Categories: Made
Ingredients
- 4 cups (480 grams) bread flour
- 1/4 cup (60 ml) lukewarm water
- 2 tsp dry yeast
- 1/2 cup (120 ml) olive oil
- 1 egg
- 1 tsp salt
- 1 tsp dry oregano
- 1/2 – 2/3 cup (120 – 160 ml) water
- 1 cup crumbled feta cheese
- 1 cup halved cherry tomatoes
- 3/4 cup sliced olives
- 2/3 cup chopped red onion
Directions
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In a mixing bowl sift the flour and make a well in the middle. Pour the water and sprinkle the yeast on top of it. Let it rest few minutes at room temperature until the yeast dissolves and foams.
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When bubbled, with the dough hook on, add the olive oil, salt, oregano and egg and start mixing slowly adding enough water to make a soft bowl that cleans itself from the sides of the bowl. Let it knead for 3-5 more minutes.
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Alternatively, if you’re kneading by hand, add the egg, oil, salt and oregano in the middle of the flour. With a Danish whisk, start mixing the flour mixture, slowly adding enough water to form a ball. Take it out of the bowl, and on a lightly floured working surface, knead the dough for 10 minutes until soft and elastic.
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Place the dough in a oiled bowl, cover with plastic foil and leave at room temperature until it doubles in volume. Punch down, knead for 1 minute and divide the dough in 4 balls.
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With a rolling pin, flatten the dough in a 8X8 inch square. Place a little bit of the tomatoes, olives, onion and feta cheese on one side and with the other cover and seal to make a pocket. Place the roll/pocket with the opening side down (to make sure it doesn’t open wide while baking) in a 11X7 baking dish and cut three-four openings in the dough to let the veggie steam get out. Do the same with the remaining 3 rolls.
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Cover and let rise again for 20 minutes. Meanwhile heat the oven to 400F.
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When the rolls are puffed again, lower the oven temperature to 375F and bake them for approximately 30 minutes. Let cool slightly in the pan before removing.
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Enjoy!