Crusty on the outside with a soft, fluffy centre, this traditional Greek feta bread will be a household favourite.

| By Melissa King | Recipes

Helena and Vikki Moursellas’ Tiropsomo with Olives

Crusty on the outside with a soft, fluffy centre, this traditional Greek feta bread will be a household favourite.

Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, Sydney-based cookbook authors and twin sisters Helena and Vikki Moursellas share their recipe for traditional Greek Tiropsomo.


Ingredients

  • 375 ml (1 ½ cups) lukewarm milk
  • 7 g dried yeast
  • 400 g (3 cups) plain flour
  • 1 teaspoon sea salt flakes
  • 3 teaspoons dried rosemary
  • 60 ml (¼ cup) extra virgin olive oil
  • 70 g (½ cup) pitted black olives, sliced in half
  • 100 g Greek feta, crumbled
  • Fresh figs, sliced, and Greek honey, to serve

Method

Preheat the oven to 200°C/180°C fan. Place a 22cm cast iron pot into the oven to preheat.

In a large jug, combine milk and yeast. Set aside for 10 minutes.

In a large mixing bowl, combine flour, salt and rosemary. Add the milk mixture and stir with a wooden spoon until you have sticky dough. Cover with a clean tea towel and place in a warm spot for 1 hour to prove or until doubled in size.

Knock back the dough, pour oil over the dough and use your hands to incorporate the oil into the dough. Gently fold in olives and feta until you have a smooth, oily dough.

Lift dough onto a large piece of baking paper and carefully place into the preheated cast iron pot.

Bake the Tiropsomo for 40–45 minutes until the loaf is golden and sounds hollow when tapped. Cool slightly before serving.

Serve with figs and honey.

For more from Helena and Vikki, follow them on Instagram at @helenaandvikki

Photography by Alisha Gore. Styling by Audrey Won.


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