Skordopsomo - Greek Garlic Bread

Ingredients

• 4 cups (500g) all-purpose flour 4 cups (500g) all-purpose flour
• 2 ½ teaspoons (7g) active dry yeast 2 ½ teaspoons (7g) active dry yeast
• 1 ½ teaspoons (7g) salt 1 ½ teaspoons (7g) salt
• 2 tablespoons (30ml) extra virgin olive oil 2 tablespoons (30ml) extra virgin olive oil
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon (15ml) dried oregano 1 tablespoon (15ml) dried oregano
• 1 tablespoon (15ml) dried thyme 1 tablespoon (15ml) dried thyme
• 1 tablespoon (15ml) dried rosemary 1 tablespoon (15ml) dried rosemary
• 1 teaspoon (5ml) dried basil 1 teaspoon (5ml) dried basil
• 1 teaspoon (5ml) dried parsley 1 teaspoon (5ml) dried parsley
• 1 ½ cups (355ml) warm water 1 ½ cups (355ml) warm water

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 40g, 1g
• Protein: 6g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, and salt.
2. 2.
   In a separate small bowl, mix together the minced garlic, dried oregano, dried thyme, dried rosemary, dried basil, dried parsley, and olive oil.
3. 3.
   Add the garlic and herb mixture to the flour mixture and gradually pour in the warm water.
4. 4.
   Mix the ingredients together until a dough forms.
5. 5.
   Transfer the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
6. 6.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
7. 7.
   Preheat the oven to 200°C (400°F).
8. 8.
   Punch down the risen dough and shape it into a loaf or desired shape.
9. 9.
   Place the shaped dough onto a baking sheet lined with parchment paper.
10. 10.
    Cover the dough with the kitchen towel and let it rise for another 30 minutes.
11. 11.
    Bake the bread in the preheated oven for 25-30 minutes or until it turns golden brown.
12. 12.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Garlic — Make sure to mince the garlic finely to evenly distribute its flavor throughout the bread.
• Olive oil — Use extra virgin olive oil for its distinct Mediterranean taste.
• Dried herbs — If you prefer a stronger herb flavor, you can increase the amount of dried herbs used in the recipe.

Tips & Tricks

• For a more pronounced garlic flavor, you can roast the garlic cloves before mincing them.
• Brush the bread with olive oil and sprinkle some sea salt on top before baking for an extra burst of flavor.
• Serve the Skordopsomo warm for the best taste and texture.
• Experiment with different combinations of herbs and spices to personalize the flavor of the bread.
• Leftover Skordopsomo can be toasted and used as a base for bruschetta or croutons.

Serving advice

Skordopsomo is best served warm. Slice it into thick pieces and serve it alongside a bowl of tzatziki or hummus for dipping. It also pairs well with Greek salads, soups, or as a side dish to grilled meats and vegetables.

Presentation advice

To enhance the presentation of Skordopsomo, sprinkle some fresh herbs, such as parsley or oregano, on top of the bread before serving. You can also drizzle a little extra virgin olive oil over the slices for a glossy finish.