Greek Flatbread with Feta and Olives
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 210 ml water, lukewarm
- 375 g wheat flour, type 550
- 1 teaspoon dry yeast
- 1 teaspoon salt
- 1 ½ teaspoon sugar
- 60 g olives, pitted, black or reen
- 60 g feta cheese, crumbled
- some olive oil
- Herbs, dried (oregano or mixed, Italian herbs)
Print Recipe
Pin Recipe Instructions
- Quarter or eighth of the olives. Put the flour with the dry yeast in a bowl and mix well. Add salt, sugar and lukewarm water and mix everything with the dough hook of the hand mixer for 1 minute at low speed, then knead for approx. 5 minutes at top speed to form a smooth dough. At the end of the kneading time, work the olives and feta under the dough. Cover the dough and let it rest in a warm place for approx. 30 - 45 minutes until it has visibly enlarged.
- In the meantime, line a baking sheet with parchment paper and brush the parchment paper with olive oil. Knead the dough briefly with your hands on a floured work surface and roll out into a flat cake about 2 - 3 cm high. Place the dough on the prepared baking sheet, brush lightly with olive oil, cover with cling film and let rise for another 45 minutes.
- Remove the cling film, brush the bread again with olive oil and sprinkle with the herbs. Now bake the flatbread in a preheated oven at 200 ° C for about 30 - 40 minutes until golden brown.
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