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Greek feta cheese bread

Course: Breads
Cuisine: Greek


  • 300 ml milk lukewarm
  • 1 envelope yeast appr. 7gr
  • tsp. salt -
  • 600 gr All-purpose flour
  • 50 ml extra virgin olive oil
  • 150 gr Greek feta cheese crumbled
  • 1 TBSP. dried oregano


  • Pour the lukewarm milk into a jug and stir in the yeast to dissolve. Set aside for 10 minutes.
  • In a large bowl, whisk the flour and the salt together and then add the milk and yeast mixture, stirring gently with a wooden spoon to incorporate. At this point, the dough will still be sticky–do not add more flour. Alternatively, you can use a stand mixer equipped with a dough hook.
  • Cover the bowl with a towel, place it in a warm spot and let it rise for an hour.
  • Preheat the oven to 180C. Set a 12-inch, cast iron skillet in the oven, until it is very hot.
  • Add the olive oil and the oregano to the bread dough and mix well with a spatula, folding over the dough and scraping the sides of the bowl. Gently fold in the crumbled Feta.
  • Carefully remove from the oven the hot skillet, line it with a piece of parchment paper and immediately add the dough, smoothing the top with a spatula.
  • Transfer the pan to the oven and bake for about 30 minutes or so, or until golden brown on the top and the bottom.
  • Remove from the oven and let the bread cool a bit in the pan. Place on a wire rack to cool completely.


a recipe from Marilena Leavitt