There’s something deeply comforting about making your own paximadia at home — the kind of rustic, wholesome rusk that brings back memories of summers in the village, breakfast with Yiayia, or mezze platters shared under the sun.

These Greek olive oil rusks are simple, clean, and full of Mediterranean goodness.

Made without butter, milk, or eggs, they’re a staple during fasting periods but also perfect for everyday snacking. In this version, we use half whole wheat flour and half all-purpose for the perfect texture and earthy flavor.

Crispy, golden, and made with only a few ingredients, they’re ideal for dipping in olive oil, pairing with cheese, or adding crunch to salads. And the best part?

They last for weeks in an airtight jar — just like the ones our grandmothers used to keep on the shelf.

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

For the rusks:

220 g (about 1 cup) lukewarm water

8 g dry yeast (roughly 2¼ tsp)

10 g granulated sugar (2 tsp)

100 g olive oil (plus extra for greasing the bowl)

400 g all-purpose flour

100 g whole wheat flour

A good pinch of salt

Directions

In the bowl of a stand mixer, combine the water, yeast, and sugar. Whisk gently by hand to dissolve.

Add the olive oil, both flours, and mix using the dough hook on low speed for about 5–6 minutes. In the final 30 seconds, sprinkle in the salt. Continue mixing until a soft dough forms and pulls away from the sides.

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap, and leave at room temperature for 1–2 hours, or until doubled in size.

Turn the dough onto a floured surface, divide in two, and gently shape each piece into a log. The thickness will determine how puffy your rusks turn out.

Place the logs on a parchment-lined baking tray. Using a sharp knife, score vertical lines across each log where you want to slice them later. Let them rise again for 30 minutes.

Preheat your oven to 170°C (fan). Bake for 25 minutes until set but not browned. Let them cool completely.

Preheat the oven again to 170°C. Cut the logs along the scored lines into slices. Arrange the slices flat on a baking tray and bake again for 25–30 minutes, until dry and crisp.

Let the rusks cool completely and store them in an airtight jar or tin. They’ll last for weeks!

Serve them drizzled with olive oil and topped with cherry tomatoes, spinach, capers, olives, and anthotyro. Add a touch of balsamic cream for a sweet finish. They’re perfect alongside soups, salads, or even as a crunchy snack.