Wood-fired Bread (plain and stuffed)

Ingredients

• 500 g Wheat flour (type 00) (Sift before use)
• 300 ml Warm water (Temperature 30‑35°C)
• 5 g Dry baker's yeast (About 1½ teaspoons)
• 10 g Salt (About 1 tsp)
• 15 ml Olive oil (Optional, for more softness)
• 100 g Pitted olives (Chopped)
• 100 g Feta cheese (Crumpled)
• 5 g Herbes de Provence (About 1 tsp)

Instructions

1. Preheat the wood oven

   Light the fire in the wood oven, let the embers build up and allow the oven to reach about 250 °C. Maintain the temperature throughout baking.

   Time: PT30M

   Temperature: 250°C

2. Mix flour and salt

   In the large bowl, sift the flour and add the salt. Mix with the wooden spoon.

   Time: PT5M

3. Dissolve the yeast

   In a small container, combine the dry yeast with the warm water and let rest for 2 minutes.

   Time: PT5M

4. Incorporate the liquid into the flour

   Pour the water‑yeast mixture over the flour, add the olive oil, then mix until a homogeneous dough forms.

   Time: PT5M

5. Knead the dough

   On a lightly floured surface, knead the dough for 10 minutes until it becomes smooth and elastic.

   Time: PT10M

6. First rise

   Shape a ball, place it in the bowl, cover with plastic wrap or a cloth and let rise for 1 h 30 at 25 °C.

   Time: PT1H30M

   Temperature: 25°C

7. Divide the dough

   After the rise, deflate the dough and divide it into two equal balls. Let rest for 10 minutes under a cloth.

   Time: PT10M

8. Prepare the stuffed bread

   Flatten one ball, place the olive, feta and herb mixture in the center, fold the dough and shape a round or oval loaf.

   Time: PT15M

9. Shape the plain bread

   Shape the second ball into a round or oval loaf without filling.

   Time: PT5M

10. Baking in the wood oven

    Slide the loaves onto the peel, bake. Cook for 30 minutes, turning the loaves halfway through for even coloration.

    Time: PT45M

    Temperature: 250°C

11. Cool

    Remove the loaves from the oven, place them on the cooling rack and let rest for 20 minutes before slicing.

    Time: PT20M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

45 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of Wheat flour (type 00): All-purpose flour, Whole wheat flour
• Instead of Dry baker's yeast: Fresh yeast (15 g), Natural sourdough starter
• Instead of Olive oil: Sunflower oil, Melted butter
• Instead of Pitted olives: Black olives, Green olives
• Instead of Feta cheese: Goat cheese, Cottage cheese
• Instead of Herbes de Provence: Dried oregano, Thyme

Equipment Needed

• Large mixing bowl
• Wooden spoon
• Kitchen scale
• Plastic wrap or clean cloth
• Wood oven
• Bread peel
• Cooling rack

Critical Steps — Do Not Skip

• Reach and maintain 250 °C in the wood oven.
• Allow the dough to rise until it doubles in volume.
• Seal the filling properly to prevent leaks during baking.

Chef Tips from the Video

• Add a small steam tray (metal strip) in the oven to create steam during the first 10 minutes, this will make the crust crispier.
• Lightly dust the surface of the bread with flour or semolina before baking for a rustic look.

Troubleshooting

Storage

Refrigerator: Store in a paper or cloth bag for 2‑3 days.

Freezer: Wrap tightly and freeze for up to 1 month.

Room temperature: At room temperature for a maximum of 1 day, away from moisture.

Make-Ahead Tips

• The dough can be prepared the day before, refrigerated for 12‑24 hours, then allowed to come to room temperature before baking.
• Baked loaves store well and can be reheated in the oven at 180 °C for 5‑10 minutes.