I made it with sundried tomato, kalamata olives, shallots and garlic …used thyme & rosemary & sea salt. Excellent basic recipe to make your own. Yiasou koukla 🇬🇷👏🏻👏🏻
Μπράβο, Δήμητρα, για τις νόστιμες ελληνικές συνταγές σου, το κέφι σου και την όμορφη παρουσία σου! Είσαι η καλύτερη πρέσβειρα της ελληνικής κουζίνας! Πολλά συγχαρητήρια!!!
I’m trying this this week! I love kalamata olives and also feta cheese. When we go to Baltimore to visit my daughter, we love to shop at the Greek store and try the wonderful cheeses!
This looks great. This looks like an easy conversion to the No Knead Dutch Oven Breads. I think I'll try this Christmas Day 2023 with my Leg of Lamb Dinner.
Hello Demitra. Your recipes are great and you explain everything so clearly. I wonder if you cou show us some savoury mini pie recipes for memorials tea and coffee time. Thanking you in advance and happy new year. Best regards from Cyprus.
What a fantastic recipe koulouri moo. I love halloumi bread and I love olive bread, but never thought to do an olive cheese bread. Am definitely making this recipe.
TY sweet Dimitroula mou! I'm gonna try to make this since I have the roasted red peppers, nicoise olives, onions left,, I'll use it. Yummy! Stay safe! ,
Ive commented this way too many times on your videos but I just have to say it again, your intro music is EVERYTHING! I love opening up your videos and hearing that music, it makes something click inside of me. I wanna just whip out my apron and start cooking when I hear it haha :)
I like to switch up the flours, use some flax meal, chopped seeds; sunflower, pumpkin, sesame, some oat flour or whole wheat to the bread flour. If savory I love olive bread with cheese and garlic maybe onions. Ill have to try stuffing the bread next.
Hello Demitra, Your videos and recipes are amazing. I was wondering if you could do a series on recipes on Greek foods that would be good to put in the freezer? Also, can you do a series on recipes that would be good to make when packing lunches for school or work? I would like to make greek food for my lunches at work and possibly can take them from the freezer, but it seems most recipes would only work eaten fresh or the next day. Not finding many can be made, then frozen in the freezer, then eaten later.
I just discovered your page, I tried one of your recipes and I love it, so I started following you, I am going to try every recipe that you post. Just want to know if you do breakfast meals?
I am loving your channel-jsut found you and have watched so many of your videos with such delicious recipes and excelent step by step instructions and filming. When in the oven baking do you cover the pan with a lid? Could you recommend a pan to use in the oven with this recipe please? The link to the pan on amazon leads to a product that is no longer available so I would very much appreciate the name of a pan to purchase to bake this bread and if I need to cover the bread with a lid while baking please specify. Thank you in advance.
I'm trying this one as I've tried others bread recipes from & they are delicious! One thing though, I do not have a big cast iron pan. What can I use instead? Thank you!
Dimitra just hearted my comment on another video, so I don't feel too good about this but I made this recipe this morning, and my smoke alarm is still chirping intermittently at 9p.m. I don't know if this is the video where she says to use a drop pan, but the website doesn't mention it. The loaf turned into a cheese avalanche which is probably what caused the smoke. Regardless, I think 45 minutes at 475F is either too high or too long. I had to stop mine at 35 because of the smoke. The halloumi didn't melt. I know it's in the title, but just using two of the three cheeses will work better. And, this is definitely a family loaf, not just a snack for the kids.
Hi and I'm so sorry that happened to you!! I appreciate the feedback since will help others reading it. My oven must cook at a lower temperature than others. It should probably be recalibrated. 425 °F might be better for your oven next time. Also, you can make two smaller loaves and bake them in a sheet pan to prevent the mess... The second loaf can be frozen after it is baked. And, yes, halloumi cheese doesn't melt. It holds it's shape. It's a very different kind of cheese. I hope that you give this recipe a try again and let me know how it turns out!! I hate that you experienced this!!
@@DimitrasDishes I will try again. I still have some cheese and olives left over from the first bake. The bread turned out fantastically well, except for the very outer layer. I still knead by hand, 13 minutes. I want a stand mixer, but have no place to put it. Thanks, Dax
@@DimitrasDishes Halloumi bread: Attempt #2 - I promised my cousin a cheese-only version of this recipe, and it worked really well with a few changes on the oven. I baked it for 30 minutes at 350F, and then lifted the heat to 400F for another 10 minutes plus the time it took to rise to 400, and then turned the oven off and left the bread in for another 10 minutes. That's a little clunky so I'm going to straight line it at 375F for 40 minutes next time. I didn't use a skillet this time. Instead, I used a 9x13 baking dish, with a drop pan on the shelf underneath (My mum taught me never to heat glass baking dishes direct on metal). My cousin sent me a photo of the bread sliced open, and there were pockets of melted mozzarella oozing out. She said the dough was softer than sourdough, so I take that as a win.
I made it with sundried tomato, kalamata olives, shallots and garlic …used thyme & rosemary & sea salt. Excellent basic recipe to make your own. Yiasou koukla 🇬🇷👏🏻👏🏻
Μπράβο, Δήμητρα, για τις νόστιμες ελληνικές συνταγές σου, το κέφι σου και την όμορφη παρουσία σου! Είσαι η καλύτερη πρέσβειρα της ελληνικής κουζίνας! Πολλά συγχαρητήρια!!!
This Lady should have over a Million Subscribers. Awesome recipes, and a wonderful way about her.
Amazing Video. I wish all your viewers beautiful, healthy, wealthy and happy future. 💟
Emma from London
Its so rewarding watching your videos! Looks amazing,your family is so lucky to be able to try all your recipes,thank you for sharing 😋
I’m trying this this week! I love kalamata olives and also feta cheese. When we go to Baltimore to visit my daughter, we love to shop at the Greek store and try the wonderful cheeses!
This looks great. This looks like an easy conversion to the No Knead Dutch Oven Breads. I think I'll try this Christmas Day 2023 with my Leg of Lamb Dinner.
Cyprus 🇨🇾 ❤ beautiful bread
best recipe video ever seen
My favourite. Olives and haloumi.
Amazing!
Ingenious!
Sooooo Yummy!
Thank you for sharing.
Greetings from Singapore 🌹🌹🌹
Edith, a happy Subcriber
Hello Demitra. Your recipes are great and you explain everything so clearly. I wonder if you cou show us some savoury mini pie recipes for memorials tea and coffee time. Thanking you in advance and happy new year. Best regards from Cyprus.
I love hallumi bread my yiayia use to make all the time it's great warm fresh out of the oven
I love adding Calabrian red pepper powder for heat and color.
I'll try that too!
Mmmm mmmm..This is a delicious recipe! Just had my first piece and am looking forwarding to making it again. Thank you so much!
Amazing!!! I am definitely going to be making this!!! Thank you again for your fantastic recipes, and the way you present them.
As usual amazing recipe! Thank you so much , our family loved it❤️
What a fantastic recipe koulouri moo. I love halloumi bread and I love olive bread, but never thought to do an olive cheese bread. Am definitely making this recipe.
Thank you for another great recipe and video. You are amazing and do such a great job 👏
TY sweet Dimitroula mou! I'm gonna try to make this since I have the roasted red peppers, nicoise olives, onions left,, I'll use it. Yummy! Stay safe! ,
Wow this bread turned out so golden and soft
Definitely, I have to make this recipe. It looks so delicious 🤤
Φαίνεται υπέροχο...θα το φτιάξω.
This looks amazing
That is wonderful! It looks really delicious 😍
I'm going to try this today! Looks amazing!!!
Looks really tasty Dimitra,will definitely try it when l buy the yeast evharisto.
you and your recipes are so wonderful.
Oh WOW! I gotta try this!
I cannot wait to try this!
Ive commented this way too many times on your videos but I just have to say it again, your intro music is EVERYTHING! I love opening up your videos and hearing that music, it makes something click inside of me. I wanna just whip out my apron and start cooking when I hear it haha :)
You're the best! Thank you :)
I like to switch up the flours, use some flax meal, chopped seeds; sunflower, pumpkin, sesame, some oat flour or whole wheat to the bread flour. If savory I love olive bread with cheese and garlic maybe onions. Ill have to try stuffing the bread next.
Omg, i can almost smell that beautiful baking aroma through this video. I'm learning so much from your cooking
This bread is insanely delicious 😊
I ❤️ your food❣️
Hello Demitra, Your videos and recipes are amazing. I was wondering if you could do a series on recipes on Greek foods that would be good to put in the freezer? Also, can you do a series on recipes that would be good to make when packing lunches for school or work? I would like to make greek food for my lunches at work and possibly can take them from the freezer, but it seems most recipes would only work eaten fresh or the next day. Not finding many can be made, then frozen in the freezer, then eaten later.
Thanks for being here!! Yes, I will do a freezer foods series as soon as possible :)
This looks so yummy! Have to try it!! ❣
Absolutely delicious, I have to try this.
Love all your videos, you make me want to cook and try them all, 😋
Please do!
Delicious 🤗👍👍👍
This looks amazing!!!
I just discovered your page, I tried one of your recipes and I love it, so I started following you, I am going to try every recipe that you post.
Just want to know if you do breakfast meals?
Yummy …. Do you think I could use almond flour? 😋
Yummy I need to try this
Another great video! I love the vibe you give! Also I don’t hear your smoking alarm lol!
Haha! We fixed it for now...lol
Bread and butter or cheese anything and you've got me! ( I could probably eat about half )
Thank you for this wonderful recipe. Can I use bread flour instead of all purpose flour?
Yes you can!
I am loving your channel-jsut found you and have watched so many of your videos with such delicious recipes and excelent step by step instructions and filming. When in the oven baking do you cover the pan with a lid? Could you recommend a pan to use in the oven with this recipe please? The link to the pan on amazon leads to a product that is no longer available so I would very much appreciate the name of a pan to purchase to bake this bread and if I need to cover the bread with a lid while baking please specify. Thank you in advance.
I add cilantro and parsley.
❤
I make an olive, onion, coriander (cirandro?) and mint bread
I'm trying this one as I've tried others bread recipes from & they are delicious! One thing though, I do not have a big cast iron pan. What can I use instead? Thank you!
You can use a metal baking pan instead :)
@@DimitrasDishes Thank you very much! I'm def trying that! Looks super yummy!
Looks amazing!!!!! You don't use bread flour?
Bread flour would be even better but, ever since the shortages due to the pandemic, I adjusted my bread recipes to work with all-purpose flour :)
@@DimitrasDishes Interesting. I haven't noticed a shortage of bread flour here in Ireland.
💙💙💙💙💙
Hi. Is it possible to add metric measurements along the imperial measurements? Thank you.
Wonderful recipe. Would it freeze?
Yes, definitely, after it is baked and cooled..
Olive oil and balsamic vinegar👍👍
You mentioned the oven at 470 don't you reduce it or did I miss it
I keep it at that temperature. But, if your oven runs very hot, reduce it to 450 or less :)
Marry me !!!! I love your videos. And especially halloumi ( I am from Cyprus).
I'm already married. But, make this for someone special and you'll be married in no time :)
I freeze my yeast. Lasts years!
Really? I didn't know that yesterday can be frozen.
I don’t have semolina or corn meal…is that ok?
Yes!! It's not necessary
@@DimitrasDishes I made it last night without and it was a hit with my family. Thank you!!
Dimitra just hearted my comment on another video, so I don't feel too good about this but I made this recipe this morning, and my smoke alarm is still chirping intermittently at 9p.m.
I don't know if this is the video where she says to use a drop pan, but the website doesn't mention it. The loaf turned into a cheese avalanche which is probably what caused the smoke. Regardless, I think 45 minutes at 475F is either too high or too long. I had to stop mine at 35 because of the smoke.
The halloumi didn't melt. I know it's in the title, but just using two of the three cheeses will work better. And, this is definitely a family loaf, not just a snack for the kids.
Hi and I'm so sorry that happened to you!! I appreciate the feedback since will help others reading it. My oven must cook at a lower temperature than others. It should probably be recalibrated. 425 °F might be better for your oven next time. Also, you can make two smaller loaves and bake them in a sheet pan to prevent the mess... The second loaf can be frozen after it is baked. And, yes, halloumi cheese doesn't melt. It holds it's shape. It's a very different kind of cheese.
I hope that you give this recipe a try again and let me know how it turns out!! I hate that you experienced this!!
@@DimitrasDishes I will try again. I still have some cheese and olives left over from the first bake. The bread turned out fantastically well, except for the very outer layer. I still knead by hand, 13 minutes. I want a stand mixer, but have no place to put it.
Thanks,
Dax
@@DimitrasDishes Halloumi bread: Attempt #2 - I promised my cousin a cheese-only version of this recipe, and it worked really well with a few changes on the oven. I baked it for 30 minutes at 350F, and then lifted the heat to 400F for another 10 minutes plus the time it took to rise to 400, and then turned the oven off and left the bread in for another 10 minutes. That's a little clunky so I'm going to straight line it at 375F for 40 minutes next time. I didn't use a skillet this time. Instead, I used a 9x13 baking dish, with a drop pan on the shelf underneath (My mum taught me never to heat glass baking dishes direct on metal).
My cousin sent me a photo of the bread sliced open, and there were pockets of melted mozzarella oozing out. She said the dough was softer than sourdough, so I take that as a win.
mint kori