Dakos, also known as twice-baked bread, is a Cretan speciality, a hard rusk used like a big crouton or bruschetta topped with a tomato, cheese and a lemony olive oil ‘ladolemono’. My dako often collapses under the weight of eating it with my eyes as I pile the rusk high, while the dressing soaks down and causes an avalanche. It’s messy to eat but delicious!
