Country bread with cretan herbs and yoghurt
Put the flour, water, and yeast in the mixer and beat for 5 minutes. Add salt, yogurt, and olive oil flavored with fresh oregano and thyme and beat for another 3 minutes. Transfer to an oiled bowl, cover it, and let it rise for an hour. Deflate the dough, shape it into a round shape and let it rest for another hour. Repeat one more time. Bake in a closed hull at 200 C for 25 minutes, remove the cap, and continue for 20 minutes at 180 C.