Baked flatbread with feta and sun-dried tomatoes

Ingredients for 1 servings:

• 450 g flour
• 21 g yeast, fresh
• 1 tsp, leveled salt
• ½ tsp sugar
• 300 ml water, lukewarm
• 1 tbsp durum wheat semolina
• ½ tbsp olive oil
• 40 g feta cheese
• 30 g tomatoes, dried in oil
• possibly sesame
• possibly black cumin
• Fat and flour for the tray

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 17 minutes

Put the flour in a bowl. Dissolve the yeast in the lukewarm water and add the salt and sugar. Add the yeast mixture to the bowl and knead with the flour for one minute using a food processor. Drain the sun-dried tomatoes well, pat dry with some kitchen paper, and dust with 1 teaspoon of flour if desired. Finely crumble the feta and add both to the yeast dough. Knead the yeast dough in the food processor for about 5 minutes until it is no longer sticky. Let the dough rise in a warm place or in an oven preheated to 50°C and then turned off for about 30 minutes. Cover the work surface with a little flour and the semolina. Place the dough on the dough and knead briefly. Shape into a ball, flatten to about 25 cm in diameter, and place on a greased and floured baking sheet. Let the dough rise for about 15 minutes. Preheat the oven to 250°C. Gently brush the bread with 1/2 teaspoon of oil and, if desired, sprinkle with sesame seeds and black cumin seeds. Reduce the oven temperature to 220°C or 200°C fan oven and bake the bread for about 10-12 minutes. After 5 minutes, pour about 100 ml of water onto the oven floor and immediately close the door to retain the steam.