Tear and share feta and herb bread
- August 2018
- Serves 6-8
- Hands-on time 30 min, Oven time 40-50 min, plus rising and proving
A gorgeous cheesy bread, flecked with feta and fresh herbs, is something great to share with friends for an alfresco feast in the garden.
- 10.8g (3.7g saturated)
- 49.1g (1.3g sugars)
- 500g strong white bread flour, plus extra for dusting
- 7g sachet fast-action dried yeast
- 2 tsp sea salt, plus extra to top
- 1 tsp caster sugar
- 4 tbsp extra-virgin olive oil
- 275-300ml warm water
- 100g feta, crumbled
- 30g parmesan, grated
- Large handful fresh flatleaf parsley, finely chopped
- Handful fresh chives, finely chopped
- 1 egg, lightly beaten
You’ll also need…
- Large baking sheet lined with non-stick baking paper
- Put the flour in a large mixing bowl and stir in the dried yeast, salt and sugar. Make a well in the middle and gradually work in 3 tbsp of the oil and enough of the warm water to form a soft dough. Tip the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Transfer to an oiled bowl, cover with a clean tea towel and leave to rise in a draught-free place for an hour or until doubled in size.
- Meanwhile, mix the feta, parmesan and herbs in a bowl with the rest of the oil, then cover and chill.
- Gently knead the dough once or twice (this is called knocking back) and roll out on a lightly floured surface to make a 25cm x 35cm rectangle. Sprinkle evenly with the cheese and herb mixture.
- Roll the dough up from one long side to make a log shape. Cut into
7 thick slices, each around 5cm wide. Arrange 6 slices, cut-side up, in a circle on the prepared baking sheet, roughly 3cm apart, then put the last one in the middle and cover loosely with cling film. Leave to rise (prove), loosely covered with cling film, for 30-40 minutes.
- Heat the oven to 180°C/160°C fan/ gas 4. Brush the top with the beaten egg. Bake for 40-50 minutes until risen, golden and cooked through. Cover the top with foil if it starts to brown too quickly. When ready, transfer the tin to a wire rack for 5 minutes to cool. Remove the loaf from the tin and wrap the bread in a clean tea towel as it cools (see tips).
Wrapping the bread in a clean tea towel to cool (step 5) softens the crust, making it easier to pull apart.
This wonderful bread will keep for a day in an airtight container or will freeze, well-wrapped, for up to 1 month. Defrost at room temperature.
You can swap parsley and chives for woody herbs such as rosemary and thyme.
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