Description
This Greek Feta Bread offers a delightful combination of soft, airy texture and savory flavor. The yeast-leavened dough is infused with crumbled feta cheese, providing a subtle tang and richness throughout. Baked to a golden perfection, the bread is finished with a scattering of sesame seeds, adding a delicate nutty aroma and a slight textural contrast. It is a versatile bread, ideal for serving alongside meals or as a flavorful snack.
Ingredients
- 1 cup warm water (105-115°F / 40-46°C)
- 2 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil, plus more for greasing
- 1 cup crumbled feta cheese
- 1 tablespoon sesame seeds
- Optional: 1 teaspoon dried oregano
Instructions
- In a large bowl, combine the warm water, yeast, and sugar. Let stand for 5-10 minutes, or until foamy.
- Add the flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Mix with a wooden spoon or in a stand mixer with a dough hook until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. If using a stand mixer, knead on medium speed for 6-8 minutes.
- Gently fold in the crumbled feta cheese and optional oregano until evenly distributed.
- Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Preheat your oven to 400°F (200°C). Lightly grease a round baking pan or line a baking sheet with parchment paper.
- Gently punch down the risen dough and transfer it to the prepared pan. Press and stretch the dough into a round shape, about 1-inch thick. Use your fingertips to create dimples across the surface.
- Brush the top of the dough lightly with olive oil and sprinkle evenly with sesame seeds.
- Bake for 20-25 minutes, or until golden brown and cooked through.
- Remove from the oven and let cool slightly on a wire rack before slicing and serving.
Notes
Ensure your water temperature is correct for activating the yeast; too hot will kill it, too cold will slow it down.
For an extra airy texture, allow the dough to rise in a slightly warmer spot, like a turned-off oven with the light on.
Do not over-knead after adding the feta, as it can break down the cheese too much.
This bread is best enjoyed fresh on the day it is baked.
Store any leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 250 per serving
- Fat: 8g per serving
- Carbohydrates: 35g per serving
- Protein: 9g per serving