Marilena’s Tiropsomo is a family recipe from Epirus, Greece! A beautiful bread filled with all the goodness of Greek ingredients and flavours – feta, EVOO and dried oregano. Let this bread transport you to a breakfast buffet in Greece and the anticipation of endless Hellenic travel adventures ????????
Thank you Marilena for allowing me to share this special recipe! Marilena Leavitt is a trained chef, residing in Washington, DC. For the last 10 years she has been working with the talented team of chef instructors at Culinaria Cooking School in Vienna, Northern Virginia, where she focuses on Mediterranean cooking and, in particular, regional Italian and Greek cuisine. When not at the school, she teaches private cooking classes, caters small events, works as a private chef and does freelance content creation (recipes and photography) for some of her favourite food brands.
- 360 ml milk, lukewarm lukewarm
- 7 g active dry yeast
- 425 g plain or all-purpose flour
- 1 ½ tsp teaspoons salt
- 1 tbsp dried oregano
- 100 ml extra virgin olive oil
- 125 g feta cheese, crumbled
Preparing the dough
Heat the milk till it reaches40-45°C
Stir in the yeast well – set aside for 10 minutes.
In a stand-mixer bowl, whisk the flour, salt and oregano together
Add the milk-yeast mixture, stirring gently to incorporate fully
Cover the bowl with a clean towel, place it in a warm spot for 1.5-2 hours – till the dough doubles in volume
Add the olive oil and feta to the bread dough and using a dough hook on a stand mixer, mix till well combined on medium speed – about 2 minutes
Cover the bowl with a clean towel again and place it in a warm spot to rise for 1 hour
Baking the tiropsomo
Just before the dough completes its rise, preheat the oven to 190°C fan-forced
Place a 24cm cast iron pot/skilletin the oven, until it is very hot
Line the pot/skillet with baking paper
Transfer the dough mixture to the pot/skillet
Return the skillet to the oven and bake for about 45 minutes or so, or until golden brown on the top and the bottom.
Remove from the oven and let the bread cool for 10 minutes in the skillet, before placing it on a wire rack to cool completely
Serving the tiropsomo
Cut and enjoy!