לחם פאן ד'אפי עם פטה ועגבניות מיובשות

מצרכים

• 500 g wheat flour, ideally type 550 (type 405 also works)
• 7 g dry yeast
• 320–330 ml lukewarm water
• 10 g salt
• 1 tsp sugar or honey
• 1 tbsp olive oil – preferably the oil from the tomatoes
• approx. 100–120 g dried tomatoes in olive oil, well drained
• approx. 150 g feta
• optional: 1 tsp oregano or thyme
• some flour for moulding
• Dough: Mix flour and dry yeast. Add water, sugar and olive oil and mix for about 3 minutes. Add salt and then knead for 8-10 minutes until the dough is smooth and elastic. Cover and let rise for 60–90 minutes until it has risen clearly.
• Filling: Drain tomatoes very well and cut into small pieces. Mrill the feta and mix it with the tomatoes and optionally oregano or thyme. Do not add too much tomato oil to the filling, otherwise the bread is more difficult to close.
• Moulds: Divide the dough into two pieces. Carefully press each piece into a rectangle of approximately 30 × 18 cm. Put half of the filling lengthwise in the centre. Fold the long sides over the filling and squeeze the seam very well. Then carefully roll into a baguette about 35–40 cm long. Place with the seam down on baking paper.
• Cover and let rise for another 25–30 minutes.
• Cut Épi: With clean kitchen scissors, cut into the baguette at an angle of about 45° - almost through, but not completely. After each cut, place the resulting piece of dough alternately to the left and right. This creates the typical spike shape. 🌾
• Baking: Preheat the oven and tray to 230 °C upper/lower heat. Place a small ovenproof dish with hot water at the bottom of the oven or create some steam when you push it in. Bake the Épis for 10 minutes at 230 °C, then another 12-15 minutes at 210 °C, until they are strongly golden brown.
• My quantity tip: For 500 g of flour I would start with 120 g of feta + 100 g of drained tomatoes. With this, each "ear leaf" is nicely filled, without feta bulging out everywhere when cutting.