Feta and Olive Bread: A Mediterranean-Inspired Loaf

 This rustic bread combines the briny punch of olives with creamy, tangy feta cheese to create a loaf that's perfect alongside soups, salads, or simply enjoyed on its own. The Mediterranean flavors transform a basic bread into something truly special, while still being surprisingly simple to make at home.

Prep Time: 20 minutes Rise Time: 2 hours Bake Time: 40 minutes Total Time: 3 hours Servings: 1 large loaf (8-10 slices)

Ingredients: 3½ cups bread flour 2¼ teaspoons active dry yeast 1½ teaspoons salt 1¼ cups warm water 2 tablespoons olive oil 1 cup crumbled feta cheese ¾ cup mixed olives, pitted and roughly chopped 1 tablespoon fresh oregano, chopped 1 egg, beaten (for egg wash)

Instructions:

1. Begin by activating the yeast. In a large bowl, combine the warm water with the yeast and let it stand for 5-10 minutes until foamy.
2. Add the olive oil to the yeast mixture, then gradually mix in the flour and salt. Knead the dough for about 8-10 minutes, either by hand on a floured surface or using a stand mixer with a dough hook, until smooth and elastic.
3. In a separate bowl, combine the crumbled feta, chopped olives, and oregano. Gently fold this mixture into the dough until evenly distributed. The dough will be slightly sticky - this is normal.
4. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let rise in a warm place for about 1-1½ hours, or until doubled in size.
5. Punch down the dough and shape it into a round loaf. Place on a parchment-lined baking sheet, cover, and let rise again for 30 minutes.
6. Preheat your oven to 400°F (200°C). Once the dough has completed its second rise, brush the top with the beaten egg and score the surface with a sharp knife in a crosshatch pattern.
7. Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Transfer to a wire rack to cool completely.

Baker's Tips:

• Choose a mix of different olives for varied flavor and color. Kalamata, green, and black olives all work well.
• Pat the olives dry thoroughly before adding them to prevent excess moisture in the dough.
• For the best feta flavor, use Greek feta made from sheep's milk rather than cow's milk varieties.
• The bread can be stored in an airtight container for up to 3 days, though it's best enjoyed within 24 hours of baking.

This bread makes a wonderful addition to any Mediterranean-style meal or cheese board. Its savory profile and tender crumb structure create an unforgettable taste experience that'll have you reaching for a second slice. The combination of salty feta and briny olives infuses every bite with authentic Mediterranean character, while the fresh oregano adds an aromatic touch that elevates the entire loaf.

Whether served alongside a bowl of soup, used for sandwiches, or simply enjoyed with a drizzle of olive oil, this Feta and Olive Bread brings a taste of the Mediterranean to your table. It's proof that sometimes the simplest combinations create the most memorable flavors.