As we have mentioned a few times on our facebook page, the Greeks are bread lovers. We have a really strong passion for bread, which is always present on a Greek table. Whatever the meal, being a simple salad, a pasta dish or some mezedes, there is always bread. And there is always sufficient amount of bread for everyone.
Another element, characteristic of our cuisine is the use of herbs. Greece’s countryside is a treasure of herbs, some well known and others rather rare that can be found only in certain areas.
Today, on our blog post, we combine these two features: Bread and herbs. And we bake a lovely rosemary olive oil bread.
1 cup lukewarm water
2 tsp. active dry yeast
1 1/2 cups white whole wheat flour
1/2 cup bread flour + extra for kneading
1 tsp. salt
2 Tbsp. fresh rosemary, chopped
1/2 tsp. freshly ground black pepper
3 Tbsp. esti extra virgin olive oil
1 egg, whisked with 1 Tbsp. water
1 tsp. dried rosemary
In a large bowl combine the water with the yeast. Let it sit for 10 minutes.
Stir in the whole wheat flour, plus the salt, pepper, rosemary and olive oil. Add the bread flour and knead until the dough forms a ball. Continue kneading on a lightly floured surface for about 5 minutes, adding more flour if necessary, so as to get a smooth dough that does not stick on your fingers..
Place the dough in a lightly greased bowl and cover with a kitchen towel. Let rise until it is doubled in size. It may take about one hour.
Punch down and form the dough into a round loaf. Place it on a cornmeal dusted pizza peel. Cover again and let it double in size, about one hour
Preheat the oven to 200 degrees C. When the dough has risen, gently brush the top with the egg wash and sprinkle with dried rosemary.
Bake for 20-25 minutes until the top of the bread is golden brown and sounds hollow when tapped.
Enjoy a slice of this wonderful bread by drizzling it with a few drops of esti extra virgin oil!