Ingredients:

Dough:

• 450mLs warm tap water (not hot)
• 1 teaspoon honey
• 1 tablespoons extra virgin olive oil
• 5 grams dry yeast
• 500 grams plain flour or bread flour
• 1 tablespoon salt
• 200 grams feta, crumbled – preferably goats & sheep’s milk
• 1 teaspoon Aleppo chilli flakes
• 1 tablespoon dried thyme
• 1 tablespoon dried mint
• 1/2 cup finely chopped flat leaf parsley
• 1/2 teaspoon cracked black pepper

Surface:

• sea salt flakes
• extra virgin olive oil
• 2 tablespoons toasted sesame seeds
• 1 tablespoons nigella seeds

Method:

1. Whisk warm water, honey, olive oil, and yeast in a deep bowl until incorporated.
2. Mix in flour, and salt until it forms a shaggy dough. Do not worry about over working the dough or it being perfect, it will come together.
3. Clean down the edges of the bowl and cover bowl with cling wrap or a tea towel and allow it to sit at room temperature for 15 minutes
4. After 15 minutes, stretch and fold the dough.
5. Cover and rest for another 15 minutes before you stretch and fold the dough again.
6. Cover the dough with cling wrap or a tea towel and allow it to rest for 1.5 hours at room temperature.
7. Prepare a 24cm X 33cm deep sided sheet pan lined with baking paper and add 2-3 tablespoons extra virgin olive oil into the tray.
8. Combine feta, Aleppo pepper, dried thyme, dried mint, parsley and cracked black pepper and toss.
9. Tip the dough in the tray. Sprinkle one third of the feta mix over the dough and fold the dough into thirds like a wrap or burrito, slide it lengthways and flip it upside down so the smooth side is on the top. You basically want the feta mixture to be in the centre of the focaccia. Folding it will also help the focaccia fluff up.
10. Cover and proof for another 1.5 hours at room temperature.
11. Pre heat your oven at 215C.
12. Sprinkle the remaining feta mixture over the dough as well as sesame seeds, nigella seeds and sea salt flakes and drizzle dough with a bit more olive oil followed by dimpling.
13. Bake on the lowest or second lowest oven rack for approximately 30 minutes or until golden.
14. Let focaccia cool for approximately 15 minutes in the pan before removing, slicing and serving in desired portions.

Tips/Substitutions:

• • Keep in and airtight container for 3-4 days.
  • Best served warmed
  • To re heat it is best done in the microwave
  • I served this with dips, cold meats, pickled veggies and cheese.

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