Khobz bil Jben w Zitoun (Moroccan Cheese and Olive Bread)

In a small bowl, combine the lukewarm water, sugar, and active dry yeast. Let stand for 5–10 minutes until frothy.

In a large bowl, whisk together the flour and salt. Add the yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface.

Knead for about 10 minutes, until the dough is smooth and elastic. If it's too sticky, add a little more flour (a few sprinkles at a time).

Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and allow it to rise in a warm, draft-free place until doubled in size, about 1 hour.

In a bowl, combine the crumbled feta and chopped olives. Give it a good mix; this will be your stuffing.

Punch down the risen dough and turn it out onto a floured surface. Divide into 4 equal portions. Roll each into a ball and cover with a towel for 10 minutes.

Take one dough ball and flatten it into a disc about 2 cm thick. Place a generous quarter of the filling in the center. Gather the edges from around the filling, pinch them together to enclose the filling, and then gently flatten the ball again into a smooth or dimpled round. Repeat with remaining dough.

Carefully transfer the stuffed disks to a well-floured baking sheet or parchment-lined baking sheet. Cover gently with a cloth and let them rest for 30 minutes while you preheat the oven to 220°C (425°F).

After their rest, brush the tops with beaten egg if using (or just brush on a bit of olive oil instead). Using your fingers, you can deliberately press little hollows into the bread of the surface, which gives it that traditional look, but smoking them is optional the whole baking experience will still be delicious.

Place the sheet in the oven. Bake for 15–20 minutes, until the breads have turned golden brown and are puffed, and they make a hollow sound when you tap them on the bottom. Cool them slightly (if you can) before tearing them and admiring the crumbled feta clouds throughout.