In Greece, rustic Horiatiko Psomi is baked daily, prized for its thick golden crust and irresistibly moist center. Made from just four humble ingredients, flour, salt, water, and yeast, this timeless loaf reflects the resourcefulness of the Greek table. For our family, it is deeply nostalgic, a reminder of childhood, resilience, and the simple breads that sustained generations.
Ingredients:
3 cups organic all purpose flour, plus more for dusting
1 teaspoon Fancy Peasant Mountain Oregano Salt
1/2 teaspoon active dry yeast
1 3/4 cups filtered warm water, between 100 and 110 degrees Fahrenheit
Additional flour for dusting the counter and top of the bread
In a large bowl, whisk together the flour, salt, and yeast. Add the warm water and mix until a sticky dough forms.
Cover with a clean towel and let rest at room temperature for about 4 hours or overnight, away from drafts, until the dough has roughly tripled in size.
Flour the counter well and gently turn the dough out. Dust the top and bottom with more flour and softly shape into an oval. No kneading needed.
Place onto parchment in an oven safe dish. Cover with a lid and place into a cold oven.
Turn oven to 450°F. Bake for 30 minutes with the lid on, then remove the lid and bake another 25 to 30 minutes until deeply golden with a thick rustic crust.
Let the bread cool for at least 10 minutes before slicing. Serve warm with Fancy Peasant dipping oil, soft butter, or a sprinkle of mineral salt.
