400 g very strong wholemeal bread flour
100 g strong white bread flour
7 g easy bake yeast
1½ tsp salt
50 g unsalted butter (melted)
1 tbsp unrefined light muscovado sugar
300 ml warm water
1 tsp chillies (flakes)
200 g feta cheese (diced & crumbled into chunks)
2 whole roasted peppers (from a jar, sliced strips)
1. Mix the flours, yeast and salt in a big bowl. Mix together the melted butter, sugar and water, then mix in with a cutlery knife.
2. Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
3. Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – about 2 hours depending on how warm your kitchen is.
4. Knock back the dough by kneading in half the chilli flakes. Push the dough into an oiled, roughly 22cm x 32cm baking tin.
5. Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 200°C (180°C fan, gas mark 6).
6. Scatter the dough with feta, pepper strips and remaining chilli flakes. Press your fingers all over the dough to make dimples. Drizzle with a little more oil and bake for 30-35 minutes until golden.
7. Preheat your oven with a roasting tin at the bottom. When you put your bread in, pour a mugful of water into the tin.