Summary

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)

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Instructions

1. 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.
2. 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.
3. 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.