Author: Katerina
Recipe type: Bread
Cuisine: Greek
Feta and Olive Twirlos
Ingredients:
For the Dough
300 gr. /10.5 oz. bread flour
160 gr. to 180 gr /5.6 oz. to 6.3 oz. lukewarm water
1 tsp yeast
4 tsp sugar
1 tsp salt
100 gr. /3.5 oz. olives, pitted and sliced
For the Filling
60 gr. / 2 oz. Kalamata olives, pitted and chopped
60 gr. / 2 oz. green olives, pitted and chopped
150 gr. / 5 oz. yellow cheese I used Edam, grated
150 gr. / 5 oz. feta cheese, crumbled
2 tsp. sugar to counterbalance the acidity of the feta and the olives
2 tsp oregano
1 tsp dried basil
Instructions
In the mixer put the flour, yeast, sugar and salt. Pour the water and start mixing for about 10 minutes until the smooth ball is gathered around the hook.
Take a bowl and oil it. Place the dough either in a warm place or in the oven for an hour.
After the hour has passed deflate the dough and with a pining roll make a rectangular 40cm X 35cm / 16 in. X 14 in.
Preheat oven to 200° C / 400° F.
Spread the yellow cheese, then the feta cheese and finally the chopped olives.
Sprinkle with the sugar, oregano and basil and start rolling carefully the dough as in the pictures.
When you finish seal the seams and give it a rounded shape.
Join the two ends and seal them.
Place it on a baking sheet covered with parchment paper and bake for about 20 to 30 minutes or until it has taken a deep brown color on top.
Serve warm or at room temperature.