The greek focaccia with feta ("tyroklouri")

Want to try a different focaccia, this time with feta? Actually it is a traditional greek recipe from my region Thessaly, that looks like focaccia but more to the crunchy side.
It is very tasty and for the ones that like focaccia style breads, you will love this one!
It takes time to make it, so choose a cold day that you will stay at home, as you will have to wait for the dough to rise.
The result will reward your patience :)



Ingredients
1Kg of flour
42g of yeast
1/2 teaspoon of salt
150gr of butter
olive oil
200gr of feta cheese

Procedure

Make a soft dough with the flour, the yeast, the salt and 2 cups of warm water. Knead well and let it to rise and double it's volume at a warm place (I usually cover it with a towel and then with a blanket). Let's say for about an hour.
Once it's done, knead it softly and split the dough to 5-6 small dough balls. Take one by one and let the rest covered with a towel. Use some flour and with a roll turn the dough ball to a thin round layer. Don't worry if it is not exactly round, it does not matter much.

Add evenly some butter and small pieces of the feta cheese here and there. Pour also some olive oil. Oil a big oven dish like in the photo and put it on it. Repeat the procedure with every dough ball adding it on top of the previous one.
When all the balls are over, start rolling this layered dough and start twisting it all over as much as you can. Eventually, start spreading the dough using your fingers all over the surface of the dish.

Add once again butter on top, some olive oil and according to your style, sesame or oregano and bake at 180 degrees of Celsius for about 30-40min. Add also in the oven an extra bowl with some water that will keep the dough softer.

Your "tyroklouri" is ready! Cover it once again with a towel for a few minutes if you can resist until it cools a bit.
And now you can try it :)