Ingredients
- 1 octopus about 700gr. / 1.5 lb.
- ¼ cup red wine
- 2 bay leaves
- 1 onion, chopped
- 3 tbsp olive oil
- 1 cup tomato juice
- 1 pepper, chopped
- 3 garlic cloves, minced
- 30 gr. / 1 oz. olives, chopped finely
- ½ tsp dried oregano
- ½ tsp dried basil
- 1 tsp anise
- 3 tsp sugar
- Salt and pepper
- ½ cup + 3 tbsp cool water (the recipe called for ½ cup but the starter was not as runny so I added a little bit more)
- 1 cup all-purpose flour
- Pinch of instant yeast
- All of the starter
- 1 tsp instant yeast
- 1 cup + ¼ cup lukewarm water (the recipe called for 1 cup but the dough was too stiff)
- 400 gr. / 14 oz. all-purpose flour
- 1 ½ tsp salt
- 1 tsp sugar (sugar was my addition, but I think it gave the loaf a little sweet flavor)
Recipe Description
Octopus is a very popular and tasty mezé in Greece and we serve it either boiled with vinegar, BBqed in charcoals or in red sauce with ditali lisci (small macaroni like the elbow ones). Octopuses live in the Greek seas and they are fairly easy to fish them. They are very tasty and they are always among the dishes everyone orders. In this mezé I made the octopus as saganaki and served in on top of French baguette bread. I added anise to give the flavor of ouzo and it was so delicious we devoured the whole loaf without realizing it.
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