The Halloumi Cookbook

There’s something very soothing and satisfying about making your own bread. If you’ve never done it before you’ll be delighted to discover that it’s much easier than you thought. The olives and halloumi add a pleasing saltiness to this savoury loaf. Serve it with cheese, deli meats or just a simple salad.

MAKES ONE 500G (1LB 2OZ) LOAF

PREP 30 MINUTES

RISE 1¾ HOURS

COOK 30–35 MINUTES

500g (1lb 2oz/4 cups) strong white bread flour

2 tsp salt

2 tsp sugar

7g (¼oz) sachet fast-action dried yeast

250ml (9fl oz/generous 1 cup) lukewarm water

2 tbsp olive oil, plus extra for greasing

HALLOUMI, OLIVE AND ROSEMARY FILLING

1 small red onion, finely chopped

150g (5oz) stoned (pitted) black olives, coarsely chopped

leaves torn from a few sprigs of rosemary, chopped

150g (5oz) halloumi, diced

Sift the flour and salt into a large mixing bowl. Stir in the sugar and yeast and make a well in the centre. Pour in the lukewarm water and olive oil and mix together to form a soft dough.

Turn out the dough onto a lightly floured surface and knead well for 5–10 minutes until smooth and elastic. Place in a lightly oiled large bowl and cover with cling film (plastic wrap) or a clean tea towel. Leave in a warm place for about 1 hour until well risen and doubled in size.

Preheat the oven to 220°C (200°C fan)/425°F/gas 7. Lightly oil a baking tray (cookie sheet).

Knock the dough down with your fists and roll out to a rectangle. Sprinkle the red onion, olives, rosemary and halloumi over the top, then fold one-third over into the centre and the remaining third over the top. Press down firmly and then knead the dough to distribute the filling ingredients evenly throughout.

Shape the dough into a round loaf and place on the oiled baking tray. Cover loosely with oiled cling film (plastic wrap) and leave in a warm place for about 45 minutes until well risen.

Brush lightly with olive oil and bake in the oven for about 30–35 minutes until the loaf is golden brown and sounds hollow when you tap the bottom with your knuckles.

Cool on a wire rack and cut into slices to serve. The loaf will stay fresh in a bread bin or airtight container for up to 3 days.