Tiropsomo (Greek Feta Bread) with Tapenade
- Yield: one 12-inch round loaf 1x
Ingredients
Scale
Bread Dough:
- 1 ½ cups + 1 Tbsp (360g) water, lukewarm (110–115°F)
- 1 Tbsp granulated sugar
- 2 ¼ tsp instant yeast (1 packet)
- 4 ½ Tbsp (56g) olive oil
- 5 cups (600g) all-purpose flour
- 1 Tbsp kosher salt
Filling:
- 8 ounces (226g) feta cheese [1]
- 1 5.5-oz jar (156g) Pantala Mykonos Tapenade
Topping:
- 1–2 Tbsp olive oil
- 1–2 Tbsp sesame seeds
Instructions
- In the bowl of your stand mixer, gently whisk together lukewarm water, sugar, and yeast. Leave undisturbed for 5–10 minutes until the mixture gets foamy.
- Add olive oil, flour, and salt. Attach paddle, then mix on low until shaggy dough forms, 1–2 minutes.
- Swap paddle for dough hook attachment. Knead on medium-low until dough is smooth, soft, and elastic, 10–12 minutes.
- Lightly grease a large bowl with olive oil. Form dough into a ball, place into bowl, and roll around to coat all sides with oil. Cover bowl with beeswax wrap or cling film and place in a warm, dry spot and leave undisturbed until dough has doubled in bulk, 30–45 minutes.
- While dough is proofing, line a large, rimmed baking sheet with parchment paper; set aside.
- Crumble feta into a medium bowl. Add tapenade and mix until feta crumbles are evenly coated.
- After dough has doubled in size, gently punch it down to release excess gas build-up. Tip dough out onto a lightly floured surface, then press into a 15" circle. Take care to ensure that the edges are thinner than the centre of the dough circle.
- Scatter filling evenly across dough circle, leaving a 1" bare border. Gently press filling into dough. Fold dough edges together over filling, pinching seams to seal.
- Carefully flip dough over so that the seams are now on the bottom, then place on prepared baking sheet. Gently press into an 11" circle.
- Cover with a clean kitchen towel or cling film and allow to rise in a warm place until visibly puffy, 45–50 minutes.
- Towards the end of your second proof, heat oven to 425°F.
- Remove kitchen towel (or cling film) from dough. Lightly oil a round glass, then press glass into dough to create a pattern of overlapping circles. [2]
NOTE: Do not use a biscuit/cookie cutter here, as you do not want to accidentally cut the top layer of dough. - Brush dough with olive oil. Sprinkle sesame seeds on top. Repress any circles, if necessary. Gently poke your fingers into the centres of the circles to flatten any air bubbles.
- Bake for 15–20 minutes or until golden brown.(Internal temperature should be 190–200°F.)
- Place baking pan on wire rack and let loaf cool for 15 minutes. If you don’t plan to eat the bread right away, transfer loaf directly to wire rack and allow it to cool completely.
- Enjoy warm or at room temperature.
Notes
- We tried this recipe with both Organic Valley feta and Président feta; both were delish!
- See exactly what we’re talking about in this video.
Adapted from: Red Star Yeast and Zolis’ Kitchen
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