Tirópsomo - Feta bread
Jan 28, 2013
In Greece we love both feta and bread and this pair, together with some olives, are the most common choice for a quick snack between meals.
Tirópsoma, sold in every bakery across the country, are savory breads made from common bread dough with the addition of feta in the batter, making it an easy snack to enjoy while on the go.
These feta breads can be flavored with oregano, olives, or even sun dried tomatoes in a ‘special’ version. When feta bread is made at home the list of seasonings, herbs, cheese or even flour is endless. Here I give you the basic feta bread recipe that we make at home. You can be more creative and try various additions or just follow this classic traditional version.
For one big or two smaller loaves
500gr bread flour
8gr dry yeast
350gr lukewarm water
2Tbsps olive oil
250gr grated feta
In a medium sized bowl stir together the flour, salt, olive oil and yeast; stir in the cheese, add water and, using a wooden spoon or your hand, mix until a wet, sticky dough forms (about 30 seconds) adding additional water if needed. Cover bowl with plastic wrap and let stand in a warm place until the dough has doubled in size.
Flour the work surface; spread the dough out, onto the work surface. Lightly flour hands and lift the edges of dough toward the center. Nudge and tuck the edges of the dough to form either one or two round loaves.
Place a piece of parchment paper on the baking tray and dust with flour. Gently place the dough on the parchment and lightly dust the top with flour. Cover dough loosely with a clean kitchen towel and let stand in a warm, draft-free spot until almost doubled in size.
Preheat the oven to 200 C.
Uncover the risen loaf or loaves and transfer the baking tray to the oven. Bake for 40- 50 min until golden brown.