Sun-Dried Tomato, Feta, and Olive Breads

In a large bowl, combine 500 g of wholegrain spelt flour, 500 g of Caputo red flour, 1000 g of water, 7 g of instant yeast, and 2 tbsp of honey.

Mix the ingredients just until everything comes together into a wet poolish batter.

Cover the bowl tightly with cling film.

Place the bowl in the fridge to cold-ferment for 24 hours.

After 24 hours, take the poolish out of the fridge.

Add the remaining 500 g of Caputo red flour to the bowl.

Add 50 g of salt to the bowl.

Knead the dough thoroughly for 30 minutes until it is smooth and well-developed.

Transfer the dough back into a clean container.

Cover the container tightly with cling film.

Return the dough to the fridge for a second 24-hour cold fermentation.

On baking day, take the dough out of the fridge.

Leave the dough at room temperature for 30 minutes to 1 hour, until it has doubled in size.

While the dough is resting, chop 150 g of sun-dried tomatoes.

Chop 120 g of pitted olives.

Crumble 100 g of feta cheese.

Once the dough has doubled, gently knead the chopped sun-dried tomatoes evenly into the dough.

Gently knead the chopped olives evenly into the dough.

Gently knead the crumbled feta cheese evenly into the dough.

Divide the dough into small, uniform portions.

Shape each portion into a small bread ball.

Preheat the oven to 180°C (350°F) using top and bottom heating without ventilation.

Place a tray filled with water on the bottom rack of the oven to generate steam.

Line baking sheets with parchment paper.

Place the dough balls onto the prepared baking sheets.

Bake the small breads for 15 to 20 minutes until golden brown and fully baked through.

Remove the breads from the oven.

Let them cool slightly on a wire rack.

Serve warm. You can also enjoy them with a spread of pesto or olive tapenade.