Name: Tomato Bread with Sheep's Milk Feta
Prep time: 30 min
Cook time: 40 min
Total time: 3 h 40 min
Yield: 2-3 loaves
Ingredients: 7 cups all-purpose flour; 10½ oz ripe tomatoes, crushed; 1 tbsp crushed black peppercorns; 2 tbsp fresh za'atar leaves; 3 tbsp olive oil; 1 oz fresh yeast; 1¼–1½ cups cold water; 1½ tbsp coarse salt; 1 lb sheep's milk feta, crumbled; ½ cup fresh za'atar leaves

Put the flour, tomatoes, pepper, za'atar, olive oil, yeast and water in a large bowl and knead into a dough.

Add the salt and keep kneading.

Put the dough in an oiled bowl and let rise for 1 1/2 hours.

Roll out the dough on a floured surface and scatter the cheese and za'atar over it.

Roll up the dough like a jelly roll, cut into 2-3 loaves and let rise for another hour.

Preheat the oven to 450°F (230°C) and bake for about 40 minutes, until the loaves are deep golden.

Tomato Bread with Sheep's Milk Feta Draft

What you need

Dough

Filling

How I make it