Yummy … straight from the oven.
Serves: 5-6 Preparation time: 15m Baking time: 45m Ready in: 60m
For the dough
500g. raising flour alone
1 can of blonde beer
2 tsp. tablespoons olive oil
1 tsp. teaspoon salt
For the filling
200g. feta cheese in large cubes
200g. olives without the stone
1 tsp. fresh oregano
rosemary for sprinkling
Add all the ingredients In a bowl and knead the dough well until it doesn’t stick to hands. Shape it into a ball, cover with a towel and let it rest for half an hour.
Meanwhile, in a bowl mix the feta cheese, olives and oregano.
Preheat the oven to 170ºC. Dust some flour on your counter and using a rolling pin open the dough into a rectangular sheet about 1 cm thick
Spread the filling on the leaf surface and carefully wrap it to a roll, making sure to cover well the two edges with the pastry.
Grease a baking-tin and place the bread, sprinkle with rosemary and push in a bit to stand well over the bread, cover and leave to rise for another half an hour or until doubled in volume.
Sprinkle with water and bake the bread in the oven for 45 minutes.