Breads Archives - The Mediterranean Dish https://www.themediterraneandish.com/category/breads/ Mediterranean Recipes & Lifestyle Fri, 20 Sep 2024 17:26:52 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.2 https://www.themediterraneandish.com/wp-content/uploads/2024/01/cropped-favicon_600x600-32x32.jpg Breads Archives - The Mediterranean Dish https://www.themediterraneandish.com/category/breads/ 32 32 Seeded Whole Wheat Bread https://www.themediterraneandish.com/seeded-whole-wheat-bread/ https://www.themediterraneandish.com/seeded-whole-wheat-bread/#comments Fri, 11 Oct 2024 12:00:00 +0000 https://www.themediterraneandish.com/?p=92030 This nutritious whole wheat bread recipe pays off with its delicately fluffy crumb and perfectly crispy-crunchy seeded crust. And it’s surprisingly easy to make! This wholesome and flavorful seeded whole wheat bread recipe is one of the many loaves I baked over the two years when I returned to New England after living in Spain.…

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This nutritious whole wheat bread recipe pays off with its delicately fluffy crumb and perfectly crispy-crunchy seeded crust. And it’s surprisingly easy to make!

An overhead photo of baked whole wheat bread in a loaf pan.
Photo Credits: Mark Beahm

This wholesome and flavorful seeded whole wheat bread recipe is one of the many loaves I baked over the two years when I returned to New England after living in Spain. One of my first “culture shocks” was the supermarket sandwich loaves. They were so sweet, the crumb soft but disappointing, as was the crust. It took a long time to find store-bought artisan bread, and when I did they were surprisingly expensive.

Whenever I could manage, I’d make homemade bread. Dedicating ten minutes of meditative mixing and kneading, plus passive time waiting for the dough to rise and bake, turned into a delicious ritual. This simple whole wheat bread recipe was born, along with other whole wheat goodies like Pizzas Dough and Blueberry Muffins.

With this simple loaf, the whole wheat flour imparts a complex and earthy flavor, while the blend of toasted seeds adds a mild nuttiness. As opposed to supermarket varieties, homemade bread has a crisp crust to contrast the soft interior. The crunchy seeds add to the textural variety, and you can control the sweetness with just a tablespoon of honey.

Making your own sandwich bread doesn’t require as much time as you might expect, especially when you consider it’s mostly hands-off. Storebought bread doesn’t get stale as quickly as homemade bread–almost frighteningly so—but you will get a few days out of this one. Plus, it comes back to life with a quick trip to the toaster, ready for Breakfast Toasts or open-faced sandwiches.

Table of Contents
  1. Seeded Whole Wheat Bread Ingredients and Substitutions 
  2. How to Make Seeded Whole Wheat Bread
    1. Make and Rest the Dough
    2. Shape, Top, and Proof the Dough
    3. Bake, Cool, and Slice
  3. What Seeds to Use for Whole Wheat Bread
  4. How to Knead Whole Wheat Dough
    1. To knead by hand:
    2. To knead in a stand mixer:
  5. What to Serve with Seeded Whole Wheat Bread
  6. More Whole Wheat Treats
  7. Seeded Whole Wheat Bread Recipe
Ingredients for whole wheat bread including flax, sunflower and sesame seeds, whole wheat flour, all purpose flour, salt, instant yeast, water, olive oil and honey.

Seeded Whole Wheat Bread Ingredients and Substitutions 

This simple list of ingredients bakes into a nutty, wholesome sandwich bread, and it can easily be made vegan. This bread is a great way to use up partial bags of seeds in your cupboard, or you can use a blend of your favorites. Here’s what you’ll need:

  • Whole wheat flour: Nutty and earthy, whole wheat flour is not only healthier but much more flavorful than white flour. You can use regular whole wheat flour or white whole wheat flour for a lighter taste.
  • All-purpose flour: Using some all-purpose flour makes the bread loftier, softer, and lightens the crumb. You can use 100% whole wheat, but the loaf will not rise as much.
  • Mixed seeds: Seeds add flavor, texture, extra protein, and a dose of healthy fats. I used a blend of flax, sunflower, and sesame sesame seeds.
  • Kosher salt: I use Diamond Crystal kosher salt. If you’re using Morton’s, sea salt or table salt, reduce the amount to 1 1/2 teaspoons.
  • Instant yeast: I like to use instant yeast because you don’t need to activate it before mixing the dough. You may substitute it with the same amount of active dry yeast, but you’ll need to extend the rising and proof times by 15 to 20 minutes.
  • Water: You can substitute some or all of the water for milk or plant-based milk for a richer loaf.
  • Olive oil: Olive oil tenderizes the dough and gives the loaf a softer crumb.
  • Honey: A little bit of honey adds a touch of floral sweetness to offset some of the bitter notes in the whole wheat. To make this vegan, substitute the honey with another liquid sweetener, such as maple, date, or agave syrup.
  • Egg wash: brushing the top of the loaf with an egg wash helps the mixed seed topping stick to the bread and creates a golden-brown crust. To make it vegan, use Just Egg (vegan egg replacement) thinned with some plant-based milk, or to use aquafaba.
An overhead photo of a partially sliced whole wheat bread loaf behind 3 slices of the bread on a cutting board with a knife.

How to Make Seeded Whole Wheat Bread

At one point I fell into a rhythm of baking bread on Sunday afternoons to use throughout the week. I’m not suggesting everyone has the time for this—I admit baking is both my job and my hobby. But it can be a treat to break the routine when you can, especially when the reward is freshly baked bread! Here are the steps:

Make and Rest the Dough

  • Toast the seeds: Preheat the oven to 350°F. Spread 1/2 cup of mixed seeds into a single layer on a baking sheet and toast in the preheated oven for 5 to 10 minutes, until fragrant and light brown. Start checking after 5 minutes so they don’t burn. Turn off the oven and set the seeds aside to cool slightly. The seeds for the whole wheat bread spread evenly on a baking sheet.
  • Mix the dry ingredients: Add the cooled seeds to a large mixing bowl, along with  2 3/4 cups (330g) whole wheat flour, 1 cup (120g) all-purpose flour, 1 tablespoon (9g) salt, and 1 tablespoon instant yeast. The dry ingredients for the whole wheat bread in a mixing bowl with a wooden spoon.
  • Add the wet ingredients: Pour in 1 1/4 cups (300ml) hot water (105 to 115°F), 2 tablespoons olive oil, and 1 tablespoon honey. Mix with a wooden spoon until the dough comes together into a rough ball.
  • Knead the dough: Scrape the dough onto a lightly floured surface. Knead by hand for 10 minutes until smooth. At first, the dough will seem too sticky, but it will become more manageable as you knead it. Try not to add much flour. If the dough sticks to your hands or the countertop, let it be and reincorporate it into the dough once the dough loses some of its stickiness.An overhead photo of a whole wheat bread dough ball.
  • First rise: Shape the dough into a taught ball. Grease a clean bowl with a thin layer of olive oil and place the ball of dough in the bowl. The whole wheat bread dough ball in a large bowl.
  • Rest the dough. Cover and leave it in a warm place to rise for about 1 hour, or until roughly doubled in size. Whole wheat dough rising in a large bowl.

Shape, Top, and Proof the Dough

  • Shape the dough: Grease a loaf pan with olive oil and set aside. Lightly dust a clean work surface with flour. Place the dough upside down on the surface so the smooth side is facing down. Gently press and stretch the dough to shape it into a square the same width as the bottom of the loaf pan.An overhead photo of whole wheat bread dough shaped into a large square next to a small bowl of flour and a loaf pan.
  • Roll the dough into a log and pinch the seam. Place the loaf in the greased pan with the seam side down.An overhead photo of whole wheat bread dough rolled into a cylinder shape next to a small bowl of flour.
  • Add the mixed seed topping: Make an egg wash by beating the egg and 1 tablespoon of water in a small bowl with a fork. Brush the top of the loaf lightly with the egg wash. Sprinkle the top with 1/4 cup of untoasted mixed seeds.An overhead photo of unbaked whole wheat bread in a loaf pan.
  • Proof: Cover the pan loosely. Leave it in a warm place to rise for 30 minutes to an hour. The dough should reach the rim of a 9×5-inch loaf pan or about 1-inch above the rim in an 8 1/4×4 1/2-inch pan. Meanwhile, preheat the oven to 350°F.An overhead photo of unbaked whole wheat bread in a loaf pan.

Bake, Cool, and Slice

  • Preheat the oven and bake: Bake the loaf in the hot oven until it’s golden brown, 50 to 60 minutes. If you have a digital thermometer, the loaf is done when the interior reaches 190°F.An overhead photo of baked whole wheat bread in a loaf pan.
  • Cool: Remove the loaf from the pan and set it on a rack to cool. As tempting as warm bread is, for the best texture, let it cool completely before slicing. An overhead photo of a loaf of whole wheat bread on a wire rack.

What Seeds to Use for Whole Wheat Bread

I typically use a blend of flax, sunflower, and white sesame seeds in my whole wheat bread recipe because of their flavor, and because I always keep them stocked for adding to my weekly batch of Granola

By switching what seeds you use, you can vary the flavor and texture of the loaf and adapt the recipe to what you keep stocked in your cupboard. You can try black sesame, pumpkin, chia, poppy, or hemp seeds. I toast the seeds that will be mixed into the dough, but I use untoasted seeds for topping the bread since they’ll toast while the bread bakes.

A close up photo of a partially sliced whole wheat bread loaf.

How to Knead Whole Wheat Dough

Kneading the dough develops the gluten, a network of proteins that activates when mixing flour and water. Gluten gives the dough structure and the ability to trap the gasses produced by the yeast for a well-risen, light loaf.

Lately, I’ve been kneading more doughs by hand, either on the countertop with doughs like this one or in the bowl using periodic folds for slacker doughs like Focaccia. I like to feel the dough transform from a sticky mess to a smooth, structured mass.

The dough is ready when it has lost its stickiness, though it may still feel tacky. The dough will stretch easily without tearing. It will look smooth, but not perfectly so because of the seeds and the bran from the whole wheat flour.

To knead by hand:

  • Turn the dough out onto a lightly floured surface. 
  • Push the dough with the heel of your palm, stretching the dough forward. 
  • Use your fingers to fold it back. 
  • Give the dough a quarter turn and continue.

To knead in a stand mixer:

  • Knead the dough on speed 2 in a KitchenAid fitted with a dough hook for 5 to 7 minutes, or until the dough no longer sticks to the sides of the bowl and gathers around the dough hook.
  • Note: There’s less mess and you avoid the dough sticking to your hand. The only downside is that it may crush some of the seeds, but you won’t notice it in the final loaf.
A close up of a loaf of whole wheat bread.

What to Serve with Seeded Whole Wheat Bread

This seeded whole wheat bread recipe is perfect for all kinds of sandwiches, open-faced sandwiches, and toast. While it’s fresh and soft, use it for this Chickpea Salad Sandwich or this Veggie Sandwich. After a few days, the bread will begin to stale—but don’t fret. Toasting it breathes new life.

Start the day with a hearty breakfast toast, like this Mediterranean-style Breakfast Toast or Egg Toast with Veggies. For a quick lunch or light dinner make this Vegetarian Smashed Chickpea Toast.

More Whole Wheat Treats

Browse all Mediterranean Recipes

Visit Our Shop

A close up photo of a partially sliced whole wheat bread loaf behind 3 slices of the bread on a cutting board with a knife.
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Seeded Whole Wheat Bread

With its tender, fluffy center and perfectly crunchy yet delicate crust, this wholesome whole wheat loaf is well-worth the time it takes to make it!
Course Bread
Cuisine American/Mediterranean
Diet Vegetarian
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings 8 slices (1 loaf)
Calories 324.3kcal
Author Mark Beahm

Ingredients

For the Dough

  • 1/2 cup (70g) mixed seeds, such as flax, sunflower, and sesame
  • 2 3/4 cups (330g) whole wheat flour
  • 1 cup (120g) all purpose flour (see note)
  • 1 tablespoon (9g) kosher salt
  • 1 tablespoon instant yeast
  • 1 1/4 cups (300ml) hot water (105 to 115°F)
  • 2 tablespoons extra virgin olive oil, plus more for greasing
  • 1 tablespoon honey

For the Topping

  • 1 large egg
  • 1 tablespoon water
  • 1/4 cup (35g) mixed seeds, such as flax, sunflower, and sesame

Instructions

  • Toast the seeds: Preheat the oven to 350°F. Spread the 1/2 cup mixed seeds into a single layer on a baking sheet and toast in the preheated oven for 5 to 10 minutes, until fragrant and light brown. Start checking after 5 minutes so they don't burn. Turn off the oven and set the seeds aside to cool slightly.
  • Mix the dry ingredients: In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, toasted seeds (it's okay if they're still warm), salt, and yeast.
  • Add the wet ingredients: Pour in the water, olive oil, and honey. Mix with a wooden spoon until the dough comes together into a rough ball.
  • Knead the dough: Scrape the dough onto a lightly floured surface. Knead by hand for 10 minutes until smooth.At first, the dough will seem too sticky, but it will become more manageable as you knead it. Try not to add much flour. If the dough sticks to your hands or the countertop, let it be and reincorporate it into the dough once the dough loses some of its stickiness.
  • First rise: Shape the dough into a taught ball. Grease a clean bowl with a thin layer of olive oil and place the ball of dough in the bowl. Cover and leave it in a warm place to rise for about 1 hour, or until roughly doubled in size.
  • Shape the dough: Grease a loaf pan with olive oil and set aside. Lightly dust a clean work surface with flour. Place the dough upside down on the surface so the smooth side is facing down. Gently press and stretch the dough to shape it into a square the same width as the bottom of the loaf pan. Roll the dough into a log and pinch the seam. Place the loaf in the greased pan.
  • Add the mixed seed topping: Make an egg wash by beating an egg and 1 tablespoon of water in a small bowl with a fork. Brush the top of the loaf lightly with the egg wash. Sprinkle the top with 1/4 cup of untoasted mixed seeds.
  • Proof: Cover the pan loosely. Leave it in a warm place to rise for 30 minutes to an hour. The dough should reach the rim of a 9×5-inch loaf pan or about 1-inch above the rim in an 8 1/4×4 1/2-inch pan. Meanwhile, preheat the oven to 350°F.
  • Preheat the oven and bake: Bake the loaf in the hot oven until it’s golden brown, 50 to 60 minutes. If you have a digital thermometer, the loaf is done when the interior reaches 190°F.
  • Cool: Remove the loaf from the pan and set it on a rack to cool. As tempting as warm bread is, for the best texture, let it cool completely before slicing.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and honey used in this recipe.
  • Storage: Store the bread in an airtight container, a bread box, a cloth bag, or a paper bag for up to 3 days.
  • To make it 100% whole wheat: Simply swap the all purpose flour for whole wheat flour, but keep in mind the loaf will not rise as much.
  • To make it vegan: 
    • Swap the egg: My top recommendations would be to use Just Egg (vegan egg replacement) thinned with a splash of plant-based milk, or to use aquafaba.
    • Swap the honey: With another liquid sweetener, such as maple, date, or agave syrup.
  • To knead in a stand mixer: Knead the dough with a dough hook on speed 2 for 5 to 7 minutes, or until the dough no longer sticks to the sides of the bowl and gathers around the dough hook.

Nutrition

Calories: 324.3kcal | Carbohydrates: 45.1g | Protein: 11g | Fat: 11.7g | Saturated Fat: 1.7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.9g | Trans Fat: 0.003g | Cholesterol: 20.5mg | Sodium: 881.5mg | Potassium: 180.4mg | Fiber: 6.2g | Sugar: 2.6g | Vitamin A: 33.7IU | Vitamin C: 0.01mg | Calcium: 20.4mg | Iron: 2.4mg

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Fig Bread with Whole Wheat Flour, Honey, and Hazelnuts https://www.themediterraneandish.com/fig-bread/ https://www.themediterraneandish.com/fig-bread/#comments Sun, 15 Sep 2024 12:00:00 +0000 https://www.themediterraneandish.com/?p=94235 Fig bread with whole wheat flour, honey, Greek yogurt, olive oil, hazelnuts and fresh figs. This healthy fig bread recipe uses no butter!

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This simple Fig Bread recipe comes together quickly with no special equipment or techniques. Whole wheat flour, olive oil, Greek yogurt, and honey gives the tender loaf a wholesome flavor fit for breakfast or brunch, but its tea cake-like crumb doubles as a crowd-pleasing dessert or afternoon treat. 

A close up of a loaf of partially sliced whole wheat fig bread on a serving plate. Next to this are bowls of hazelnuts and figs.
Photo Credits: Mark Beahm

Some of my favorite baking happens when I’m just ready to embrace fall, but not quite able to let go of summer. It’s the time of figs, plums, grapes, and apples.

Walking around Barcelona recently, I noticed figs peeking out from behind the leaves of some of the trees on my street. A few had even fallen onto the sidewalk! I suddenly realized it was time for fig cake, fig jam, and this fig bread recipe.

I make this tender tea cake with nutty whole wheat flour, fruity olive oil, and a touch of honey dotted with sweet and earthy figs. A few final touches make all the difference: a topping of quartered figs get nicely jammy and makes for a beautiful presentation. I also sprinkle on a handful of chopped hazelnuts, which toast until crunchy and aromatic as the bread bakes. 

Make this easy fig bread recipe in the morning if you have a couple of hours to spare before brunch, or prep ahead the night before. If there are leftovers, I like another slice with my afternoon coffee.

Table of Contents
  1. What is in this Fig Bread Recipe?
  2. Swaps and Substitutions
  3. How to Make Whole Wheat Fig Bread
  4. The Best Figs for Baking
  5. Can I Use Dried Figs?
  6. What to Serve with Fig Bread
  7. More Ways to Use Fresh Figs
  8. Fig Bread Recipe
Ingredients for whole wheat fig bread including white whole wheat flour, baking soda, baking powder, salt, cinnamon, olive oil, brown sugar, honey, eggs, greek yogurt, vanilla extract, figs and hazelnuts.

What is in this Fig Bread Recipe?

Nutty whole wheat flour and floral honey bring out the best of the sweet and earthy figs. Overripe figs would add too much moisture to the batter so look for fresh figs that are tender to the touch but not splitting and very soft. Here’s what you’ll need:

  • White whole wheat flour: I like to use white whole wheat flour or whole wheat pastry flour for a well-rounded flavor and light and fluffy texture. 
  • Baking powder and baking soda: These rising agents aerate the cake for a velvety texture.
  • Salt: A pinch of salt brings out the flavor of the cake and the figs.
  • Cinnamon: Ground cinnamon adds some warm spice without overwhelming the figs. 
  • Extra virgin olive oil: Olive oil makes the bread rich and moist. Its subtle grassy, fruity flavor complements the figs. Use a high-quality extra virgin variety with a smooth, buttery–rather than bold and robust–finish, like our Italian Nocellara
  • Brown sugar: Sweetens and adds caramel notes to the loaf cake.
  • Honey: Honey not only sweetens but also makes a moister cake. Its caramel, floral flavor pairs beautifully with figs and nutty whole wheat flour, particularly a delicate variety like our Greek Wildflower Honey.
  • Eggs: Bind the batter together and add structure to the cake.
  • Greek yogurt: Greek yogurt makes the cake moist and tender. Use full fat or 2% Greek yogurt for the best flavor and texture.
  • Vanilla extract: Vanilla’s fruity, floral, and caramel notes add depth of flavor.
  • Fresh figs: Fresh ripe figs are earthy and sweet with a light berry and honey flavor. I prefer Black Mission figs, but you can also use green Calimyrna figs.
  • Hazelnuts: I love the cocoa-like flavor of hazelnuts.
An overhead photo of a loaf of whole wheat fig bread on a serving plate. Next to this is a knife and bowls of hazelnuts and figs.

Swaps and Substitutions

Generally speaking, you don’t want to mess too much with a loaf cake recipe as it can affect the moisture levels and lead to an overly dry or undercooked cake. That said, there are three ingredients you can tweak in this fig bread to make it your own: 

  • Cinnamon: Cardamom, nutmeg, or a warming spice blend of your choice (like pumpkin spice)
  • Vanilla extract: Rum
  • Hazelnuts: Almonds or walnuts
  • Fresh figs: dried figs (See “Can I Use Dried Figs?” below for more details) 
A loaf of partially sliced whole wheat fig bread on a serving plate. Next to this are bowls of hazelnuts and figs.

How to Make Whole Wheat Fig Bread

The batter for this fig bread recipe mixes together by hand in just minutes. You don’t need a mixer or any special equipment. The loaf will slice much easier after cooling it completely, 30 minutes to an hour. Here’s how to make it:

  • Get ready: Preheat the oven to 350°F. Grease a (8 x 4-inch) loaf pan with butter and dust with flour, or use baking spray.
  • Combine the dry ingredients: In a large mixing bowl, whisk together 1 1/2 cups (180g) white whole wheat flour, 1/2 teaspoon each baking soda, baking powder, salt, and cinnamon.An overhead photo of the dry ingredients for the whole wheat fig bread in a bowl with a whisk.
  • Combine the wet ingredients: In a separate medium mixing bowl, whisk together 1/2 cup (120ml) olive oil, 1/2 cup (106g) brown sugar, 1/4 cup (85g) honey, 2 large eggs, 1/2 cup (113g) Greek yogurt, and 1 teaspoon vanilla extract until fully combined.An overhead photo of the wet ingredients for the whole wheat fig bread in a bowl with a whisk.
  • Make the batter: Pour the wet ingredients into the dry ingredients and mix gently with the whisk just until combined. Add 1 cup chopped figs and gently mix with a rubber spatula until evenly distributed through the batter.An overhead photo of the batter for the whole wheat fig bread in a bowl with a whisk.
  • Bake: Pour the batter into the prepared pan. Top with 3 quartered figs and sprinkle on the chopped hazelnuts. Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.An overhead photo of the batter for the whole wheat fig bread in a loaf pan.
  • Cool, slice, and serve: Let the loaf cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely. Slice and serve. The cake will keep for up to 3 days tightly wrapped at room temperature.An overhead photo of a loaf of whole wheat fig bread in a baking pan cooling on a wire rack.

The Best Figs for Baking

The peak season for fresh figs is late summer through fall, but you can usually find them in the grocery store from May to December. While you can use green or black figs for baking, my favorite are Black Mission figs for their sweet and fruity flavor.

Can I Use Dried Figs?

Outside of fig season, you can substitute dried figs for fresh. Add 1 cup of chopped dried figs to the batter in place of the chopped fresh figs. Skip the fig topping, and sprinkle the top of the batter with chopped hazelnuts before baking.

An overhead photo of a slice of whole wheat fig bread on a plate. Next to this is a cup of coffee, bowls of hazelnuts and figs, and a serving plate with more slices of the bread.

What to Serve with Fig Bread

I like to serve this loaf cake as a sweet breakfast or for brunch on the weekend, and maybe have another slice later with my afternoon coffee or Black Tea.

Serve slices with a slather of nut butter and extra figs or berries. Or spread a slice with Fig Jam for extra fig flavor. A dollop of honey-sweetened Greek yogurt on the side adds tangy richness.

More Ways to Use Fresh Figs

Browse all Mediterranean recipes.

Visit Our Shop.

A close up of a loaf of partially sliced whole wheat fig bread on a serving plate. Next to this are bowls of hazelnuts and figs.
Print

Fig Bread

Nutty, tender, and delicately sweet, this simple tea cake fits in for brunch, afternoon snacks, or dessert. Opt for fresh figs that are tender but not overly ripe and splitting, or substitute with dried figs during off-season (see note).
Course Bread, Breakfast, Dessert
Cuisine American/Mediterranean
Diet Vegetarian
Prep Time 10 minutes
Cook Time 1 hour
Cooling time 1 hour
Total Time 2 hours 10 minutes
Servings 12 slices
Calories 242.2kcal
Author Mark Beahm

Equipment

  • 8 X 4-inch loaf pan (see note)

Ingredients

  • 1 1/2 cups (180g) white whole wheat flour, plus more for dusting
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (120ml) extra virgin olive oil, plus more for greasing the pan
  • 1/2 cup (106g) brown sugar
  • 1/4 cup (85g) honey
  • 2 large eggs, at room temperature
  • 1/2 cup (113g) Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup chopped fresh figs (about 4 to 5 large figs)

For the Fig and Hazelnut Topping

  • 3 fresh figs, quartered
  • 1/4 cup hazelnuts, roughly chopped

Instructions

  • Get ready: Preheat the oven to 350°F. Grease a (8 1/2X4 1/2-inch) loaf pan with olive oil and dust with flour (or use baking spray).
  • Combine the dry ingredients: In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  • Combine the wet ingredients: In a separate medium mixing bowl, whisk together the olive oil, brown sugar, honey, eggs, Greek yogurt, and vanilla extract until fully combined.
  • Make the batter: Pour the wet ingredients into the dry ingredients and mix gently with the whisk just until combined. Add the chopped figs and gently mix with a rubber spatula until evenly distributed through the batter.
  • Bake: Pour the batter into the prepared pan. Top with the quartered figs and sprinkle on the chopped hazelnuts. Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  • Cool: Let the loaf cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
  • Serve: Slice and serve. The cake will keep for up to 3 days tightly wrapped at room temperature.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and honey used in this recipe.
  • Standard loaf pan: You can use a standard (9×5-inch) loaf pan, but the cake will be a little squatter. Check for doneness after 50 minutes.
  • To substitute dried figs for fresh: 
    • Add 1 cup of chopped dried figs to the batter in place of the chopped fresh figs. 
    • Skip the fig topping.
    • Sprinkle the top of the batter with chopped hazelnuts before baking.
  •  

Nutrition

Calories: 242.2kcal | Carbohydrates: 32.4g | Protein: 4.4g | Fat: 11.6g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 27.7mg | Sodium: 177mg | Potassium: 147mg | Fiber: 2.7g | Sugar: 20.4g | Vitamin A: 86.4IU | Vitamin C: 0.8mg | Calcium: 56.3mg | Iron: 0.9mg

Try Our Buttery-Smooth Italian Olive Oil

Perfect for baking, this hand-picked cold extracted Extra Virgin Olive Oil is made from 100% Nocellara del Belice Sicilian olives.

Bottle of Nocellara Olive oil.

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Kritsinia (Crispy Sesame Breadsticks) https://www.themediterraneandish.com/kritsinia-crispy-sesame-breadsticks/ https://www.themediterraneandish.com/kritsinia-crispy-sesame-breadsticks/#comments Thu, 22 Aug 2024 12:00:00 +0000 https://www.themediterraneandish.com/?p=92567 Kristinia are sesame-coated breadsticks from Greece made with honey and tahini paste. They use no butter, eggs, or dairy and are incredibly easy to make — you don’t even need a rolling pin! Make these thin and crispy delights for easy snacking, or serve with your favorite dips for your next dinner party. My dad…

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Kristinia are sesame-coated breadsticks from Greece made with honey and tahini paste. They use no butter, eggs, or dairy and are incredibly easy to make — you don’t even need a rolling pin! Make these thin and crispy delights for easy snacking, or serve with your favorite dips for your next dinner party.

A close up of baked crispy sesame breadsticks in a basket lined with a cloth towel.
Photo Credits: Mark Beahm

My dad is quite the food critic in our family. When he likes something, you know about it, and when he finds a favorite he is the first to email everyone in the family with links and pictures. When he tried this sesame breadstick recipe, it immediately won his stamp of approval both for taste and nutrition!

These crispy breadsticks are egg, sugar, and dairy-free! The crisp texture makes them great for dunking into dips like Hummus, Whipped Feta, and Tzatziki. You can also include them in your mezze spread, or enjoy them as a quick snack on the go. They have a slightly nutty flavor from the tahini and sesame seeds and a subtle sweetness from a touch of honey.

You can indulge without worry like my Dad did when he found a jar of these homemade sesame breadsticks on my counter! He was immediately enticed and asked where I bought them. When I shared that I had made them, and did so without butter or sugar he decided to snack on a few more! Eventually, that batch disappeared, and while Kritsinia may translate to “breadstick,” but I translate it to, “snacking with joy!”

Table of Contents
  1. What are Kritsinia?
  2. Crispy Sesame Breadstick Ingredients 
  3. Ingredient Spotlight: Yeast or No Yeast?
  4. How to Make Crispy Sesame Breadsticks 
    1. Make and Rest the Dough
    2. Shape and Bake
  5. Can You Freeze Breadstick Dough?
  6. Quick Tips for the Best Breadsticks
  7. How to Mix it Up
  8. How to Store Breadsticks
  9. How to Serve Kritsinia
  10. More Homemade Bread Recipes
  11. Kritsinia (Crispy Sesame Breadsticks) Recipe

What are Kritsinia?

Kritsinia, pronounced “kri-tsi-nia,” are breadsticks coated with sesame seeds. They are reminiscent of Italian grissini, which are often(but not always) without sesame seeds and slightly thicker. Kritsinia are easily shaped and stretched by hand; no rolling pin required.

This recipe is extra delicious, as the dough has the added ingredient of tahini paste. The paste gives the breadsticks a unique nutty flavor, enhancing the sesame flavor from the outer seeds that coat the breadstick. 

To add to the complexity of flavor, the sticks are dipped into a honey and water solution before being coated in the seeds. The honey helps the seeds to stick to the breadsticks and creates a mild sweetness — the combination of sweet and sesame flavors with a crisp texture is hard to resist. Try and stop at one!

Ingredients for crispy sesame breadsticks including instant dry yeast, honey, tahini paste, all-purpose flour, kosher salt, white sesame seeds, black sesame seeds, and sea salt.

Crispy Sesame Breadstick Ingredients 

Greek-style breadsticks use mostly pantry staples that you likely have on hand, with tahini paste for an added richness and depth of flavor. You’ll need:

  • Yeast: I use instant dry yeast, though active dry yeast is also acceptable. Yeast makes the dough rise and gives it a lightness. Whenever using instant yeast, check the expiration date to ensure it is fresh. 
  • Honey Helps the yeast activate and flavor the breadsticks. For an authentic taste, use a light and delicate honey from Greece
  • Water: Tepid or warm water activates the yeast. Do not use hot water, as it will kill the yeast.
  • Tahini paste: This ground sesame paste adds a lovely nuttiness to the dough. It also balances the sweetness of the honey.
  • Salt: Kosher salt seasons the dough and adds flavor while balancing the sweetness of the honey. Flaky sea salt finishes the breadsticks with a touch of crunch and added flavor. If you don’t have flakey sea salt you can use Kosher salt, but reduce the amount by a 1/4 teaspoon.
    Flour: I use regular all-purpose flour. Bread flour is also a great choice as it has a high protein and gluten content, giving the dough a good structure. Whole wheat flour would also be lovely. 
  • Seeds (black and white sesame): Coat the breadsticks for taste, texture, and aroma.
A close up of baked crispy sesame breadsticks on parchement.

Ingredient Spotlight: Yeast or No Yeast?

The recipe for these breadsticks includes yeast for a lighter texture, but it’s also possible to make them without yeast. The non-yeasted version will produce a slightly denser texture than the yeasted variety, as the yeast contributes to its lightness.

How to Make Crispy Sesame Breadsticks 

The shape and thickness of these breadsticks play a crucial role in their texture. A thinner shape results in a crunchier texture when cooked. It is essential to monitor them closely as they cook to prevent the ends from burning and ensure the center bakes crispy. Traditionally, most kritsinia are made slightly shorter, but I like to make them longer because the extra length makes them more visually appealing and enjoyable to eat.

Make and Rest the Dough

  • Activate the yeast. To a large mixing bowl, add 1 teaspoon instant dry yeast, 2/3 cup lukewarm water, and 1 tablespoon honey. Stir together, then set aside until the mixture is bubbly, 5 to 10 minutes. Stir in 1/4 cup tahini paste until fully combined.Yeast being activated in a bowl with water and honey.
  • Make the dough. To the bowl with the yeast mixture, add 1 1/2 cups flour and 1 1/4 teaspoon kosher salt. Use a wooden spoon or spatula to combine, then use your hands to knead the dough in the bowl for a minute or so adding the remaining 1/4 cup of flour little by little (you may not require it all) until your dough comes together without being too sticky to work with. Turn it out onto an un-floured surface and knead for about 5 minutes.  
  • Rest. Place the dough back in the bowl, cover it with plastic wrap, and set aside for 40 to 50 minutes. The dough for the sesame breadsticks in a bowl.

Shape and Bake

  • Get ready to bake. Preheat your oven to 375°F. Line a large baking sheet with parchment paper and set aside.
  • Make a sesame coating station. On a small, rimmed baking sheet, spread 3/4 cup white sesame seeds, 1/4 cup black sesame seeds, and 3/4 teaspoon flaky sea salt (or kosher salt). In a wide shallow bowl or pie plate, whisk together 2 tablespoons honey and 1/4 cup warm water until fully combined.
  • Divide the dough. Place the dough onto a clean work surface. Do not flour the surface as it will make the breadsticks more difficult to shape. Divide the dough into pieces with each weighing 15 grams. You should end up with about 30 pieces.
  • Shape the dough. Roll each piece into a ball. Cover them with a cloth. Work with one ball at a time, using the palm of your hand to roll the ball back and forth against the counter to shape the ball into a rope about 7 to 8 inches (20 centimeters) long. Remember, the thinner the stick, the crispier the breadstick! An overhead photo of 6 little balls of dough next to 4 ropes of dough.
  • Coat the breadsticks. Dip each breadstick in the honey and water mixture, then roll it in the seeds to coat. Place each breadstick on the parchment-lined baking sheet. Repeat the process with the remaining dough. An overhead photo of 2 ropes of dough being rolled in sesame seeds in a large bowl, next to a bowl of honey water, and 3 unbaked sesame breadsticks on a parchment lined sheet pan.
  • Bake. Bake for 17 minutes, then flip and bake until deeply golden brown, about 17 minutes more. Everyone’s oven is a little different, so start checking the breadsticks a few minutes before your timer goes off.
  • Cool and serve. Transfer to a cooling rack to cool completely, then enjoy or store in a container for up to 5 days. They will continue to dry out and crisp up if you leave the container open. An overhead photo of 12 baked crispy sesame breadsticks on a parchment lined sheet pan next to a kitchen towel.

Can You Freeze Breadstick Dough?

You can easily double the breadstick dough and freeze half for up to one month. Wrap it with cling wrap and place it in the freezer. When needed, defrost the dough, divide it into portions, shape it, and bake. 

Quick Tips for the Best Breadsticks

This crispy breadsticks recipe is easy, but keep these tips in mind as you go:

  • Keep the breadstick dough thin to achieve a crispy and crunchy texture.
  • Keep an eye on the breadsticks while baking, as they can burn quickly.
  • Try to make the breadsticks the same size to ensure even baking.
  • If you don’t have honey, dip the breadsticks in water and then coat them in seeds as an alternative.
  • Bake until golden before removing them from the oven. The deeper the color, the better the flavor and texture.
A close up of baked crispy sesame breadsticks in a basket lined with a cloth towel.

How to Mix it Up

These breadsticks are so versatile! You can get creative and try out various delicious topping combinations. Here are some ideas to get you started.

  • Make them cheesy: Stir grated parmesan cheese into the dough. 
  • For a delightful anise flavor: Add crushed fennel seeds.
  • Add other seeds: You may also coat the breadsticks with sunflower, poppy, or linseeds. 
  • Experiment with different seasonings: Like rosemary salt or garlic powder. 
  • Make them herby: Coat the breadsticks with various dried herbs such as rosemary, thyme, or oregano. 
  • To add a kick of heat: Sprinkle a pinch of red pepper flakes over the breadsticks.
An overhead photo of 12 baked crispy sesame breadsticks on a parchment lined sheet pan next to a kitchen towel.

How to Store Breadsticks

Breadsticks are best enjoyed within the first few days after they are made, as they are at their crunchiest. However, a way to retain their crunch is to leave them on the countertop in an open jar. As they dry out, the crunchiness remains. They also look impressive and inviting to snack on.

Alternatively, you could store them in an airtight container (once cool) at room temperature for up to one week. You can re-crisp them in a hot oven for 5-10 minutes.

Several baked crispy sesame breadsticks on a wooden charcuterie board with various fruits, nuts, olives, cheeses and a knife.

How to Serve Kritsinia

This crispy breadstick is a simple side or snack that can be enjoyed in various ways:

  • It makes a perfect addition to an Antipasto Platter, complementing cheeses, olives, fruits, and nuts.
  • It is an excellent option for snacking, offering a crunchy and satisfying bite.
  • Sprinkle on top of soups, like my Youvarlakia (Greek Meatball Soup), to provide an extra layer of texture.
  • Use as a dipper for a runny or soft-boiled egg, or a variety of dips.

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Visit Our Shop.

A close up of baked crispy sesame breadsticks in a basket lined with a cloth towel.
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Kritsinia (Crispy Sesame Breadsticks)

Enjoy these Greek-style breadsticks as a snack, with dips, part of a mezze platter, with soup, the list goes on! Just remember: The thinner you roll them, the crispier they'll be, just be sure to check periodically as they bake to avoid burning.
Course Bread, Side
Cuisine Greek
Diet Gluten Free, Low Lactose, Vegetarian
Prep Time 30 minutes
Cook Time 35 minutes
Resting and Cooling Time 1 hour
Total Time 2 hours 5 minutes
Servings 30 breadsticks
Calories 74.7kcal

Ingredients

For the Breadsticks

  • 1 teaspoon instant dry yeast
  • 2/3 cup (150g) lukewarm water (85°F-95°F)
  • 1 tablespoon honey
  • 1/4 cup (60g) tahini paste
  • 1 3/4 cups (250g) all purpose flour
  • 1 1/4 teaspoon kosher salt

For the Topping

  • 3/4 cup white sesame seeds
  • 1/4 cup black sesame seeds
  • 3/4 teaspoon flaky sea salt or kosher salt
  • 2 tablespoons honey
  • 1/4 cup lukewarm water

Instructions

Make and Rest the Breadstick Dough

  • Activate the yeast. To a large mixing bowl, add the yeast, water, and honey. Stir together, then set aside until the mixture is bubbly, 5 to 10 minutes. Stir in the tahini paste until fully combined.
  • Make the dough. To the bowl with the yeast mixture, add 1 1/2 cups flour and the salt. Use a wooden spoon or spatula to combine, then use your hands to knead the dough in the bowl for a minute or so adding the remaining 1/4 cup of flour little by little (you may not require it all) until your dough comes together without being too sticky to work with. Turn it out onto an un-floured surface and knead for about 5 minutes.
  • Rest. Place the dough back in the bowl, cover it with plastic wrap, and set aside for 40 to 50 minutes.

Make the Sesame Topping

  • Get ready to bake. Preheat your oven to 375°F. Line a large baking sheet with parchment paper and set aside.
  • Make a sesame coating station. On a small, rimmed baking sheet, spread the white and black sesame seeds and flaky sea salt (or kosher salt). In a wide shallow bowl or pie plate, whisk together the honey and warm water until fully combined.

Shape, Coat, and Bake the Breadsticks

  • Divide the dough. Place the dough onto a clean work surface. Do not flour the surface as it will make the breadsticks more difficult to shape. Divide the dough into pieces with each weighing 15 grams. You should end up with about 30 pieces.
  • Shape the dough. Roll each piece into a ball. Cover them with a cloth. Work with one ball at a time, using the palm of your hand to roll the ball back and forth against the counter to shape the ball into a rope about 7 to 8 inches (20 centimeters) long. Remember, the thinner the stick, the crispier the breadstick!
  • Coat the breadsticks. Dip each breadstick in the honey and water mixture, then roll it in the seeds to coat. Place each breadstick on the parchment-lined baking sheet. Repeat the process with the remaining dough.
  • Bake. Bake for 30-35 minutes, flipping the breadsticks halfway through. The breadsticks are ready when they have reached a golden brown color. Everyone’s oven is a little different, so start checking the breadsticks a few minutes before your timer goes off.
  • Cool and serve. Transfer to a cooling rack to cool completely, then enjoy or store in a container for up to 5 days. They will continue to dry out and crisp up if you leave the container open.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, tahini paste, and honey used in this recipe.
  • Storage: Breadsticks are best enjoyed within the first few days after they are made, as they are at their crunchiest. However, one way to retain their crunch is to leave them on the countertop in an open jar. As they dry out, the crunchiness remains. They also look impressive and inviting to be snacked on.
    • Alternatively, you can store them in an airtight container (once cool) at room temperature for up to a week and re-crisp them in a hot oven for 5-10 minutes.
    • Freezing: You can easily double the breadstick dough and freeze half for l up to one month. Wrap it with cling wrap and place it in the freezer. When needed, defrost the dough, divide it into portions, shape it, and bake.

Nutrition

Calories: 74.7kcal | Carbohydrates: 9.1g | Protein: 2.2g | Fat: 3.6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 1.4g | Sodium: 156.8mg | Potassium: 45.3mg | Fiber: 1g | Sugar: 1.8g | Vitamin A: 1.9IU | Vitamin C: 0.1mg | Calcium: 53.1mg | Iron: 1.2mg

Try Organic Tahini by Soom

Try Soom’s world-class Tahini, made from from 100% organic sesame seeds.

A jar of Soom tahini.

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Easy Neapolitan Pizza Dough https://www.themediterraneandish.com/neapolitan-pizza-dough-recipe/ https://www.themediterraneandish.com/neapolitan-pizza-dough-recipe/#comments Tue, 09 Jul 2024 12:00:00 +0000 https://www.themediterraneandish.com/?p=89755 Learn to make Neapolitan-style Pizza Dough with this easy Neapolitan Pizza Dough recipe! No-knead dough with just 10 minutes of hands on time.

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Make a fluffy, tender, slightly chewy, and very flavorful pizza crust with this 3-ingredient Neapolitan Pizza Dough recipe! An overnight rise gives this simple yeasted dough an incredible depth of flavor, with just 10 minutes or so of hands-on time and no kneading involved! 

A close up of a ball of dough on a table dusted with flour.
Photo Credits: Mark Beahm

I often make a last minute Veggie Pizza with a quick-rising Whole Wheat Dough. But when I want a dough that’s extra fluffy and tender–and have the forethought to plan the night before–I absolutely love this Neapolitan Pizza Dough recipe. 

Living in a city, I don’t have an outdoor kitchen with a brick wood fire pizza oven, or even any outdoor space for a portable version. But even so, baking this dough on a pizza stone is the closest approximation to my favorite pizzerias.

It’s beautifully simple, made with just flour, yeast, salt, and water. It doesn’t require a stand mixer or hand kneading. Just mix until all the flour is moistened, cover, and leave it overnight.

The long, slow fermentation time gives the crust a tantalizing flavor as the yeast has time to develop a buttery, earthy depth. Double zero (00) pizza flour produces a soft, fluffy texture with a light chew. Combined with the slow fermentation, it makes a crust with a crisp outer shell that shatters into the soft, airy interior, all while having enough strength to shoulder the toppings of your choice.

Table of Contents
  1. What is Neapolitan Pizza Dough?
  2. Ingredients for Neapolitan Pizza Dough
  3. Ingredient Spotlight
  4. How to Make Neapolitan Pizza Dough
    1. The Night Before: Let the Dough Rise
    2. Shape, Top, and Bake the Dough
  5. How to Make This Neapolitan Pizza Dough Recipe Without a Pizza Stone
  6. Is There a Faster Way to Make Neapolitan Pizza Dough?
  7. What to Serve with Neapolitan Pizza Dough
  8. More Pizza Recipes
  9. Neapolitan Pizza Dough Recipe
  10. Mediterranean Diet Starter Kit
A close up photo of a sliced neapolitan pizza topped with basil leaves on a wooden platter.

What is Neapolitan Pizza Dough?

Neapolitan pizza is known for its flavorful crust that is fluffy, tender, and slightly chewy. It uses white 00 pizza flour and doesn’t rely on any oil or sugar. 

Believe it or not, Neapolitan pizza is a protected product in the European Union and considered a UNESCO cultural heritage. To ensure quality and authenticity, the Associazione Verace Pizza Napoletana (the True Neapolitan Pizza Association) has strict requirements for what qualifies as Neapolitan pizza, including the type of flour you can use, how thick the dough can be, and what you can top it with.

While this Neapolitan pizza dough recipe might not comply with their strict definition, it is based on that famous style of dough. So while I won’t be getting out my measuring tape to make sure it’s less than 11.8 inches wide and 0.1-0.12 inches thick, I believe this home-style version embraces the same flavor profile and spirit of the original. That’s Neapolitan enough for me! 

Ingredients for neapolitan pizza dough including flour, instant yeast, salt, and water.

Ingredients for Neapolitan Pizza Dough

Traditional Neapolitan pizza dough has just 4 ingredients: flour, yeast, salt, and water. Classically, 00 pizza flour gives the best texture, but you can use bread flour in a pinch. Here’s what you’ll need:

  • 00 flour: Double zero pizza flour is ground powder-fine for a pizza crust that is smooth with a soft chew (more info in “Ingredient Spotlight” below). You may substitute it with an equal amount of bread flour or all-purpose flour, though the texture will be affected.
  • Instant yeast: Instant yeast is my favorite because I can skip the extra step of activating the yeast. You can substitute with an equal amount of active dry yeast, but activate it by dissolving it in a few tablespoons of room temperature water before mixing.
  • Kosher salt: salt enhances the flavor of the crust.
  • Extra virgin olive oil (optional): Brushing a small amount of oil, like our Italian Nocellara, gives the crust a golden finish. 
An overhead photo of a ball of dough on a table dusted with flour.

Ingredient Spotlight

Doppio zero flour, also known as 00 flour, double zero flour, or “double O” flour, is a finely ground Italian flour most commonly used for pasta and pizza. In Italy, you choose flour not only based on the composition and protein content but also on the grind size. The grind size ranges from 00 to 2, with 2 being the coarsest and 00 the finest. 

This means you can find different types of 00 flour, like pastry flour or semolina flour. The fine texture of the classic 00 flour, or the kind used for this recipe, creates a dough that is soft, tender, toothsome, and has just the right amount of chew.

An overhead photo of a neapolitan pizza topped with basil leaves on a wooden platter. Next to this is a plate of tomatoes, a kitchen towel, and a bowl of pizza sauce.

How to Make Neapolitan Pizza Dough

With such a short and simple ingredient list, Neapolitan pizza dough relies on overnight fermentation to develop its characteristically flavorful, soft, and chewy crust. Plan on starting the dough the night before you intend to bake the pizzas, or first thing in the morning at the latest. Here’s how to make the dough:

The Night Before: Let the Dough Rise

  • Mix the dough: In a large mixing bowl, whisk together 3 cups 00 flour, 1/4 teaspoon instant yeast, and 1 1/4 teaspoon kosher salt. Pour in 1 cup tepid water and stir with a wooden spoon until a shaggy dough comes together and no bits of dry flour remain. Dough in a mixing bowl just after being mixed together.
  • Let the dough rise: Cover the bowl and leave it to rise at room temperature for 12 to 18 hours (I usually do this overnight).Dough rising in a mixing bowl.

Shape, Top, and Bake the Dough

  • Shape the dough: Dust your hands and a work surface with flour. Scrape the dough out of the bowl and onto the floured surface. Use a bench scraper or a sharp knife to divide the dough in half for larger or thick-crust pizzas, or in 3 pieces for smaller or thin-crust pizzas. Shape each piece of dough into balls. Let them rest with the seam-side down for at least 30 minutes, uncovered on the counter. Or cover them with a damp tea towel and let them rest for up to 2 hours. An overhead photo of two balls of dough on a table dusted with flour.
  • Get ready to bake: While the dough rests, place a pizza stone in the oven and preheat to 500°F.
  • Stretch the dough: Working one ball of dough at a time, stretch the dough on a lightly floured work surface into a circle about 12 to 14 inches in diameter. With the palms of your hands, press the dough outward from the center into a rough circle. You can pull and stretch the dough from the edges to spread the dough further. If the dough sticks to the counter, dust it with more flour. To form the crust, leave the edges of the dough slightly thicker than the middle.
  • Transfer to parchment paper to prevent sticking. Cut a piece of parchment paper into a round about the same size as the pizza. Place the parchment on a pizza peel, cutting board, or the back of a sheet pan. Carefully transfer the dough onto the parchment.Unbaked neapolitan pizza dough spread on a parchment lined wooden platter.
  • Add the toppings: Brush the top of the dough lightly with extra virgin olive oil. Add your favorite sauce and toppings–I especially love this dough with Pizza Tonno e Cipolla (Tuna Pizza).
  • Bake the pizza: Reduce the oven temperature to 450°F. Carefully slide the pizza along with the parchment paper onto the baking stone. Bake for 9 to 12 minutes, or until the crust is golden brown and the cheese begins to bubble.An overhead photo of baked neapolitan pizza dough on a wooden platter. Next to this is a plate with tomatoes, a glass of water on a plate and a kitchen towel.

How to Make This Neapolitan Pizza Dough Recipe Without a Pizza Stone

Pizza stones are excellent at retaining heat, and the direct heat from the hot stone cooks the crust evenly creating a crisp bottom. If you don’t have a pizza stone, you can still use this Neapolitan pizza dough to make delicious home-baked pizzas on a baking sheet or in a cast-iron skillet. Things to keep in mind If you use a baking sheet or a cast-iron skillet:

  • They don’t need to preheat in the oven like a pizza stone does.
  • Prevent sticking. Line the baking sheet with parchment paper or to grease the cast-iron skillet generously with olive oil.
  • Begin checking after 12 minutes. It may take longer for the pizza to bake on a baking sheet or in a cast-iron skillet. Carefully lift the crust with a spatula to check underneath for doneness. The crust should be golden brown and the underside should no longer look or feel doughy.

Is There a Faster Way to Make Neapolitan Pizza Dough?

To make a quicker version of this Neapolitan pizza dough recipe, you can double the yeast and mix the dough in the morning on the same day you plan to bake the pizzas. Let the dough rise at room temperature for about 8 hours.

The flavor and texture of the dough is best with a long, slow fermentation. If you’re looking for another easy pizza dough that is ready to bake in about an hour, try this easy whole wheat pizza dough recipe.

A close up of a slice of neapolitan pizza on a plate with the rest of the pizza on a wooden platter in the background.

What to Serve with Neapolitan Pizza Dough

Pizza is a full meal in and of itself, but you can serve some light sides like salad or veggies to round things out. There’s no denying that Caprese Salad is a classic, or for a crowd you could make a big bowl of Italian Salad

Serve veggies on the side, like Sautéed Asparagus, along with Strawberry Bellinis to sip on while the pizzas bake. End your Italian evening with a scoop of sweet and tangy Lemon Sorbet.

More Pizza Recipes

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A close up of a ball of dough on a table dusted with flour.
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Neapolitan Pizza Dough

With no specialty equipment, techniques, or kneading involved, this easy dough asks for very little, you just need to plan ahead. Make it the night before and you'll be rewarded with a tender, fluffy, perfectly airy Neapolitan-style pizza dough. 00 flour is ideal, but bread flour or even all purpose will work in a pinch, just keep in mind your dough may be denser.
Course Entree
Cuisine Italian
Diet Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Rising Time 1 day
Total Time 1 day 30 minutes
Servings 6 Makes 2 (12 to 14-inch) pizzas
Calories 227.3kcal
Author Mark Beahm

Equipment

  • Pizza Stone (see note)

Ingredients

  • 3 cups (360g) 00 flour or bread flour, plus more for dusting
  • 1/4 teaspoon instant yeast
  • 1 1/4 teaspoons kosher salt
  • 1 cup 240ml tepid water
  • Extra virgin olive oil (optional), for brushing
  • Your favorite sauce and toppings

Instructions

  • Mix the dough: In a large mixing bowl, whisk together the flour, yeast, and salt. Pour in the water and stir with a wooden spoon until a shaggy dough comes together and no bits of dry flour remain.
  • Let the dough rise: Cover the bowl and leave it to rise at room temperature for 12 to 18 hours (I usually do overnight).
  • Shape the dough: Dust your hands and a work surface with flour. Scrape the dough out of the bowl and onto the floured surface. Use a bench scraper or a sharp knife to divide the dough in half for larger or thick-crust pizzas, or in 3 pieces for smaller or thin-crust pizzas. Shape each piece of dough into balls. Let them rest with the seam-side down for at least 30 minutes, uncovered on the counter. Or cover them with a damp tea towel and let rest for up to 2 hours.
  • Get ready to bake: While the dough rests, place a pizza stone in the oven and preheat to 500°F.
  • Stretch the dough: Working one ball of dough at a time, stretch the dough on a lightly floured work surface into a circle about 12 to 14 inches in diameter. With the palms of your hands, press the dough outward from the center into a rough circle. You can pull and stretch the dough from the edges to spread the dough further. If the dough sticks to the counter, dust it with more flour. To form the crust, leave the edges of the dough slightly thicker than the middle.
  • Transfer to parchment paper to prevent sticking. Cut a piece of parchment paper into a round about the same size as the pizza. Place the parchment on a pizza peel, cutting board, or the back of a sheet pan. Carefully transfer the dough onto the parchment.
  • Add the toppings: Brush the top of the dough lightly with olive oil. Add your favorite sauce and toppings.
  • Bake the pizza: Reduce the oven temperature to 450°F. Carefully slide the pizza along with the parchment paper onto the baking stone. Bake for 9 to 12 minutes, or until the crust is golden brown and the cheese begins to bubble.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
  • I especially love this dough with Pizza Tonno e Cipolla (Tuna Pizza).
  • To make this recipe in a cast iron skillet or baking sheet: 
    • No need to preheat in the oven like a pizza stone does.
    • Prevent sticking. Line the baking sheet with parchment paper or to grease the cast-iron skillet generously with olive oil.
    • Begin checking after 12 minutes. It may take longer for the pizza to bake on a baking sheet or in a cast-iron skillet. Carefully lift the crust with a spatula to check underneath for doneness. The crust should be golden brown and the underside should no longer look or feel doughy. 
  • For additional browning, you can finish the pizza under the broiler for 1 to 2 minutes, if desired, but keep a close watch. Parchment paper is generally rated up to 450°F, and the exposed parchment may scorch.
  • Getting ahead: The unbaked balls of dough can be kept in the fridge, in a covered bowl, or wrapped in plastic for up to 3 days. Let the dough come to room temperature for 2 to 3 hours before stretching the dough and assembling the pizzas.

Nutrition

Calories: 227.3kcal | Carbohydrates: 45.5g | Protein: 7.7g | Fat: 1.1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 486mg | Potassium: 67.4mg | Fiber: 1.6g | Sugar: 0.2g | Vitamin A: 1.3IU | Vitamin C: 0.002mg | Calcium: 9.8mg | Iron: 0.6mg

Mediterranean Diet Starter Kit

Stock your pantry with the essentials to eat the Mediterranean way, including Greek olive oil, 7 different spices, and tahini.

Mediterranean Diet starter kit, with olive oil, spices, and tahini.

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https://www.themediterraneandish.com/neapolitan-pizza-dough-recipe/feed/ 11 Mediterranean Dish_Neapolitan Pizza Dough_LEAD_6 Mediterranean Dish_Neapolitan Pizza Dough_LEAD_15 Mediterranean Dish_Neapolitan Pizza Dough_Ingredients Mediterranean Dish_Neapolitan Pizza Dough_LEAD_7 Mediterranean Dish_Neapolitan Pizza Dough_LEAD_12 Mediterranean Dish_Neapolitan Pizza Dough_METHOD_3 Mediterranean Dish_Neapolitan Pizza Dough_METHOD_4 Mediterranean Dish_Neapolitan Pizza Dough_METHOD_6 Mediterranean Dish_Neapolitan Pizza Dough_METHOD_7 Mediterranean Dish_Neapolitan Pizza Dough_LEAD_9 Mediterranean Dish_Neapolitan Pizza Dough_LEAD_16 An overhead photo of a pizza with a whole wheat pizza crust on a wooden serving platter with a kitchen towel. Grilled pizza with tomatoes, basil and olives A close up of greek pizza in a cast iron skillet next to small bowls of kalamata olives and salt, and a kitchen towel. An overhead photo of a sliced vegetarian pizza on a wooden serving platter next to bowls of arugula and pickled onions. A close up of a ball of dough on a table dusted with flour. Mediterranean Diet starter kit, with olive oil, spices, and tahini.