Greek Main Courses
Skordostoumbi Zakynthou Recipe (Zakynthos Garlic and Tomato Bread Bake)
Σκορδόστουμπι Ζακύνθου skor-THOH-stoom-bee zah-KEEN-thoo · Skordostoumbi Zakynthou
In short
Skordostoumbi is a rustic Zakynthos dish that turns stale bread into something new: torn bread soaked in a garlicky tomato mixture, packed into a dish and baked until the top crisps while the inside stays soft and saturated. It reflects the same frugal, nothing-wasted thinking behind similar bread bakes across the Mediterranean.
Skordostoumbi belongs to the wide, frugal family of Mediterranean dishes built around using up stale bread rather than throwing it away, and Zakynthos's version leans hard on garlic and tomato, soaking torn pieces of old bread until they swell and soften, then baking the whole thing until the top crisps while the inside stays saturated and soft.
It shares a spirit, though not a technique, with dishes like Tuscan panzanella or a Spanish migas, all built on the same underlying practicality: bread too stale to eat on its own is not a problem, it is an ingredient.
This is genuinely humble food, quick to put together with pantry staples, and it works equally well as a light main course or a substantial side to grilled fish or meat.
Key preparation steps
- Tear stale bread into pieces.
- Soak thoroughly in a garlicky tomato and olive oil mixture.
- Pack into a baking dish.
- Bake until the top is crisp and golden.
Using genuinely stale bread
Bread that is a day or two old, dry enough that it would otherwise be heading for the bin, is exactly what this dish wants, since it soaks up the tomato mixture without immediately turning to complete mush the way fresh, soft bread would. A rustic, country-style loaf with a firm crumb holds up best.
The soak
Grated or blended fresh tomato, mixed with a generous amount of crushed garlic, olive oil, dried oregano and salt, is poured generously over the torn bread and left to soak in for at least ten minutes before it goes into the dish, giving the bread real time to absorb the liquid throughout rather than just on the surface.
Baking
Pack the soaked bread into an oiled baking dish, drizzle with a little extra olive oil, and bake in a hot oven until the top has crisped and turned golden while the inside stays soft and moist. This contrast, crisp top and soft, saturated interior, is exactly the texture the dish is after, and it is worth checking the top rather than relying purely on time, since ovens vary.
Tips from my kitchen
Use genuinely stale bread
Fresh, soft bread turns to complete mush rather than holding any texture. A day or two old, with a firm crumb, is what this dish wants.
Let it soak properly before baking
Ten minutes gives the liquid time to reach right through the bread, not just the surface.
Watch for the crisp top
This contrast against the soft interior is the whole point. Check rather than relying purely on the timer, since ovens vary.
Skordostoumbi Zakynthou Recipe (Zakynthos Garlic and Tomato Bread Bake)
Σκορδόστουμπι Ζακύνθου · by Kalliopi Andreou · updated 2026-07-31
- Prep
- 20m
- Cook
- 35m
- Total
- 55m
- Serves
- 4
Ingredients
Ingredients
Method
- Heat the oven to 200C fan 180C. Oil a baking dish.
- Tear the stale bread into rough, bite-sized pieces and place in a large bowl.
- Mix the grated tomato, crushed garlic, olive oil, oregano, salt and pepper together.
- Pour the tomato mixture over the torn bread and toss thoroughly. Leave to soak for at least 10 minutes.
- Pack the soaked bread into the prepared dish, pressing down gently.
- Drizzle with a little extra olive oil and bake for 30 to 35 minutes, until the top is crisp and golden while the inside stays soft.
- Serve warm.
Nutrition, per 1 portion
- Calories
- 312
- Protein
- 6 g
- Carbs
- 32 g
- Fat
- 18 g
- Sat fat
- 2 g
- Fibre
- 3 g
These figures are calculated estimates based on the ingredients listed, not laboratory analysis. Actual values vary with brands, cuts and portion size.
Frequently asked questions about Skordostoumbi Zakynthou
What is skordostoumbi made from?
Stale bread, torn and soaked in a garlicky tomato and olive oil mixture, then baked until the top crisps while the inside stays soft, a Zakynthos specialty built around not wasting old bread.
Can you make skordostoumbi with fresh bread?
It is genuinely better with stale bread, which absorbs the tomato mixture without immediately dissolving. Fresh bread turns to mush far more easily.
Is skordostoumbi vegan?
Yes, made only from bread, tomato, garlic, olive oil and oregano, it is entirely plant-based.
