Greek Bread recipe (Village bread/ Horiatiko Psomi)

Instructions

1. To prepare this easy Greek bread recipe, start by adding in a large bowl the water, yeast and sugar. Use a fork to completely dissolve the yeast in the water. Set aside for about 5 -10 minutes to activate the yeast. Note: if you don’t have fresh yeast substitute for dried yeast; just use one third of the quantity stated (7g pack).
2. Add half the flour a little bit at time whilst mixing with a spoon. Add the olive oil and salt and the rest of the flour and mix with a spoon until all the flour has been absorbed. At this point the dough should be sticky on your hand.
3. Knead the dough a little bit with your hands until it’s elastic and form into a ball. Place the dough inside a lightly oiled large bowl and cover with cling film.
4. Let the dough rise at room temperature for 10-12 hours (or overnight).
5. Deflate the dough. Sprinkle semolina on a large working surface and transfer the dough on the surface. Using a sharp knife divide the dough in 2 equal pieces. (This Greek Bread recipe makes 2 loaves of bread).
6. Knead each piece of the dough with your hands just enough to have a nice and smooth dough that doesn’t stick too much on your hands (for about 3 minutes). Sprinkle the dough with semolina (2-3 tbsps) when kneading the dough.
7. Form 2 round loaves and place on parchment paper inside a dutch oven with a lid. Score the top of each loaf using a sharp knife. Place the lid on the casserole dish.
8. Preheat the oven at 480F. Bake for 20 minutes with the lid on and then reduce temp to 450F and bake another 15 minutes or so with the lid removed, until nicely golden and crusty.