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