An easy loaf which can be served for breakfast or as a snack. You can use a mixture of pitted and roughly chopped olives and halloumi , or just olives if you prefer. The recipe is from Turkish Cypriot chef Selin Kiazim who runs Oklava restaurant in London. I found it in the Hospitality Action Book ” Chefs at Home”
Ingredients
- 500 g of plain flour
- 7 g of fast-action dried yeast
- 1/2 tsp Fine salt
- 1/2 tsp caster sugar
- 125 ml of extra virgin olive oil
- 1/2 onion finely chopped
- 450 g of halloumi (2 blocks), cut into 1cm cubes
- 1 tbsp of dried mint
Servings:
Instructions
- In a large bowl mix tgether the flour, yeast, salt and sugar. Add 400 ml water and half the olive oil to form a thick batter. Add the onion, halloumi and dried mint and mix well.
- Use the remaining olive oil to heavily grease a 900g loaf tin. Place the mixture into the tin and spread evenly. Cover with a damp cloth and leave to rise in a warm place for about 2-3 hours until doubled in size.
- Preheat the oven to 210 C, 190 Fan, Gas 6-7. Place the risen loaf in the oven for 35 minutes or until golden brown with a lovely crust. A skewer inserted in the centre should come out clean. Leave to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely before cutting.
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