Ingredients
- 400 g very strong wholemeal bread flour
- 100 g strong white bread flour
- 7 g easy bake yeast
- 1½ tsp salt
- 50 g unsalted butter (melted)
- 1 tbsp unrefined light muscovado sugar
- 300 ml warm water
- olive oil
- 1 tsp chillies (flakes)
- 200 g feta cheese (diced & crumbled into chunks)
- 2 whole roasted peppers (from a jar, sliced strips)
Directions
- Mix the flours, yeast and salt in a big bowl. Mix together the melted butter, sugar and water, then mix in with a cutlery knife.
- Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
- Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – about 2 hours depending on how warm your kitchen is.
- Knock back the dough by kneading in half the chilli flakes. Push the dough into an oiled, roughly 22cm x 32cm baking tin.
- Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 200°C (180°C fan, gas mark 6).
- Scatter the dough with feta, pepper strips and remaining chilli flakes. Press your fingers all over the dough to make dimples. Drizzle with a little more oil and bake for 30–35 minutes until golden.
- Preheat your oven with a roasting tin at the bottom. When you put your bread in, pour a mugful of water into the tin.