Horiatiko Psomi

We often visit Greece and in particular the wonderful island of Symi.  I love the Greek bread that we get there; it is very crusty, has a good depth of flavour and is quite dense, so great for soaking up all those tomato juices and oil left after eating a Greek salad.  I’ve never been able to replicate it until I found this recipe recently and gave it a try.  It worked really well; the long overnight proving develops the flavour and cooking it in a cast iron casserole dish, covered for most of the cooking time, developed a great crust.  We had a salad at lunchtime with lots of juices and this was perfect for soaking them up.  I’ll definitely be doing this again.