Breads & Spreads Recipe

Mix and knead

In a large bowl combine warm water (about 105–115°F), sugar and yeast. Let sit 5 minutes until foamy. Add flour, salt and olive oil and stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook 6–7 minutes).

First rise

Lightly coat a bowl with oil, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–90 minutes.

Shape and second rise

Punch down the dough, shape into a round or oblong loaf and place on a parchment-lined baking sheet or in a floured banneton. Cover and let rise 30–45 minutes until puffy.

Bake

Preheat oven to 450°F (230°C) with a baking stone or sheet inside. Score the loaf, place in oven with a small pan of hot water on the bottom rack for steam, and bake 20–25 minutes until golden and internal temperature reads 200–205°F (93–96°C). Cool on a rack at least 30 minutes before slicing.

In a food processor combine Kalamata olives, garlic, parsley, thyme, lemon juice, red pepper flakes, salt and pepper. Pulse until coarsely chopped (do not purée to a paste; you want texture). With the motor running, stream in the extra-virgin olive oil until incorporated but still slightly chunky. Taste and adjust salt, lemon or red pepper flakes. Transfer to a shallow bowl and let sit 10–15 minutes for flavors to meld before serving alongside warm sliced bread.

Crumble feta into a food processor. Add Greek yogurt, lemon zest, lemon juice, olive oil and black pepper. Process until smooth and whipped, stopping to scrape down sides as needed. If mixture is too thick, add 1–2 teaspoons water or olive oil to reach a spreadable consistency. Transfer to a serving bowl and drizzle a little olive oil on top if desired.

In a bowl combine softened butter, chopped chives, lemon zest, salt and pepper. Mix thoroughly with a fork until evenly distributed and butter is smooth. Shape into a log on plastic wrap or transfer to a small ramekin. Chill 15–30 minutes to firm up slightly before serving so it holds shape on bread.

In a small saucepan combine dried cherries, water, red wine vinegar, brown sugar, cinnamon, cumin, ginger, harissa paste, orange zest and salt. Bring to a simmer over medium heat, then reduce heat to low and cook, stirring occasionally, until cherries are plump and liquid is syrupy, about 12–18 minutes. If mixture becomes too dry, add a tablespoon of water at a time. Taste and adjust seasoning — add a pinch more salt, a squeeze of vinegar or a touch more harissa for heat. Cool to room temperature; chutney will thicken as it cools.