Black Olive and Feta Cheese Rusks
Greek-style savory biscuits similar to Italian biscotti, featuring feta cheese and Kalamata black olives. Pairs well with dry white wine.
Ingredients
unsalted butter (divided, 4 tbsp softened, 2 tbsp melted)
6 tbsp (¾)
onion (chopped)
½cup
all-purpose flour
1¾cup
baking powder
1 tsp
dried oregano
½tsp
salt
½tsp
freshly ground black pepper
¼tsp
Parmesan cheese (finely shredded)
½cup
feta cheese (crumbled)
½cup
large eggs
2
Kalamata black olives (pitted, chopped)
¾cup
whole milk
¼cup
large egg (lightly beaten with 1 tsp water to make egg wash)
1
Instructions
1
Preheat and Prepare
Adjust two oven racks to the center positions and preheat to 325°F (approx. 160°C). Line two baking sheets with parchment paper or aluminum foil.
2
Sauté Onion
Melt 2 tbsp butter in a small skillet over medium heat. Add onion and sauté, stirring occasionally, until translucent, about 2 minutes. Remove from heat and let cool completely.
3
Mix Dry Ingredients
In a medium bowl, stir together flour, baking powder, oregano, salt, and pepper. Set aside.
4
Make Dough
In a stand mixer fitted with the paddle attachment, beat remaining 4 tbsp softened butter, Parmesan cheese, and feta cheese on medium speed until combined. Add eggs one at a time, mixing well after each addition. On low speed, mix in the cooled onion mixture, olives, and milk until just combined. Add the flour mixture and mix until just incorporated.
5
Shape Dough Logs
Turn the dough out onto a lightly floured work surface and shape into a round disk. Cut in half. Shape each half into a 12-inch long log, adding a small amount of flour as needed to prevent sticking. Transfer the two dough logs to the prepared baking sheets, spacing about 3 inches apart (the dough will expand). Gently flatten each log with your palm to 1¾ to 2 inches wide. Brush the top and sides of each log with the egg wash.
6
First Bake
Place the baking sheets on the upper oven rack and bake for 35 minutes, until the logs are just barely golden. Transfer to a wire rack to cool for 10 minutes. Reduce the oven temperature to 300°F.
7
Slice and Second Bake
Use a thin spatula to loosen each log from the parchment paper or foil. Carefully transfer to a cutting board. Use a serrated knife to cut the logs diagonally into ½-inch slices. Arrange the slices cut-side down on the two baking sheets, spacing ½ inch apart. Bake for an additional 18 to 22 minutes, rotating the baking sheets halfway through, until crisp and the edges start to brown. Transfer to a wire rack to cool completely.
