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Gluten Free Artisan Feta and Olive Bread Recipe

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3.9 from 50 reviews

  • Author: Maggie
  • Total Time: 1 hour 45 minutes
  • Yield: 1 large artisan loaf (serves 8-10)
  • Diet: Gluten Free

Description

This Gluten Free Artisan Feta and Olive Bread is a rustic, flavorful loaf that combines the tangy creaminess of feta cheese with briny green olives. Made with gluten free white bread flour and a blend of eggs, oil, and vinegar, this bread boasts a beautiful crust and soft, moist interior. Perfect as an accompaniment to salads, soups, or simply enjoyed with butter, this artisan bread is suitable for those following a gluten free lifestyle.

Ingredients

Liquid Ingredients

  • 300ml warm water (around 40°C, skin temperature)
  • 2 tbsp caster sugar
  • 5 tbsp vegetable oil (such as rapeseed oil)
  • 1 tsp apple cider vinegar

Dry Ingredients

  • 475g FREEE gluten free white bread flour
  • 1 tsp xanthan gum
  • 1 tsp salt
  • 2 tbsp caster sugar
  • 14g dried yeast
  • 2-3 tbsp rice flour (for dusting)

Additional Ingredients

  • 2 eggs
  • 85g green olives (pitted and roughly chopped)
  • 100g feta cheese (crumbled)

Instructions

  1. Activate the yeast: Measure out 300ml of warm water (around 40°C or skin temperature). Stir in 2 tbsp caster sugar until dissolved, then add 14g dried yeast. Stir once more and leave in a warm spot for 5-10 minutes until a frothy layer forms on top, indicating the yeast is active.
  2. Mix dry ingredients: In a large mixing bowl, combine 475g gluten free white bread flour, 1 tsp xanthan gum, and 1 tsp salt. Stir well to distribute all ingredients evenly.
  3. Prepare wet ingredients: In a separate bowl or mug, lightly whisk together 2 eggs, 5 tbsp vegetable oil, and 1 tsp apple cider vinegar until combined.
  4. Combine wet and dry mixtures: Add the activated yeast mixture and the egg/oil mixture to the bowl with dry ingredients. Using a wooden spoon, beat the mixture vigorously until it becomes a thick, sticky dough with no lumps of flour remaining.
  5. Add olives and feta: Fold in 85g roughly chopped green olives and 100g crumbled feta cheese until evenly distributed throughout the dough.
  6. Prepare for proving: Dust a bread bowl or proving container with 2-3 tbsp rice flour to prevent sticking. Transfer the dough into the bowl and smooth the surface using wet hands. Cover loosely with oiled clingfilm and leave in a warm place for 40-60 minutes until the dough is risen and puffy.
  7. Preheat oven and equipment: About 10-15 minutes before baking, place a tray of hot water in the bottom of the oven and preheat the oven to 200°C (Fan 180°C, Gas Mark 6). Also place a cast iron skillet or heavy oven-safe pan on a middle shelf to get hot.
  8. Shape and score the loaf: When the dough has nearly finished proving, carefully remove the hot skillet from the oven. Place a piece of baking paper on a plate or board, turn the dough out onto the paper, then lift and place it into the hot skillet. Score the top with a sharp knife or razor blade with a cross or criss-cross pattern.
  9. Bake with steam: Quickly place the skillet with the dough into the oven and close the door immediately to trap steam. Bake for 55-60 minutes until the bread is risen and golden. Do not open the oven door for the first 20 minutes to retain steam. If the loaf starts to brown too much on top, tent with foil.
  10. Check doneness and cool: The bread is done when it sounds hollow when tapped on all surfaces. Remove the loaf from the skillet and place it on a cooling rack. Let it cool in the tin for at least 30 minutes before slicing to allow the crumb to set and ensure a warm (not hot) bread for serving.

Notes

  • Ensure the water for activating yeast is warm but not hot to avoid killing the yeast (around 40°C).
  • Using gluten free bread flour with xanthan gum helps mimic the structure of regular bread.
  • The hot water tray in the oven creates steam to develop a crusty artisan-style bread.
  • Do not open the oven door during the first 20 minutes of baking to maintain steam inside.
  • Use wet hands to smooth the dough to prevent sticking while shaping.
  • Allow the bread to cool before cutting for the best texture.
  • This recipe yields one large artisan loaf suitable for slicing and sharing.
  • Prep Time: 25 minutes
  • Cook Time: 55-60 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Gluten Free

Find it online: https://recipeworthsaving.com/gluten-free-artisan-feta-and-olive-bread-recipe/