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Greek Feta Bread

Called tiropsomo in Greek, which translates to “cheese bread,” this hand-shaped and stuffed flatbread is commonly eaten as a grab-and-go breakfast or an afternoon snack.
Greek Feta Bread
Yield 1 (13-inch) loaf

Ingredients

Dough

  • 4 3/4 cups (594g) all-purpose flour, plus more for dusting
  • 1 1/2 cups (360g) warm water (120°F/49°C to 130°F/54°C)
  • 1/4 cup (56g) olive oil
  • 1 tablespoon (12g) granulated sugar
  • 1 tablespoon (9g) kosher salt (see note)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast

Fillings & Toppings

  • 14 ounces (400g) creamy feta cheese
  • 1 1/2 tablespoons (2g) chopped fresh parsley
  • 1 tablespoon (1g) chopped fresh dill
  • 2 tablespoons (28g) olive oil
  • Sesame seeds, for sprinkling

Instructions

  • Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, beat flour, warm water, olive oil, sugar, salt, and yeast at low speed until a shaggy dough forms, about 2 minutes.
  • Switch to the dough hook attachment. Bead at medium-low speed until a smooth, elastic dough forms, about 10 minutes. (Dough will be very soft but should not be overly sticky.)
  • Bulk rise: Oil a large bowl. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 30 minutes.
  • Line a rimmed baking sheet with parchment paper.
  • Shape bread & add fillings: Turn out dough onto a lightly floured surface, and pat into a 15-inch circle that is thinner around edges than in center. Crumble feta onto dough, leaving a 1-inch border around edges; sprinkle with parsley and dill. Lightly press into dough to adhere. Fold sides of dough over filling to center, pinching seams to seal. Carefully turn dough over, and place on prepared pan. Press dough into a 13x10-inch rectangle.
  • Final Rise: Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 45 minutes.
  • Preheat oven to 425°F (220°C).
  • Add toppings: Brush olive oil onto dough; sprinkle with sesame seeds. Using your fingertips, dimple dough and flatten any air pockets.
  • Bake: Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 15 to 20 minutes. Let cool on pan on a wire rack for 10 to 15 minutes. Serve warm or at room temperature.

Notes

Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe.
 
Recipe by Bake From Scratch.