8 – 10 Slices
• 500 g (890 ml) shop-bought dough
• 200 g cherry tomatoes
• 1 packet stoned olives
• 3 wheels (150 g) feta cheese, crumbled
• 30 ml oregano, chopped
• 30 ml olive oil
• salt and freshly ground black pepper to taste
• extra flour for sifting
Preheat the oven to 200ºC. Line a baking sheet with baking paper and spray well with non-stick spray. Sift flour onto your work surface. With the palm of your hand, press the dough flat on top of the flour to a thickness of about 3 cm. Scatter with tomatoes, olives, feta and herbs. Roll the dough up into a cylinder so that the filling is encased inside. Pinch the seam closed and fold the ends over. Place on the baking sheet and make a cut on top of the bread. Sprinkle over olive oil and season well with salt and pepper. Bake for 25 – 30 minutes or until golden brown and cooked through.