Horiatiki Bread

🔥 Prep

• Measure 500 g flour into a large mixing bowl.
• Dissolve 1 tsp yeast in 100 ml of the 300 ml warm water (about lukewarm, ~38 °C) and let sit for 5 minutes until frothy.
• Measure 1 tsp salt and 1 tbsp olive oil, set aside.

🔥 Cook

• 1. Add the yeast mixture, remaining 200 ml water, salt, and olive oil to the flour; mix until a shaggy dough forms.
• 2. Turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
• 3. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let the first rise for 1 hour at room temperature (around 22 °C) until doubled in size.
• 4. Punch down the dough, then shape it into a round loaf or oval batard and place on a parchment‑lined baking sheet.
• 5. Cover loosely and let the second rise for 30 minutes at room temperature.
• 6. Preheat the oven to 220 °C (425 °F) (high heat) for 15 minutes before baking.
• 7. Score the top of the loaf with a sharp knife, then bake for 25‑30 minutes until the crust is golden brown and the internal temperature reaches 95 °C (203 °F).
• 8. Remove the bread from the oven, transfer to a wire rack, and let cool for at least 20 minutes before slicing.

🔥 Serve

• Slice the Horiatiki bread thickly and serve warm with olive oil for dipping.
• Pair with traditional Greek toppings such as sliced tomatoes, cucumber, red onion, feta cheese, olives, and a drizzle of oregano.
• Enjoy alongside a Greek salad or as a base for bruschetta with toppings of your choice.