Paximadi

Paximadi is a traditional Greek twice-baked bread, similar to a rusk or biscotti. It originated on the island of Crete, where it was a staple food for shepherds and sailors due to its long shelf life and portability. The name "paximadi" is derived from the Greek word "paximadion," meaning "baked twice."

The preparation of paximadi involves an initial baking of a simple bread dough, often made with wheat or barley flour, water, and yeast. Once cooled, the bread is sliced and then baked a second time at a lower temperature until it becomes very dry and hard. This double-baking process removes most of the moisture, making it resistant to spoilage and ideal for storage and travel.

Paximadi has a characteristic hard and crunchy texture. It is typically consumed by dipping it in water, olive oil, or wine to soften it before eating. It is a key component of dakos, a popular Cretan meze where it is topped with grated tomatoes, feta cheese or mizithra, olive oil, and herbs. While traditionally a peasant food, paximadi is now enjoyed widely throughout Greece and is appreciated for its rustic flavor and versatility. Different regions and families may have variations in their recipes, using different flours or adding seeds and herbs.