Greek cuisine · Dough, Pasta & Rice

Tyropsomo

Soft yeast bread with feta and herbs baked into the dough, golden brown outside and airy and cheesy inside.

Ingredients · for 6 servings

• 500 g flour
• 7 g dry yeast
• 300 ml lukewarm water
• 1 tsp sugar
• 1 tsp salt
• 250 g feta
• 100 g kefalotyri or parmesan
• 1/2 bunch dill
• 1 tsp dried oregano
• 5 tbsp olive oil
• 1 egg for brushing
• 1 tbsp sesame seeds

Instructions

1. Dissolve the yeast and sugar in the lukewarm water and let stand 10 min., until a clear foam cap forms – this confirms the yeast is active.
2. Mix flour with salt, add the yeast mixture and 3 tbsp olive oil and knead 8–10 min. into a soft, supple dough that comes away from the bowl.
3. Cover the dough and let rise in a warm place 60 min., until it has doubled in volume.
4. Coarsely crumble the feta, grate the kefalotyri, finely chop the dill and mix everything with the oregano and remaining olive oil.
5. Roll the dough out on a floured surface into a rectangle of about 30 × 40 cm, spread the cheese mixture over it, roll up from the long side and close the roll into a ring; let rise on the baking sheet 25 min.
6. Brush with beaten egg, sprinkle with sesame seeds and bake at 200°C top/bottom heat 30–35 min., until the bread sounds deeply golden brown and hollow when tapped on the bottom; break open warm and serve.