Three kinds of feta cheese with olive bread

Name: Three kinds of feta cheese with olive bread
Cook time: 1 h
Total time: 1 h
Yield: 9
Ingredients: 1 package (1000 g) Baking mix for ciabatta; 1 cube (42 g) Yeast; 1 (370 ml; removal weight 155 g) glass ) black olives (pitted); 1 TABLESPOON dried rosemary; 4 TABLESPOONS Olive oil; 7-10 Tbsp Flour; baking paper; 600 g Sheep's cheese; 3 (150 g each) Cup of cream yoghurt; 2 Garlic cloves; 7-10 Tbsp Pepper; 2 TABLESPOONS Olive oil; 1 (200 g) Stalk leek (leek); 7-10 Tbsp Salt; 1 TABLESPOON Tomato paste; 50 g pickled dried tomatoes (from the jar); 7-10 Tbsp Chilli powder; 30 g Pine nuts; 1 potty Basil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 9

1 package (1000 g) Baking mix for ciabatta
1 cube (42 g) Yeast
1 (370 ml; removal weight 155 g) glass ) black olives (pitted)
1 TABLESPOON dried rosemary
4 TABLESPOONS Olive oil
7-10 Tbsp Flour
baking paper
600 g Sheep's cheese
3 (150 g each) Cup of cream yoghurt
2 Garlic cloves
7-10 Tbsp Pepper
2 TABLESPOONS Olive oil
1 (200 g) Stalk leek (leek)
7-10 Tbsp Salt
1 TABLESPOON Tomato paste
50 g pickled dried tomatoes (from the jar)
7-10 Tbsp Chilli powder
30 g Pine nuts
1 potty Basil

Directions

1
For the breads, put the baking mixture in a large mixing bowl. Crumble yeast into it. Add 650 ml lukewarm water. Knead briefly with the hand mixer at low level, then knead to a smooth dough at the highest level. Cover the dough and leave to rise in a warm place for 30 minutes. Coarsely chop 2/3 of the olives and knead into the dough with the rosemary. Form 2 thin oval-shaped flat cakes from the dough.
2
Line 2 baking trays with baking paper. Place the flat cakes on top and cover and leave to rise in a warm place for about 45 minutes. Spread the remaining olives on top before baking. Cover with small rosemary sprigs if necessary. Drizzle with olive oil and dust with a little flour. Bake the flat cakes one after the other in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. For the cream, finely puree sheep's cheese and yoghurt. Peel garlic and press it through the garlic press to the cheese. Stir in olive oil (leave a little) and season with pepper. Clean and wash the leek and cut it into thin rings. Blanch the leek briefly in boiling salted water. Set 1 tablespoon of leek rings aside. Puree the rest of the leek and fold into 1/3 of the cheese cream. Season to taste with salt and pepper.
3
Stir in olive oil (leave a little) and season with pepper. Clean and wash the leek and cut it into thin rings. Blanch the leek briefly in boiling salted water. Set 1 tablespoon of leek rings aside. Puree the rest of the leek and fold into 1/3 of the cheese cream. Season to taste with salt and pepper. Puree 1/3 of the cream with tomato paste and tomatoes. Season to taste with salt, pepper and chilli. Roast the pine nuts and let them cool down. Wash and roughly chop the basil. Fold pine nuts and basil into the tomato cream. Drizzle the last 1/3 sheep's cheese cream with the remaining oil. Garnish the sheep's cheese cream with remaining leek rings and basil. Add olive bread
4
Season to taste with salt, pepper and chilli. Roast the pine nuts and let them cool down. Wash and roughly chop the basil. Fold pine nuts and basil into the tomato cream. Drizzle the last 1/3 sheep's cheese cream with the remaining oil. Garnish the sheep's cheese cream with remaining leek rings and basil. Add olive bread