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Marilena's Tiropsomo

A beautiful bread filled with all the goodness of Greek ingredients and flavours – feta, EVOO and dried oregano.

Course: Appetizer
Cuisine: Greek
Keyword: bread, tiropsomo
Ingredients
  • 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
Instructions
Preparing the dough

  1. Heat the milk till it reaches40-45°C

  2. Stir in the yeast well – set aside for 10 minutes.

  3. In a stand-mixer bowl, whisk the flour, salt and oregano together

  4. Add the milk-yeast mixture, stirring gently to incorporate fully

  5. Cover the bowl with a clean towel, place it in a warm spot for 1.5-2 hours – till the dough doubles in volume

  6. 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

  7. Cover the bowl with a clean towel again and place it in a warm spot to rise for 1 hour

Baking the tiropsomo

  1. Just before the dough completes its rise, preheat the oven to 190°C fan-forced

  2. Place a 24cm cast iron pot/skilletin the oven, until it is very hot

  3. Line the pot/skillet with baking paper

  4. Transfer the dough mixture to the pot/skillet

  5. Return the skillet to the oven and bake for about 45 minutes or so, or until golden brown on the top and the bottom.

  6. 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

  1. Cut and enjoy!

    Kali Orexi!

Recipe Video