If you love bakery-style artisan bread with bold Mediterranean flavor, this Greek Olive & Feta Bread is about to become a favorite. Studded with briny black olives, creamy feta, and fragrant herbs, this soft homemade loaf is perfect alongside soups, salads, or dipped in olive oil.
It bakes up golden on the outside, fluffy on the inside, and makes your whole kitchen smell incredible.
Whether you’re serving it with pasta night or building the ultimate charcuterie board, this savory bread adds something special.
Why You’ll Love This Bread
- Soft, fluffy interior with a golden crust
- Packed with salty feta and briny olives
- Simple pantry ingredients
- Perfect for entertaining or everyday meals
- Freezer-friendly
Ingredients
- 3 ¼ cups white bread flour (plus extra for dusting)
- 1 teaspoon salt
- 1 ½ teaspoons superfine sugar
- 1 tablespoon nonfat dry milk
- 1 teaspoon active dry yeast
- Scant 1 cup lukewarm water
- ½ cup pitted black olives, chopped
- 2 ounces feta cheese, crumbled
- 2 tablespoons olive oil (plus extra for brushing)
- 1 teaspoon chopped fresh thyme
- ½ teaspoon dried oregano
Instructions
Step 1: Mix the Dough
In a large bowl, sift together the flour and salt. Stir in the sugar and yeast. Make a well in the center and pour in the lukewarm water.
Mix with a wooden spoon until a dough begins to form. Knead by hand until the dough pulls away from the sides of the bowl.
Turn onto a lightly floured surface and knead in the olives and feta. Continue kneading for about 5 minutes, until smooth and elastic.
Mix the Dough (Stand Mixer Method)
In the bowl of a stand mixer fitted with the dough hook, combine flour, salt, sugar, dry milk, and yeast.
With the mixer on low speed, slowly pour in the lukewarm water and 2 tablespoons olive oil.
Mix until the dough begins to come together. Increase speed to medium-low and knead for 5–7 minutes, until the dough is smooth and elastic and pulls away from the sides of the bowl.
Add the chopped olives and feta during the last 1–2 minutes of mixing, just until incorporated. Do not overmix.
Step 2: First Rise
Brush a clean bowl with olive oil. Shape the dough into a ball and place it in the bowl.
Cover with a damp dish towel or plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
Step 3: Shape & Second Rise
Brush an 8-inch round cake pan with olive oil.
Turn the dough out onto a lightly floured surface and gently punch it down. Shape into an 8-inch round loaf and place in the prepared pan.
Cover and let rise for 40–45 minutes.
Step 4: Bake
Preheat oven to 400°F.
Brush the top of the loaf with olive oil and sprinkle with thyme and oregano.
Bake for 35–40 minutes, until golden brown and cooked through.
Remove from pan and cool on a wire rack before slicing.
Tips for Success
- Make sure your water is warm (not hot) — about 105–110°F is perfect for activating yeast.
- Don’t overwork the dough once the olives and feta are added.
- For extra flavor, add a sprinkle of flaky sea salt before baking.
- Want a crispier crust? Place a small pan of hot water in the oven while baking.
Serving Ideas
- Dip in olive oil and balsamic vinegar
- Serve alongside tomato basil soup
- Pair with grilled chicken or lamb
- Toast and use for Mediterranean sandwiches
Storage
Store at room temperature in an airtight container for up to 2 days.
Freeze sliced for up to 2 months. Toast straight from frozen.
Print
Greek Olive & Feta Bread (Easy Mediterranean Loaf)
- Total Time: 0 hours
- Yield: 1 LOAF 1x
Description
This homemade Greek Olive & Feta Bread is soft, golden, and packed with briny black olives, creamy feta cheese, and fragrant herbs. Made easily in a stand mixer, this Mediterranean yeast bread is perfect for dipping in olive oil, serving with pasta, or adding to a charcuterie board.
Ingredients
-
3 ¼ cups bread flour (plus extra for dusting)
-
1 teaspoon salt
-
1 ½ teaspoons superfine sugar
-
1 tablespoon nonfat dry milk
-
1 teaspoon active dry yeast
-
Scant 1 cup lukewarm water (105–110°F)
-
2 tablespoons olive oil (plus extra for brushing)
-
½ cup pitted black olives, chopped
-
2 ounces feta cheese, crumbled
-
1 teaspoon chopped fresh thyme
-
½ teaspoon dried oregano
Instructions
-
In the bowl of a stand mixer fitted with the dough hook, combine flour, salt, sugar, dry milk, and yeast.
-
With mixer on low speed, slowly pour in lukewarm water and olive oil. Mix until dough begins to form.
-
Increase speed to medium-low and knead for 5–7 minutes, until dough is smooth and elastic and pulls away from the sides of the bowl.
-
Add chopped olives and feta during the last 1–2 minutes of mixing, just until incorporated.
-
Transfer dough to a lightly oiled bowl. Cover and let rise in a warm place for about 1 hour, or until doubled in size.
-
Brush an 8-inch round cake pan with olive oil. Turn dough onto a lightly floured surface and gently press down. Shape into a round loaf and place into the prepared pan.
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Cover and let rise 40–45 minutes, until slightly puffed.
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Preheat oven to 400°F. Brush the top with olive oil and sprinkle with thyme and oregano.
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Bake 35–40 minutes, until golden brown and the loaf sounds hollow when tapped.
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Cool on a wire rack before slicing.
Notes
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Water temperature should be between 105–110°F to properly activate yeast.
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If dough feels sticky, add flour 1 tablespoon at a time.
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For extra flavor, sprinkle flaky sea salt on top before baking.
- Bread freezes well for up to 2 months. Slice before freezing for easy reheating.
- Prep Time: 2 HOURS
- Cook Time: 35-40 MINUTES
- Category: BREAD
- Method: Baking
- Cuisine: Mediterranean
