with feta and dried tomatoes
Method
Place all the solid ingredients in a bowl and mix
Make a little well in the middle and place the liquid ingredients and mix
Cover and leave for about an hour in a warm place
Place the dough on a floured surface and fold it for 4 to 5 minutes
Divide it in two
Put some flour on a baking sheet and roll out the dough to approximately the size of the baking sheet
Spread the olives and roll it up
Place in a form with greaseproof paper, cover and leave for half an hour
Do the same process for the cheese bread
Score them and spray the olive bread with a little water
Bake for 25 minutes covered with non-stick paper and another 35 minutes without paper at 200°
Ingredients
1 kg hard or yellow flour
16 g dry yeast
1 tbsp sugar
1 ½ tbsp. salt
20 ml of vinegar
680 ml lukewarm water
175 g pitted olives
250 g of feta cheese
50 g sun-dried tomato
Thyme, oregano, basil, (Dried as much as you want)
