SUN-DRIED TOMATO, FETA & HERB NO-KNEAD PULL-APART

SERVES 4 PREP 15 MINS + OVERNIGHT PROVING COOK 30 MINS

In a large bowl, combine 3 cups bread flour, 2 tsp sea salt flakes, 1 tsp each dried yeast and caster sugar. Make a well and pour in 1 ¾ cups warm water. Using a wooden spoon, mix until just combined (dough will be sticky). Transfer to a lightly oiled bowl, cover with plastic wrap. Chill 12 hours or overnight. The next day, on a lightly floured surface, using floured hands, gently press out dough to a 20 x 30cm rectangle. Scatter over ½ cup chopped semi-dried tomatoes, 100g crumbled firm feta, 1 tbsp each thyme and rosemary leaves. Roll up from one long side, cut into 8 pieces using a floured knife. Place on a lined oven tray. Cover with plastic wrap and a tea towel. Set aside in a warm place 1 hour. Preheat oven to hot, 200°C. Drizzle with 2 tbsp extra-virgin olive oil and sprinkle with 1 tsp sea salt flakes. Bake 25-30 mins until golden and scrolls sound hollow when tapped. Serve hot.