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Nutrition: Per serving

  • kcal366
  • fat14g
  • saturates4g
  • carbs49g
  • sugars2g
  • fibre3g
  • protein11g
  • salt2.2g
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Method

  • step 1

    Tip the flour into a large bowl with the yeast and 2 tsp salt, and mix together. Add 2 tbsp of the olive oil, then slowly pour in 350ml lukewarm water, continuing to mix until you have a slightly sticky dough. Tip the dough out onto a lightly floured work surface, scraping around the sides of the bowl. Knead for 5-10 mins until the dough is soft and less sticky, then put in a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.

  • step 2

    Generously oil a shallow rectangular baking tin (ours was 20 x 30cm). Tip in the dough, then use your hands to stretch it out until it reaches the corners of the tin. Cover with a clean tea towel and leave to prove for a further 35-45 mins. Meanwhile, tip the tomatoes into a bowl, season, add the oregano and drizzle with 1 tbsp olive oil. Toss together and set aside.

  • step 3

    Heat the oven to 220C/200C fan/ gas 7. Press the tomato halves evenly into the into the dough, then do the same with the olives. Crumble over the feta, then lightly press everything down again using your fingertips. Drizzle with 1 tbsp olive oil and scatter with sea salt, then bake for 25-30 mins until deep golden and puffed up. While the bread is still hot, drizzle over the remaining 1 tbsp olive oil. Leave to cool completely in the tin, then slice. You can wrap it in the tin to take on a picnic, or wrap individual squares. Will keep wrapped, or in an airtight container, for up to two days.

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Recipe from Good Food magazine, June 2022

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Comments, questions and tips (5)

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Overall rating

A star rating of 5 out of 5.7 ratings

charlottekate9156308

Absolutely perfect 👌

Battyboo26

Delicious. Followed the recipe exactly and heeded the tip to push the toms and olives down into the dough. Needed an extra 10 mins bake. Keeper recipe.

fergusonkaren13JwAQ5SWo

Went down a treat at a party. Made exactly as per recipe. I'll definitely make it again but next time I'll push the tomatoes, olives & feta deeper into the dough (could poke holes) as they popped out when it rose.

BeverleyAH

Absolutely lovely. I used basil leaves and some dried mixed herbs instead and it turned out brilliantly. A real crowd pleaser.

teedub.adelaide@gmail.com

Perfect picnic food. Used regular wholemeal flour and turned out great. Forgot to buy feta for the first batch... A light sprinkle of grated tasty cheese worked very nicely as a substitute 👌🏼

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