Dakos toast

Dakos toast, also known as “dakos” or "koukouvagia" is a traditional Greek dish that originates from the island of Crete. Originally, it was made with a type of dried barley rusk named “paximadi”, a hard, twice-baked bread with a long-shelf life. The paximadi is moistened with water or olive oil to soften it, then topped with ripe tomatoes, feta, olives and sometimes capers.

• serves

  8

• prep

  5 minutes

• cook

  30 minutes

• difficulty

  Easy

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Ingredients

• 1 large wholemeal cob loaf
• 4 tomatoes
• salt, to season
• ½ cup (125 ml) olive oil
• 200 g Greek feta
• 1 tsp dried Greek oregano
• 1 tbsp baby capers
• ¼ cup Kalamata olives, pitted

Instructions

1. Preheat the oven to 150˚C (fan-forced). Cut the cob loaf in half horizontally and bake on a lined baking tray for 30 minutes, or until dried and lightly toasted.

2. Grate the tomatoes and place in a fine mesh sieve over a large bowl. Sprinkle the tomatoes with a pinch of salt. Place the dried bread on a serving plate. Use a few spoons of the tomato water to moisten the bread, then drizzle with olive oil and spoon the grated tomatoes over the top. Drizzle with more olive oil, then crumble the feta on top and scatter with oregano, capers and olives. Slice into wedges to serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Toast of the Town

Watch the full episode here

G

Watch the full episode here

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