Za’atar, Feta and Sundried Tomato Tear and Share Bread Recipe

Add the flour, za’atar, yeast, salt, sugar and oil to a large mixing bowl and add 300ml warm water. Mix together in the bowl until it just comes together then tip onto a lightly floured surface and knead until the dough is smooth and slightly springy, about 8-10 mins. The dough will be slightly sticky at the beginning but don’t be tempted to add too much flour as it will firm up as you continue to knead it. 

Return the dough to the bowl then cover with cling film or clean tea towel and set aside in a warm place to rise until doubled in size, about 1 hour. 

Meanwhile, combine the sundried tomatoes and the 1 tbsp oil with the feta and za’atar and set aside. Line a wide flat baking tray with baking paper. 

Once the dough has risen, tip it onto a floured surface and lightly knead it again then roll it out to a roughly 25 x 40cm rectangle with a long side facing you. You can use a rolling pin and stretch the edges with your hands to get the dough to this size, you can also lightly dust the rolling pin with flour if it starts to stick. Scatter over the feta mixture then spread it across the dough until evenly covered. Starting from the long end facing you, roll the dough mixture up until you have a log. 

Use a sharp knife to cut this into 12 pieces, each about 3.5 cm wide, then place these on the baking tray cut side up in a 3-by-4 formation so that they are touching each other, tucking in any open ends of the rolls to prevent them from spreading open too much. Cover loosely with cling film or a clean tea towel and set aside somewhere warm to prove until slightly puffed up, about 30-45 mins. Preheat the oven to 200°C (180°C fan) gas mark 6. 

Once the dough has proved, bake for 35-40 mins until golden brown and no longer doughy in the centre. Transfer to a wire rack to cool slightly before serving.