Start by blooming the yeast by mixing it with sugar and very warm water in a bowl. Let it stand for about 5-10 minutes until foamy.

Combine bread flour and salt in a bowl, creating a well in the center. Pour in the yeast mixture and olive oil, then gradually add water, mixing until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Shape it into a ball and place it in a greased bowl, covering it with a damp cloth.

Allow the dough to rise in a warm area until doubled in size, about 1 to 1.5 hours. Gently deflate the dough, turning it onto a floured surface.

Divide the dough into 3 equal portions. Roll each piece into a ball and let them rest for 15 minutes, covered with a kitchen towel. Roll each ball into an oval shape about 40cm x 20cm.

Sprinkle a baking tray with semolina to prevent sticking. Place the oval dough on the tray and top with cheese and chosen filling, leaving a 2cm border.

Fold the edges of the dough over the filling, pinching and sealing them to create a boat-like shape.

Preheat the oven to 240°C (465°F). Bake the assembled pide for about 15 minutes, until the crust is golden brown and crispy.

Allow the Turkish flat bread to cool slightly on a wire rack before slicing. Serve warm, garnished with crumbled feta, sesame seeds, and olive oil.