1 cup grated cheese such as pecorino, parmesan, cheddar
2 tablespoons capers (optional)
1 sprig fresh rosemary (optional)
Preparation
Add crumbled yeast to half the warm water, 1 teaspoon sugar and mix. Set aside for approximately 10 - 15 minutes until the yeast forms foam on the surface (if the water cools after adding the yeast, you can place the container with yeast in hot water to warm the starter. The yeast needs warm water to rise, but not hot).
Sift the flour into a large bowl, add the yeast starter and the rest of the warm water (if necessary, reheat it), mix with a spoon, add salt and all the olive oil (1/4 cup + 2 tablespoons). Knead the dough thoroughly for approximately 10 - 15 minutes (by hand or with a mixer) until it's soft, elastic and smooth (it also shouldn't stick too much). Form a ball with oiled hands and transfer to a large bowl, set aside in a warm place for 45 minutes to rise (the dough should double in volume).
In a small bowl, mix the chopped olives, olive oil, grated cheese, capers, 1 tablespoon of chopped rosemary leaves (optional).
Punch down the risen dough, knead briefly in the bowl, then place on a baking sheet lined with olive oil-greased parchment paper and flatten with your fingers into a 30 - 40 cm round. Add the filling and fold the dough into 3 parts: first fold one shorter side to the center of the round, then fold the other side over the first, creating 3 layers of dough with filling inside. Seal the edges and transfer with parchment paper to a larger pan approximately 35 - 40 cm in size. Flatten the dough with your fingers into a larger round. Top with rosemary leaves (optional) and set aside in a warm place to rise for approximately 45 minutes.
Preheat the oven to 200 degrees C, place the baking sheet with risen dough in the oven and bake for 35 minutes. After baking, cool, then cut into pieces. Dip in olive oil with added salt, pepper, dried herbs.
