Roasted Red Pepper and Feta Bread

Kalamata and Roasted Red Pepper with Feta Bread
Yields 1
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Prep Time
1 hr 30 min
Cook Time
30 min
Total Time
2 hr
Prep Time
1 hr 30 min
Cook Time
30 min
Total Time
2 hr
  1. 2 cups whole wheat flour
  2. 3 – 3 ½ cups ap flour
  3. 2 tbsp sugar
  4. 2 tsp dry active yeast (1 packet)
  5. 1 tsp salt
  6. 1/3 cup drained, chopped kalamata olives
  7. 2 cup drained, chopped roasted red pepper
  8. 8 oz feta, cubed
  9. 3 tbsp olive oil
  10. 1 ¼ cup warm water
  11. 1 tbsp cornmeal
  1. Fix the stand mixer with a dough hook.
  2. Add flours, sugar, yeast, salt, olives, roasted red pepper, and feta to the bowl. Mix briefly to incorporate the ingredients.
  3. Add olive oil and water and mix for 5 to 10 mins until the dough springs back when pressed. Add more flour in small portions if necessary until dough pulls away from the bowl.
  4. Place in a bowl with a little bit of olive oil, cover and let rise for approx 45 minutes until doubled in size.
  5. Punch dough down and let rise again for approx 30 mins until doubled in size.
  6. Place Schlemmer-topf in a cold oven and heat to 500 degrees.
  7. Turn dough onto a sheet pan, lightly oil and dust with cornmeal.
  8. Place the dough into the bottom of the preheated Schlemmer-topf, cover and bake for 15 mins. Cut the temperature back to 375 degrees and bake another 15 mins or until done.
  1. Equipment list: stand mixer with dough hook, Schlemmer-topf, dry measuring cups, measuring spoons, liquid measuring 2 cup, cutting board, bread knife
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