Greek flatbread with feta and olives

Ingredients for 1 servings:

• 210 ml water, lukewarm
• 375 g wheat flour, type 550
• 1 tsp dry yeast
• 1 tsp salt
• 1 ½ tsp sugar
• 60 g olives, pitted, black or green
• 60 g feta cheese, crumbled
• some olive oil
• n. B. Herbs, dried (oregano or mixed Italian herbs)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 30 minutes

delicious with grilled food and antipasti

Quarter or eighth the olives. Combine the flour and yeast in a bowl and mix well. Add the salt, sugar, and lukewarm water. Using the dough hook on a hand mixer, mix everything together at low speed for 1 minute, then knead at full speed for about 5 minutes until you have a smooth dough. At the end of the kneading time, stir in the olives and feta. Cover the dough and let it rest in a warm place for about 30-45 minutes, until it has visibly increased in size. In the meantime, line a baking sheet with baking paper and brush the baking paper with olive oil. Briefly knead the dough with your hands on a floured surface and roll it out into a flatbread about 2-3 cm thick. Place the flatbread on the prepared baking sheet, lightly brush with olive oil, cover with plastic wrap, and let it rise for another 45 minutes. Remove the plastic wrap, brush the bread with olive oil again, and sprinkle with the herbs. Now bake the flatbread in a preheated oven at 200°C for about 30 – 40 minutes until golden brown.