Homemade bread studded with feta, red onions, olives and rosemary. 

Recipe and photo: Emma Boyd

Serves 6

INGREDIENTS

2¼ cups flour
2 teaspoons salt
1¼ teaspoons sugar
1¼ teaspoons yeast
¼ cup yoghurt
40g feta cheese
½ medium red onion sliced into rounds
10 olives, stones removed, halved
handful rosemary leaves
olive oil and balsamic vinegar, to serve

METHOD

Put the flour, salt, sugar, yeast, yoghurt and 150ml warm water into a bowl. Mix well, turn out onto a floured bench, and knead for 10 minutes or until smooth and elastic. Oil a bowl, add the dough, cover with a bag or plastic wrap and leave in a warm place until the dough has doubled. The time this takes will differ depending on the temperature of the room. If yours is cold, a hot water cupboard or a sunny spot is
an excellent place to let the dough rise.

Once it has doubled, knock it back and put it onto a baking tray lined with paper. Shape it into a rectangle not quite a centimetre thick. Drizzle with olive oil, then crumble over the feta, followed by the onion rings, the olives, and the rosemary leaves. Put the baking tray into a large bag and leave the flatbread to rise again until puffed up.

When ready to bake, heat oven to 220°C. Bake the flatbread for 20 minutes or until golden brown. Serve with olive oil and balsamic vinegar.