Cypriot bread ring with rosemary

For the dough:

700 g village-style flour 300 g "00" flour 20 g salt 20 g sourdough starter or 12g yeast 550 g water 75 g sunflower oil 3 g fresh rosemary, finely chopped 2 g mastic 2 g cinnamon

For topping:

Soaked sesame seeds

In a saucepan, simmer 550g water with the chopped rosemary for 10 minutes. Cool and refrigerate overnight to infuse. Strain before use.

In a large bowl, mix the flours and salt. Gradually add the rosemary water and knead until a soft, non-sticky dough forms.

Let the dough rest for 30 minutes.

Divide into two equal portions (approx. 900g each) and shape into large rings.

Sprinkle with soaked sesame seeds.

Let rise at 30°C for 2 hours (yeast) or 5 hours (sourdough).

Bake in a preheated oven at 200°C (fan) for 35 minutes until golden.

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Cypriot bread ring with rosemary

Servings

Preperation

Cooking

Waiting

For the dough:

For topping:

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