4 – 5 beets 340ml water and beetroot-water, lukewarm 10g dry yeast 10ml sugar 10ml salt 20ml olive oil 500g cake flour 100g feta cheese, crumbed rosemary sprigs extra olive oil to drizzle
Peel the beetroot and cut it into chunks. Cover with water and cook until a sharp knife easily pierces the beet chunks. Remove the beetroot from the cooking liquid, but reserve the liquid. Mash enough of the soft beetroot so that you have 45ml of pulp. (Keep the rest of the cooked beetroot in the refrigerator and add it to a salad). Measure 340ml of the beetroot water in a jug. If you don’t have enough, fill it to measurement with tap water. Warm the water so that it is lukewarm. Add the yeast, sugar and olive oil to the water and stir to dissolve. Set aside. Add the flour and salt to the bowl of a stand mixer fitted with the dough hook and mix on low speed. Add the yeast mixture and the 45ml beetroot pulp and turn the mixer to medium speed. Knead for about 4 minutes. Transfer the dough to an oiled bowl and cover with a clean tea towel. Set aside to rise for 1 -2 hours.
Preheat your oven to 180℃ and spray a 38cm X 25cm baking tray with non-stick spray. Transfer the dough to the baking tray and gently start spreading it by pushing down on it with the tips of your fingers. Keep pushing and prodding the dough until it fills the entire tray. Break the feta and spread over the dough. Add a few sprigs of rosemary and then drizzle a generous amount of olive oil over the dough. Lightly cover the bread with a plastic bag and allow to rise for about 20 minutes.
250ml wholewheat flour 250ml cake flour 125ml sugar 7,5ml baking powder 2,5ml bicarbonate of soda 2,5ml salt 15ml each of sesame, poppy and sunflower seeds 250ml greek yoghurt 1 egg 62ml vegetable oil
Preheat your oven to 180℃ and grease a standard 23cm X 13cm loaf pan. Add the wholewheat flour, cake flour, sugar, baking powder, bicarbonate of soda, salt and seeds to a mixing bowl and mix through with a whisk. Add the yoghurt, egg and vegetable oil to a wide-mouthed jug and whisk together. Pour the liquid ingredients in to the dry ingredients and stir through with a spatula until all the flour has been incorporated and you are left with a shaggy, wet batter. Scrape the batter into the prepared loaf pan and pat it down into the corners. Bake the loaf for 50 minutes or until a toothpick inserted into the centre of the loaf, comes out clean. Take the bread from the oven and cool in the pan for 15 minutes before turning it out. Allow to cool completely before slicing.
Add the 80g flour, yeast, sugar and water to the bowl of a stand mixer. Whisk the ingredients by hand until you have a smooth mixture. Cover the bowl with plastic wrap and a clean tea towel. Stand the bowl in a warm place for 30 minutes or until the mixture is foamy.
Add the 160g flour, oil and salt to the foamy-mixture. Fit the mixer with the dough hook and turn it on to a low speed. Mix for 2 minutes. Increase the speed to medium and knead the dough until smooth and elastic (about 8 minutes). Cover the mixing bowl with a tea towel and allow to proof for 30 minutes.
Preheat your oven to 190℃ and line a baking sheet with baking paper. Dust a work surface with flour and take the dough from the mixing bowl. Knead it by hand for one minute. Portion the dough by cutting it into equal sized pieces. About 16 portions would do but it depends on the length of breadstick you want. (Long is better as you may always cut them in half before baking). Roll each piece of dough into a log. To make twists: cut the log lengthwise into two and twist the one around the other. To make braids: cut the log into three, keep the top end together, and braid as you would hair. Place the breadsticks onto the prepared tray, brush with egg white and sprinkle with herbs and/or grated parmesan. Bake the bread for 15 minutes. Remove from the oven and cool completely on a cooling rack. Serve with soup, hummus, a dip or as a canapé.
This bread involves absolutely no kneading or fussing and I guarantee you that it will be one of THE best olive breads you have ever tasted.
360g bread flour 1,2ml instant yeast 10ml salt 310ml tepid water 250ml olives, stoned and sliced in half
Add the flour, yeast and salt to a large mixing bowl. Pour the water into the bowl and mix. Add the olives to the dough mixture and make sure they are evenly distribute – squish them with your hands. Cover the bowl with a tea towel and leave at room temperature to rest for about 18 hours.
Flour a working surface and scrape the dough onto it. Form the dough into a ball shape and place it onto a square of baking paper. Cover with a tea towel and allow to rest for another hour.
Preheat your oven as well as a dutch oven to 230℃. (A dutch oven is simply a cast iron pot with a tight-fitting lid) Once the oven temperature is reached, remove the dutch oven and lift the bread in the paper, into the dutch oven. Replace the lid of the dutch oven and immediately place the bread into the oven. Bake for 30 minutes, remove the lid of the dutch oven and bake for another 25 minutes. Take the bread from the oven an cool for about ten minutes before removing it from the dutch oven. Cool the bread completely before slicing.
Sprinkle the yeast onto the water and give it a good stir. Add the flour, salt, beetroot and oil to the bowl of a stand mixer fitted with the dough hook and mix on low speed for one minute. Add the yeast mixture and mix/knead for another 3 minutes. At this stage you want a dough that comes loose from the sides of the bowl. If the dough is too soft to come together in a ball, add a handful of flour and allow your machine to incorporate it. Keep adding small amounts of bread flour until the dough just comes together in a kneadable dough. Add a few drops of vegetable oil to a clean mixing bowl and cover the sides and bottom with a thin layer. Now add the dough to the bowl, cover with plastic wrap/a bag and put aside to rest for an hour. Preheat your oven to 210℃. Take the dough from the bowl, gently knock it back and shape it into a round. Place on a baking sheet lined with baking paper. Cover the bread with a clean tea towel and rest for another 20 minutes. Bake the bread for 30 minutes. Cool completely before cutting.
If you would like to “decorate” your bread as in the image below, follow the following guidelines: Once you have knocked back the dough, cut about a third of the dough from the rest. Shape the larger quantity dough into a ball and place it in a small, deep cake tin. Brush the surface with a small amount of water. Roll the rest of the dough to a 1cm thickness and cut into strips about three centimetres wide. Roll each strip into a coil and place onto the dough ball. Stand for 20 minutes before baking.