15 minutes.
  2. In a bowl, mix the flour, dissolved yeast, salt and the remaining water.
  3. Knead vigorously, cover and let rise for 2 hours.
  4. Grease a baking sheet with butter and knead the dough again.
  5. Coarsely dice the feta.
  6. Finely chop the olives and mix with the feta.
  7. Roll out the dough on a floured surface.
  8. Spread the filling on top and roll up.
  9. Pinch the edge tightly and put the olive roll on the baking sheet.
  10. Cover and let rise for another 45 minutes.
  11. Pre-heat the oven to 220°C (approximately 425°F) and place a bowl with cold water on the bottom of the oven.
  12. Brush the loaf with milk and sprinkle with a little flour.
  13. Bake the bread for about 40 minutes.
  14. After 10 minutes, take the water bowl from the oven and turn the temperature down to 200°C (approximately 400°F).
  15. Cool the bread on a wire rack and cut.
  16. Serve and enjoy!
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