Bread Story
Every Greek village bakery has a loaf like this. Rustic, lightly chewy and finished with a beautifully crisp crust, this traditional country bread is made for tearing apart around the table. It's perfect with olive oil, feta, grilled meats or simply spread with salted butter while it's still warm.
You’ll Need
Makes 1 medium loaf
For the Dough
500g strong white bread flour
7g fast-action dried yeast
1 tsp caster sugar
2 tsp sea salt
320ml warm water
2 tbsp extra virgin olive oil
Topping
1 tbsp extra virgin olive oil
1 tsp dried oregano
1 tsp sesame seeds
Light dusting of flour
Optional but Dangerous
Crumbled feta
Kalamata olives
Roasted garlic
Olive oil and balsamic for dipping
Method
In a large bowl, combine the flour, yeast, sugar and sea salt.
Add the warm water and olive oil, mixing until a soft dough forms.
Knead for 8–10 minutes until smooth, elastic and slightly springy.
Cover and leave somewhere warm for about 1 hour, or until doubled in size.
Knock the dough back gently and shape into a large round village-style loaf.
Place onto baking paper and leave to prove for another 30 minutes.
Lightly brush the top with olive oil, dust with flour, then score a deep cross across the loaf using a sharp knife.
Sprinkle over the oregano and sesame seeds.
Preheat the air fryer to 180°C.
Carefully lower the loaf into the basket and air fry for 24–28 minutes, until deeply golden with a crisp crust.
Remove and cool on a wire rack for at least 20 minutes before slicing.