Ingredients:

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• 340g fine HELIOS Semolina - Zero Food Waste

• 220ml lukewarm water

• 1 sachet yeast

• 1 teaspoon of salt

• 200g grated feta cheese (neutral brine)

• 1/2 teaspoon brown sugar

• 2 tablespoons fresh virgin olive oil

• For the crust

• 2 tablespoons sesame seeds

• 1 tsp fresh virgin olive oil

 

Method:​

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In the bowl of a mixer fitted with the kneading attachment, mix half of HELIOS Fine Semolina Zero Food Waste, water, yeast, salt and sugar and leave for 20 minutes for the yeast to activate.
Then add the rest of the HELIOS Fine  Semolina Zero Food Waste and knead until homogenised and the dough is soft.
Finally, remove the bowl from the mixer and add the olive oil and feta cheese.
Pour the dough into an oblong baking tin lined with baking paper.
Brush with water and olive oil, sprinkle with sesame seeds and leave to rise until doubled in volume, about 1 hour.
Finally, bake at 160 degrees, roasting up and down, for about 1 hour, placing a baking tray with 1 cup of water on the lowest rack of the oven to cook the bread to the appropriate moisture content.