Tortano with roasted vegetables and feta recipe

Ingredients

• 1 portion tortano
• 7 oz (200 g) feta cheese
• 3 sprigs rosemary, leaves stripped and finely chopped
• 2 tbsp fennel seeds
• 1 carrot, peeled and diced
• 1 parsnip, peeled and diced
• 5 artichoke hearts, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, thinly sliced
• Butter
• Sea salt
• Freshly ground black pepper
• 2 tbsp honey, clear

1. Crumble the feta cheese and lightly pound the fennel seeds in a mortar. Peel and dice the vegetables into small cubes.
2. Fry the vegetables and garlic in butter until soft and season with salt and pepper. Let cool.
3. Make the tortano according to the basic recipe.
4. Layer the feta with the vegetables, rosemary and fennel over the dough. Drizzle with honey.
5. Brush the edges of the dough with water and roll it into a sausage shape. Shape it into a wreath.
6. Preheat the oven to 250°C (500°F/gas 10).
7. Place on a tray lined with baking parchment, flour the bread and let it rise under a cloth for around 30 minutes.
8. Put the tray in the oven and lower the temperature to 200°C (400°F/gas 6). Bake the bread for around 35 minutes and let it cool on a cooling rack.