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Greek Feta Bread

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Greek Feta Bread is a savory, aromatic loaf that blends creamy feta cheese with Greek yogurt, creating a soft and flavorful bread perfect for Mediterranean meals. The addition of herbs like oregano and thyme enhances its richness, making it an ideal side dish for salads, dips, or grilled meats. Whether served warm with a drizzle of olive oil or enjoyed on its own, this bread will transport you to the Mediterranean with every bite.

Ingredients

  • 2 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1 tablespoon sugar

  • 1 packet (2 1/4 teaspoons) active dry yeast

  • 3/4 cup warm water

  • 1/4 cup olive oil

  • 1/2 cup Greek yogurt

  • 1 cup crumbled feta cheese

  • 1 teaspoon dried oregano

  • 1/2 teaspoon dried thyme

  • 1 egg, beaten (for brushing the top)

Instructions

  • Activate the yeast: In a small bowl, combine warm water, sugar, and yeast. Stir and let it sit for 5-10 minutes, until frothy.

  • Mix the dough: In a large bowl, combine flour and salt. Add activated yeast mixture, olive oil, and Greek yogurt. Stir and knead the dough on a floured surface for 5-7 minutes until smooth and elastic.

  • Add feta and herbs: Gently fold in crumbled feta cheese, oregano, and thyme. Continue kneading until the feta is evenly distributed.

  • Let the dough rise: Place the dough in an oiled bowl, cover with a kitchen towel, and let rise in a warm place for 1-1.5 hours until doubled in size.

  • Shape the bread: Punch the dough down and shape it into a round or oval loaf. Place on a parchment-lined baking sheet.

  • Preheat the oven: Let the dough rest for 15-20 minutes while preheating the oven to 375°F (190°C).

  • Brush with egg wash: Brush the top of the dough with the beaten egg.

  • Bake the bread: Bake for 25-30 minutes, or until golden brown and hollow when tapped.

  • Cool and serve: Let the bread cool slightly before slicing and serving warm with Mediterranean dips or alongside a meal.

Notes

  • Storage: Best enjoyed fresh but can be stored at room temperature for up to 2 days. Refrigerate for up to 1 week or freeze the dough after the first rise.

  • Variations:

    • Add chopped Kalamata olives for a more authentic Mediterranean flavor.

    • Swap oregano and thyme for rosemary or basil.

  • For individual portions, shape the dough into rolls.

Find it online: https://avarecipe.com/greek-feta-bread/