A Bread used quite commonly in Greece, grilled as a side or dried out and topped for a starter called Dakos.
Warm the water.
If the yeast is not 'Quick action' yeast, add the yeast to the warmed water to allow it to dissolve and activate.
Place the flour in a mixer, sprinkle with the salt.
Add the warm water, yeast and sugar, combine together on low speed.
When the mix has come together into a dough, continue to knead in the mixer for approximately 5-10 minutes to activate the Gluten and achieve a smooth, stretchy dough.
Cover the dough in the bowl with either clingfilm or a cloth.
Leave in a warm place, either in a hot water cupboard or a warming drawer to allow to prove for approximately 45 minutes.
The dough will need to come up to 36* to activate the yeast and allow it to grow Carbon Dioxide bubbles.
The dough will have proved sufficiently when it has either doubled in size, or when poked , only just begins to refill the impression.
Preheat an oven to 180*
After proving, turn the dough out onto a clean lightly floured bench and begin to knead again for approximately 5 minutes.
You should feel that the bubbles have all popped.
Shape and roll the bread into a rectangular shape.
Flatten the ends with the palm of your hands.
Pinch in the narrow sides together to get a 'loaf ' shape, then fold in the flattened ends to achieve a neat rectangular loaf.
Dust a baking tray with the excess flour and arrange the loaf on top, then gently score the surface as desired with a serrated knife.
This can be left to proof again if a lighter bread is desired, but classically this bread is quite dense.
Bake for approximately 20 minutes at 180*.
The loaf will sound hollow when tapped underneath.
«For a Dakos, slice this bread and dry out in the oven at 120* and top with fresh tomatoes, feta and black olives.»