* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the bread. Pour the water in a saucepan, together with the olive oil, and heat up a bit, until lukewarm. Remove the saucepan from the heat and mix in the yeast and sugar. Mix well until the yeast and sugar have dissolved. Set the yeast mixture aside.
- Step 2: Place the flour and salt in a large bowl. Mix well and add the yeast mixture. Knead it with the feta cheese, sun-dried tomatoes and thyme, until the dough becomes soft and pliable. You might need to add some more water.
- Step 3: Shape the dough, into a large loaf and place it in a baking pan lined with a sheet of baking paper. Carve the surface of the loaf with a knife and cover it with a clean kitchen towel. Allow the loaf to double its size.
- Step 4: Bake in a preheated oven at 180°C for about 1 hour, until the bread becomes crispy on the outside, but remains soft inside. The bread should be light and come away easily from the baking paper. Remove the bread from the oven and let it cool on a cooling rack.
- Step 5: It is served hot, but also cool. When the bread has cooled, don't forget to wrap it in a kitchen towel.
Ingredient List
- 500g water (or perhaps a little more)
- 2 sachets dry yeast (16g)
- 1 1/2tbsp brown sugar
- 3tbsp extra virgin olive oil
- 1kg mixed grain flour
- 1tsp salt
- 100g sun-dried tomatoes in olive oil (finely chopped)
- 150g feta cheese from Lemnos (PDO) (crumbled)
- 2tbsp thyme