Turkish bread with homemade olive tapenade, cherry tomatoes and feta
For 1 pide bread
- 250 g Mix for pide
- 155 ml chilled water (chilled in the refrigerator)
- 25 g regular flour
- 50 ml water (room temperature)
- When working on your dough, always sprinkle flour over the work surface/roll of dough/dough.
For the olive tapenade
- 50 g olives
- 1 tbsp olive oil
- Coarsely ground pepper
For the garnish
- Cherry tomatoes or vine tomatoes
- Feta (Turkish, if possible)
Make the bread
Add the mix and chilled water together and knead for 10 minutes by hand or in a food processor until you have a smooth dough. Make sure the dough temperature remains below 25°C.
Shape the dough into a ball. Cover with a tea towel. Let rise at room temperature for 10 minutes.
Roll each dough ball into a rectangle (25 cm x 15 cm). Place these on a baking tray lined with parchment paper. Cover and let rise at room temperature for 25 minutes.
Mix the regular flour and water into a porridge-like consistency. Brush a portion over the dough.
Moisten your fingers with the rest of the paste. Make a check pattern by pushing your fingers very deep into the dough.
Bake the pide for 25 minutes in an oven preheated to 190°C.
Make the olive tapenade
Place the olives, olive oil, salt and pepper into a blender and mix until smooth.
Garnish the bread
Cut the tomatoes into wedges.
Cut the bread into quarters and cut each quarter in half crosswise to open. Spread a layer of olive tapenade on each and then add feta and tomato.1