Step 1

Make the starter:

Step 2

Combine all of the starter ingredients into the bowl of a tabletop mixer fitted with the hook attachment. Mix the ingredients together with a spoon or whisk and set aside for 8-10 minutes.

Step 3

Note:

Step 4

A puffy cloud will form on the top of the mixture. If this does not happen, throw away the mixture and start with a different batch of yeast. Yeast very rarely goes bad, but when it does, it cannot be used.

Step 7

Combine the remaining flour and salt in a bowl and whisk together.

Step 8

Add the flour mixture along with the olive oil to the yeast mixture. Knead on low speed for 10 minutes.

Step 10

Place the dough in an oiled large bowl and cover with plastic. Set aside in a warm place to rise until doubled in size. This usually takes around 1 and 1/2 to 2 hours depending on the temperature.

Step 11

Pour 1-2 tablespoons of olive oil over your work surface and rub it all around. This will keep the dough from sticking.

Step 12

​Punch down the dough and transfer it to the work surface. Press it with your hands and form it into a 15 inch circle. Crumble the feta and add it to the top of the dough. Gather the ends of the circle and bring them towards the center to cover the feta cheese.Smoothe the top out and flatten it. Flip the dough over.

Step 13

Sprinkle some semolina flour on top of a baking tray or line it with parchment paper.

Step 14

Transfer the feta filled dough to the tray and press it to form a 13-inch round.

Step 15

​Cover with a clean kitchen towel and set aside to rise for about 30 minutes.

Step 17

In the meantime, preheat the oven to 425 °F, 220 °C.

Step 18

Once the dough is puffy, remove the towel or plastic wrap and make some indentations on the top using your fingertips.

Step 19

Combine the melted butter and cream in a small bowl and whisk them together. Brush the mixture over the top of the dough and sprinkle the sesame seeds on top.

Step 20

Bake for 25-30 minutes.

Step 21

Allow the bread to rest for 15 minutes before serving.