If you want to make bread that is not only spectacular but tasty as can be and easy to make to boot try this one. It comes from a brilliant Turkish cooking channel called Refika’s Kitchen. She lives in Istanbul and makes food that is unintimidating and great to serve. We have modified slightly—as usual—but the result was worthy of Refika and went down a treat. Be aware it makes a large loaf so be hungry and feed the family. I should think it freezes pretty well but ours never got that far. We just tore it from itself and devoured it with some meze dips. I used butter on mine—piggy wiggy—and loved it. The way the cheese melts in it is most appealing as is the rest of the ingredients.
The bread is called Bitta with olives and halloumi. Refika’s mother is Cypriot and the recipe is part of their heritage. The pictures are our own.
WE DID NOT USE MINT, SUGAR, OR THE EGG MENTIONED IN THE VIDEO
1KG BREAD DOUGH—BUY IT (YES) FROM YOUR LOCAL SUPERMARKET
100MLS GOOD OLIVE OIL—WE USE TOKARA
1 CUP CHOPPED BLACK OLIVES—WE ONLY HAD GREEN
1 ONION FINELY CHOPPED
SMALL BUNCH SNIPPED GARLIC CHIVES
2 TSP ORIGANUM
100 GMS HALLOUMI CUBED
4 TBSPS YOGHURT
1 CUP SESAME SEEDS
OIL A LARGE BOWL AND PLACE DOUGH IN IT COVERED TO RISE
AFTER ABOUT 15 MINUTES PLACE ALL INGREDIENTS—YES ALL-EXCEPT SESAME SEEDS—ON TOP OF DOUGH AND MIX GENTLY BY HAND PULLING DOUGH OVER IT SELF. DO NOT KNEAD OR OVERWORK. THE IDEA IS A VERY ROUGH UNEVEN LOAF. (SEE PIC).
GENEROUSLY OIL SPRING FORM BAKING RING AND FILL WITH MIX.
SPRINKLE THE SESAME SEEDS ON TOP FOR ADDED CRUNCH
PLACE ASIDE TO REST UNDER A TOWEL FOR ABOUT 20 MINUTES WHILE OVEN GETS TO 200 CENTIGRADE.
PLACE TIN IN OVEN AND BAKE FOR ABOUT 4O MINUTES AFTER WHICH TEST WITH CLEAN KNIFE IN CENTRE.
IF IT NEEDS LONGER GIVE IT TEN MINUTES.
REMOVE AND ALLOW TO COOL WELL ENOUGH FOR YOU TO HANDLE.
IT REHEATS BRILLIANTLY IN THE OVEN . DO NOT USE A MICROWAVE –ENJOY.
CHECK OUT REFIKA’S RECIPE ON YOUTUBE.