Greek Feta Bread

  • In the bowl of a stand mixer fitted with the paddle attachment, beat flour, 1½ cups (360 grams) warm water, ¼ cup (56 grams) oil, sugar, salt, and yeast at low speed until a shaggy dough forms, about 2 minutes.

  • Switch to the dough hook attachment. Bead at medium-low speed until a smooth, elastic dough forms, about 10 minutes. (Dough will be very soft but should not be overly sticky.)

  • Oil a large bowl. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 30 minutes.

  • Line a rimmed baking sheet with parchment paper.

  • Turn out dough onto a lightly floured surface, and pat into a 15-inch circle that is thinner around edges than in center. Crumble feta onto dough, leaving a 1-inch border around edges; sprinkle with parsley and dill. Lightly press into dough to adhere. Fold sides of dough over filling to center, pinching seams to seal.

  • Carefully turn dough over, and place on prepared pan. Press dough into a 13×10-inch rectangle. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 45 minutes.

  • Preheat oven to 425°F (220°C).

  • Brush remaining 2 tablespoons (28 grams) oil onto dough; sprinkle with sesame seeds. Using your fingertips, dimple dough and flatten any air pockets.

  • Source:


    Yeasted Bavarian Plum Cake

    Harissa and Brie Focaccia