Feta & Tomato Recipe

BRUNCH

1. 1

   Make and proof the bread dough

   In a large bowl, whisk together bread flour, sugar, yeast, and salt. Add warm water and olive oil; mix until a shaggy dough forms. Knead on a floured surface for 8–10 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes.

2. 2

   Preheat and prepare tomatoes

   Preheat oven to 425°F (220°C). Halve any larger cherry tomatoes if desired. Toss tomatoes with 1 tablespoon olive oil, minced garlic, dried thyme, salt, and pepper. Spread on a sheet pan in an even layer.

3. 3

   Bake tomatoes with feta

   Roast tomatoes in the preheated oven for 15–20 minutes until they blister. Remove pan, crumble feta cheese over the tomatoes, and return to the oven for 5 more minutes to warm the feta and meld flavors.

4. 4

   Shape and proof bread

   While tomatoes roast, punch down the risen dough, shape into a loaf or round, place on a parchment-lined sheet or in a loaf pan, cover, and let proof for 30–40 minutes until puffy.

5. 5

   Bake bread

   Bake the proofed dough in the preheated oven (same 425°F / 220°C) for 25–30 minutes until deeply golden on the crust. Remove and let cool slightly before slicing.

6. 6

   To serve

   Slice the bread. Spoon the roasted tomato and feta mixture onto bread slices or serve alongside. Optional finish with chopped parsley or dill and a light drizzle of olive oil for extra brightness.