This bread was amazing! what more can I say? The secret ingredient is the Feta cheese. Please do not omit it. I added 200g (7oz), Feta cheese. Next time I shall add 250g (9oz). Thanks so much to the Flavours of the world. The video is attached at the end of the page.
Sift or whisk the flour, yeast, salt and dried rosemary into a bowl. Stir in the feta cheese and make a well in the centre.
Add all the olive oil and about 1¼ cups of the water into the well and mix with a metal spoon and then by hand until it forms a soft sticky dough. (The dough should be soft and sticky so you may need to add 1-3 tablespoons more water). Leave the dough in the same bowl in a warm place for about 1½ hours or until doubled in size.
Turn the dough onto the counter and shape into a ball as shown in the video
and place on the prepared baking sheet. Sprinkle over some flour and cover with a towel or plastic bag and let rise 45-60 minutes or until doubled in size. Using a scissor cut a cross in the centre and bake 30-35 minutes or until golden and cooked through. Transfer onto a cooling rack.
Please watch the video before making the bread!
No-Knead Feta Cheese Bread
Preparation time: 10 minutes; Resting time: 2½ hours; Makes: 1 9-Inch round bread
Ingredients
- 500g (1.1 Ib, 4 cups) all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1 teaspoon dried rosemary (optional)
- 250g (9oz ) crumbled feta cheese
- 60ml (¼ cup) olive oil
- 1 1/2 cups warm water (1 used about 1¼ cups water)
Instructions
- Preheat the oven to 400ºF (200ºC) ten minutes before using. Sift or whisk the flour, yeast, salt and dried rosemary into a bowl. Stir in the feta cheese and make a well in the centre.
- Add all the olive oil and about 1¼ cups of the water into the well and mix with a metal spoon and then by hand until it forms a soft sticky dough. (The dough should be soft and sticky so you may need to add 1-3 tablespoons more water). Leave the dough in the same bowl in a warm place for about 1½ hours or until doubled in size.
- Turn the dough onto the counter and shape into a ball as shown in the video then place on the prepared baking sheet. Sprinkle over some flour and cover with a towel or plastic bag and let rise 45-60 minutes or until doubled in size. Using a scissor cut a cross in the centre and bake 30-35 minutes or until golden and cooked through. Transfer onto a cooling rack.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.
Points to Note
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the bread at 400ºF (200ºC) for 35 minutes.
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