🍞 Rustic Mediterranean Bread

🧺 Ingredients

• 3½ cups (440 g) bread flour or all-purpose flour

• 2 tsp instant or active dry yeast

• 1½ tsp salt

• 1 tbsp olive oil

• 1½ cups (360 ml) warm water

• 1 tbsp honey or sugar (optional, helps browning)

• Extra flour for dusting

🥣 Instructions

1. Mix

   • In a large bowl, mix flour, yeast, and salt.

   • Add warm water, olive oil, and honey.

   • Stir until a sticky dough forms.

2. First rise (no-knead style)

   • Cover bowl with plastic wrap or towel.

   • Let rise 1½–2 hours, until doubled and bubbly.

3. Shape

   • Turn dough onto a well-floured surface.

   • Gently shape into a round or oval loaf (don’t overwork).

4. Second rise

   • Place on parchment paper.

   • Cover and rest 30–40 minutes.

5. Bake

   • Preheat oven to 230°C / 450°F.

   • Place a pan of hot water in the oven for steam.

   • Bake for 30–35 minutes until deep golden and hollow-sounding.

6. Cool

   • Cool completely before slicing.

🧀 Mediterranean Halloumi Board

🧺 Ingredients

• 200–250 g halloumi cheese

• 1 tbsp olive oil

• ½ tsp dried oregano or thyme

• Cherry tomatoes

• Cucumber slices

• Olives (green or kalamata)

• Roasted red peppers or sun-dried tomatoes

• Fresh herbs (basil, parsley, or mint)

• Lemon wedges

• Honey or fig jam (optional)

🔥 Cook the Halloumi

1. Slice halloumi into 1 cm thick slices.

2. Heat a pan or grill on medium-high.

3. Brush cheese lightly with olive oil.

4. Grill 1–2 minutes per side until golden.

5. Sprinkle with herbs and a squeeze of lemon.

🧺 Assemble the Board

• Arrange warm halloumi in the center.

• Surround with vegetables, olives, bread slices, and dips.

• Drizzle honey over halloumi if you like sweet-savory flavors.

❓ Q & A

Q: Why is my rustic bread flat?

A:

• Dough was over-proofed

• Not enough steam in the oven

• Flour was too weak (bread flour helps)

Q: Can I add olives or herbs to the bread?

A:
Yes! Add during mixing:

• ½ cup chopped olives

• 1 tbsp rosemary, oregano, or thyme

Q: Can I knead this bread?

A:
Yes. Knead 8–10 minutes if you prefer a tighter crumb.

Q: Why does halloumi squeak?

A:
That’s normal! It’s a sign of fresh, high-protein cheese.

Q: Can halloumi melt?

A:
No — it softens but keeps its shape, making it perfect for grilling.

Q: Can I serve this cold?

A:
Halloumi is best warm, but leftovers are fine cold in salads or wraps.

Q: Bread storage?

A:

• Room temp: 2 days

• Wrapped + frozen: up to 2 months