Serves: 5-6 Preparation time: 15m Baking time: 45m Ready in: 60m

Ingredients

For the dough

500g. raising flour alone
1 can of blonde beer
2 tsp. tablespoons olive oil
1 tsp. teaspoon salt
For the filling
200g. feta cheese in large cubes
200g. olives without the stone
1 tsp. fresh oregano
rosemary for sprinkling
Preparation method

step 1
Add all the ingredients In a bowl and knead the dough well until it doesn’t stick to hands. Shape it into a ball, cover with a towel and let it rest for half an hour.

step 2
Meanwhile, in a bowl mix the feta cheese, olives and oregano.

step 3
Preheat the oven to 170ºC. Dust some flour on your counter and using a rolling pin open the dough into a rectangular sheet about 1 cm thick

step 4
Spread the filling on the leaf surface and carefully wrap it to a roll, making sure to cover well the two edges with the pastry.

step 5
Grease a baking-tin and place the bread, sprinkle with rosemary and push in a bit to stand well over the bread, cover and leave to rise for another half an hour or until doubled in volume.

step 6
Sprinkle with water and bake the bread in the oven for 45 minutes.

Source: Olive magazine

Chef: Eleni Psyhouli

Photo-Food Styling: Antonia Kati