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Hello food lovers. Today we’re baking a rustic Greek classic somi leolatto olive oil bread. Soft inside, golden outside, and full of Mediterranean flavor. Start by mixing 500 g of flour, one packet of dry yeast, a teaspoon of sugar, and a pinch of salt. Slowly add about 300 ml of warm water, and 3 tablesp of extra virgin olive oil. Knead the dough until smooth and elastic, about 8 10 minutes. If it’s sticky, add a little more flour. Place the dough in a bowl. Cover with a cloth and let it rise for about an hour until doubled in size. Once ready, punch it down and shape it into a round or oval loaf. Place it on a baking tray lined with parchment. Brush the top generously with olive oil. Sprinkle a little coarse salt and even some sesame seeds for extra crunch. Cover and let it rest for 20 more minutes. Preheat your oven to 200 to go 90°. Bake the bread for 30 35 minutes until the crust is golden and the loaf sounds hollow when tapped. Let it cool slightly before slicing. Serve warm with olives, cheese, or simply dipped in more olive oil. That’s it. Homemade somi miolato. Simple, rustic, and delicious. A true taste of grease in your kitchen.
Dining and Cooking