Crumble the yeast, add the salt, honey and mix with the luke-warm water until the yeast dissolves. Add the olive oil.
Add the durum wheat flour and then add the wheat flour little at a time. Mix until the dough becomes smooth and elastic.
Put a tea-towel on top of the bowl and let the dough rest for about 30 minutes.
Knead the dough and form a rectangle. It should be about 1 cm thick. (about 1 inch.)
Spread the sun-dried tomato paste all over the rectangle. Then crumble the feta cheese all over the dough. Drizzle the olive oil the same way and finally spread the olives.
Brush the edges with luke-warm water and form a roll. Then make it into a wreath.
Put onto a fitted baking tray, dust with some flour. Cover with a tea towel and let it rise for 30 minutes.
Set the oven to 250C/fan and bake in the middle of the oven for about 10 minutes. Then lower the oven temperature to 200C/fan. Bake for another 20 minutes.
Let it cool before you serve it.
