Krithino Krithino

Olive bread and Cheese bread


Group Weight / Volume
Krithino 750 g
Strong flour Τ70% 750 g
Fresh yeast 30 g
Olive oil 150 g
Oregano 5 g
Water 1050 g


Knead all the ingredients together in the kneader bucket adding the water gradually.
Indicatively, 3 minutes at slow speed and 14 minutes at fast speed.

Rest the dough for 30 minutes.
Slice the dough at 430 g or at will.

Open the dough lightly and add feta cheese or olives in the middle, shape as a dumpling, press it a little, and place it on a well-oiled baking tray

Let it expand in room temperature for 10-15 minutes.
Bake at 200-210° C with steam, for 20-25 minutes.

Olive bread and Cheese bread



Barley mix for traditional bread products.