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More Bread Recipes:
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- Loaded Olive & Halloumi Bread
- Greek Feta Bread: Tiropsomo: Soft & Delicious!
- The Best and Softest Homemade Pocket Pita Bread Recipe
- Garden Art Lagana (the Greek Focaccia) Bread
- 1 and 1/2 teaspoons (6g) active dry yeast
- 2 teaspoons (10g) granulated sugar
- 1 and 1/2 cups (375ml) water
- 4 cups (630g) all-purpose flour
- 1 teaspoon salt
- 1/4 cup (60ml) olive oil
- 8 ounces (226g) cream cheese, soft and at room temperature
- 6 ounces (170g) feta cheese
- 3 ounces (85g) shredded parmesan cheese or graviera
- 2-3 tablespoons olive oil
- black pepper, to taste
- a teaspoon of dried thyme or oregano
- shredded mozzarella cheese
For the egg wash:
- 1 egg yolk
- 1-2 tablespoons butter, melted
The Tomato Sauce:
- 1 cup Marinara Sauce
- 2-3 tablespoons Harissa Sauce
- 1 teaspoon thyme
Make the dough:
Combine the yeast, water, and sugar in the bowl of a tabletop mixer that has been fitted with the dough hook attachment. Whisk them together and set aside to proof for about 8 minutes.
Combine the flour and salt in a large mixing bowl and whisk them together.
Add the flour mixture to the mixer along with a quarter cup of olive oil. Knead on low for 10 minutes.
Transfer the dough to a large bowl that has been greased with 2-3 tablespoons of olive oil. Toss the dough to coat. Cover in plastic wrap and set aside to rise. The dough should double in volume for best results. About 2 hours.
Make the Filling:
Combine the cream cheese, parmesan cheese, feta, and olive oil. Mix together. Add black pepper and thyme. Taste and adjust seasoning if desired.
Assemble the Bread:
Divide the dough into 4 equal pieces.
Roll each portion into a 10-inch round. Divide the filling into 3 portions.
Line a baking tray with parchment paper.
Place the first round of dough on the pan and spread the cheese filling over it. Sprinkle the top with mozzarella cheese. Repeat this step with the other 2 portions of dough and place the last portion over the cheese filling.
Press the center with a 3-inch diameter cup or bowl.
Cut 16 strips around the circle.
Twist two adjacent strips away from each other (2 twists) and connect the ends together. Repeat the same process with the remaining strips.
Combine the egg wash ingredients together in a bowl and mix. Brush the dough with the eggwash. Cover loosely with plastic and set aside to rise for 20 minutes while the oven preheats.
Preheat the oven to 400 °F, 200 °C.
Bake on the center rack for 20 minutes. Raise the temperature to 450 °F, 230 °C and bake for an additional 10-15 minutes or until golden brown.
Allow the bread to rest at room temperature for 20 minutes before serving.
Make the Dipping Sauce: In a small saucepan, combine all of the ingredients together and bring to a boil. Taste and adjust seasoning if needed. Serve alongside the bread.
Leftovers can be stored in an airtight container in the refrigerator up to a week. Freeze for up to a month. Toast in the oven before serving.
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