Greek Bread With Oregano and Olive Oil
User Reviews
5
Greek Bread With Oregano and Olive Oil
Description
Greek Bread With Oregano and Olive Oil starts with proofing yeast mixed with flour, sugar, and warm water to activate. The dough combines all-purpose flour with olive oil, honey, and salt then incorporates the yeast mixture and warm water for kneading. After a one-hour rise, the dough is shaped into a ball, placed on parchment paper, sprinkled with dried oregano and coarse salt, then rested another 30 minutes.
Baking in a preheated Dutch oven at 450°F creates a warm, humid environment that promotes a beautifully crisp crust while keeping the crumb moist and open. The oregano and olive oil topping adds a fragrant, savory note to the bread’s surface. The texture is firm yet soft inside, typical of artisan-style Greek bread.
This bread pairs well with dips, grilled meats, or as a side for soups and salads. Handling the dough on parchment paper helps transfer it easily into the hot Dutch oven. For ease, the parchment can be omitted if the pot is enamel-coated. Adjust water gradually to achieve a soft but manageable dough consistency.
Ingredients
- 750 gr all-purpose flour 6 cups all-purpose flour
- 7 gr active yeast 2 1/4 teaspoons, about one packet of active yeast
- 1 teaspoon sugar
- 100 gr extra virgin olive oil ½ cup extra virgin olive oil
- 1 teaspoon honey
- 2 teaspoon salt sea salt
- 1-1½ cups water
- oregano dry
- sea salt coarse
Instructions
- Add the yeast in half a cup of warm water. Add 1 tsp sugar and 5 tablespoons of flour. Stir, cover with a kitchen towel and put the cup aside in a warm place for about 30 minutes.
- Using a mixer with a dough hook, mix the olive oil, sea salt, and honey with the flour.
- Add the yeast mixture, mix and slowly add about one cup of warm water. Knead for 5 min.Cover bowl tightly with plastic wrap and set aside in a warm place (I use my microwave oven) to proof for an hour.
- Punch down dough. Generously flour a sheet of parchment paper; transfer the dough to parchment, and quickly shape into a ball with floured hands. Place the dough on the parchment paper and sprinkle the top with a tablespoon of dry oregano and a teaspoon of coarse finishing salt. Sprinkle a little flour. Top with plastic wrap and let it rest for 30 minutes.
- Heat the oven to 450 degrees F. Once the oven is preheated, place a 5-quart Dutch oven with the cover in the oven for 30 minutes before baking.Remove the Dutch oven from the oven. Uncover the dough and carefully transfer to Dutch oven, with parchment paper beneath (it is easier to transport).
- Cover and bake bread for 30 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool slightly before slicing.
Notes
- Use parchment paper for easy handling and transfer of dough into the Dutch oven unless your pot has an enameled interior.
- Preheat the Dutch oven inside the oven for 30 minutes to ensure even and strong heat for baking.
- Keep in mind that nutritional information is an estimate and may vary based on ingredients used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 313mg | 13% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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