Saganaki and rosemary flatbread

Ingredients

(serves 6)

For the rosemary flatbread
3 dl strong white flour
½ tsp dried yeast
150ml tepid water
1 tbsp extra virgin olive oil, plus more for brushing
2 sprigs Rosemary, coarsely chopped

For the saganaki
600g Feta cheese, broken into 2cm pieces
30 small cherry tomatoes
20 capers
15 Kalamata olives, halved and stoned
2 tbsp Olive oil
6 sprigs thyme or marjoram

Method

1. For the rosemary flatbread: mix the flour and yeast in a large bowl. Add the warm water, olive oil and a pinch of salt and start mixing it together to form a rather sloppy dough. If it is too dry, add a little more water; if it is too wet, add a little more flour.

2. Bring the dough together into a ball and turn it out onto a floured surface. Knead it for 5 minutes until it is elastic but still slightly tacky. Leave the dough to rest under a damp tea towel for an hour. It will rise until it has doubled in size.

3. Preheat the oven to 180C

4. When the bread dough has risen, divide it into 6 pieces. Roll each out on a floured surface to a thickness of about 2mm. Brush each flatbread with olive oil and sprinkle with a little salt and chopped rosemary. Bake for about 10 minutes, until the surface starts to bubble and turn golden brown. Don't cook them too long or they'll turn into cardboard.

5. For the saganaki: preheat the oven to 200C

6. Put the cheese in a shallow ovenproof dish. Scatter around the tomatoes, capers and olives and drizzle with the olive oil. Lay the sprigs of herbs on top and bake in the oven for 15 minutes until the cheese is bubbling and browning on top. Eat it hot or warm with the freshly cooked flatbreads.