Gratsi Red Wine Infused Bread

An easy artisan loaf with bold, savory flavors.

By Christiana Papadopoulou

@christianapa_

July 24, 2026

By Christiana Papadopoulou

Ingredients

500

g bread flour
7

g instant yeast
250

g Gratsi Red Wine
100

g water
10

g salt
15

g honey
40

g olive oil
Extra virgin olive oil
Flaky sea salt
Fresh rosemary
Thinly sliced onion

Instructions

TOTAL TIME

4–6 hours, or 12–48 hours for overnight fermentation

6-8 servings

A soft bread infused with Gratsi Red Wine and olive oil, finished with rosemary and onions. My favourite way to serve it is as one giant sandwich, filled with fresh, flavourful toppings.

STEP 1

Mix the Dough

In a large bowl, combine the flour, yeast, and honey.
Add the Gratsi Red Wine, water, and olive oil, then mix until a rough, sticky dough forms.
Cover and leave to rest for 20–30 minutes to allow the flour to fully hydrate.

A woman in a floral dress pours flour from a container into a mixing bowl in a rustic kitchen with brick walls and wooden shelves.

A woman in a floral dress pours honey from a small cup into a mixing bowl in a rustic kitchen setting.

A woman in a floral dress pours red liquid from a glass into a metal mixing bowl in a rustic kitchen setting with brick and wood accents.

STEP 2

Add the Salt

Sprinkle the salt over the dough and fold it in until evenly incorporated.

A woman in a floral dress pours water into a metal bowl with flour, preparing to bake in a rustic kitchen with a brick oven in the background.

A woman in a floral dress pours sugar into a metal bowl in a rustic kitchen with a brick oven in the background.

A woman in a floral dress pours olive oil from a cup into a bowl with flour at a wooden kitchen table in a rustic kitchen setting.

STEP 3

Stretch and Fold

Over the next 1½–2 hours, strengthen the dough by performing a set of stretch-and-folds every 30 minutes.
To do this, gently lift one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat on all four sides. With each set, the dough will become smoother, stronger, and more elastic.

A woman in a floral dress mixes ingredients in a metal bowl while wearing a black glove, in a rustic kitchen with wooden walls and a large range hood behind her.

A hand in a black glove kneads light purple dough in a metal bowl, while another ungloved hand holds the bowl on a dark wooden surface.

A stretchy, light purple dough is being lifted from a metal bowl by gloved hands, showing its sticky, elastic texture. Another hand holds the bowl steady on a dark wooden surface.

STEP 4

First Rise: Choose one of the following methods:

Same Day: Cover and leave at room temperature until doubled in size, about 2–3 hours.
Overnight (Recommended): Cover and refrigerate for 12–48 hours. This slow fermentation develops a richer flavour and creates a light, airy crumb.

STEP 5

Shape

Generously oil a small baking tray, the smaller tray helps the bread rise higher.
Tip the dough into the tray and gently stretch it towards the edges without pressing out the air. Cover and leave to proof for 1–2 hours until noticeably puffy.

A woman in a floral dress pours a thick, purple batter from a metal bowl into a glass baking dish in a rustic kitchen with brick and wood accents.

A metal bowl covered with a striped kitchen towel sits on a table in front of a rustic brick oven and chimney in a cozy kitchen setting.

STEP 6

Top and Bake

Preheat the oven to 220–230°C.
Drizzle generously with olive oil, then press your fingertips into the dough to create dimples. Scatter over the salt, rosemary, and sliced onion.
Bake for 20–25 minutes, or until deeply golden.