Manakish Board (Za’atar Flatbreads with Feta, Cucumber and Olives)

Dough

• 500 g Plain flour
• 7 g Instant yeast
• 10 g Caster sugar
• 10 g Fine sea salt
• 320 ml Water, lukewarm
• 30 ml Extra virgin olive oil

Toppings and board

• 40 g Za'atar
• 80 ml Extra virgin olive oil
• 200 g Feta cheese
• 1 large Cucumber
• 3 medium Tomato, ripe
• 150 g Black Kalamata pitted olives

1. In a mixing bowl, combine the flour, instant yeast, caster sugar and fine sea salt. Add the lukewarm water and 30 ml olive oil, then mix to a shaggy dough and knead for 8 to 10 minutes until smooth and elastic.
2. Cover the bowl and leave the dough to rise at room temperature until doubled in size. This should take about 60 minutes, depending on how warm your kitchen is.
3. Heat the oven to 240°C (465°F) and put a baking tray inside to get hot. Meanwhile, stir the za'atar with 60 ml olive oil to make a loose paste, and crumble the feta into a bowl.
4. Tip the dough onto a lightly oiled surface and divide into 6 equal pieces. Roll each piece into a ball, then roll out into an oval about 3 to 4 mm thick.
5. Working in batches, carefully slide 2 to 3 ovals onto the hot tray. Spread za'atar oil over some, and top others with feta, leaving a small border; bake for 6 to 8 minutes until puffed and lightly golden at the edges.
6. Slice the cucumber and tomatoes, then arrange them on a large board with the olives. Add the warm manakish, drizzle the remaining 20 ml olive oil over the za'atar ones if you like, and serve straight away for tearing and sharing.

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