Greek Feta Bread (Tiropsomo)

2 cups greek full fat feta crumbled
4 cups strong plain flour
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon dried yeast
11/2 cups warm water.

Preheat the oven to 205°C
Place the flour, yeast, feta, salt and olive oil in a large bowl. Mix together until well combine.
Add the warm water a little at a time and mix until the dough becomes a ball. It will be sticky so do not be tempted to add more flour as it will make the bread heavy.
Place in a lightly oiled bowl, cover and leave to rise for up to 2 hours or when it has doubled in size.
Onto a floured surface, tip out the dough and flatten a little with your hands. Fold the dough lifting each side into the middle, then flatten and repeat once more.
Mould the bread into a round ball and place into a floured baking tray.
Add a little sprinkle of flour on top
Cover and leave to rise for another 45 minutes.
Using scissors cut the top of the bread twice in a cross shape, and bake for 30 minutes or until the base sounds hollow when tapped.

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