Recipes > Greek Feta Bread Find A Store 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. Yield 1 (13-inch) loaf Print Recipe Pin Recipe 0 Reviews IngredientsDough4 3/4 cups (594g) all-purpose flour, plus more for dusting1 1/2 cups (360g) warm water (120°F/49°C to 130°F/54°C)1/4 cup (56g) olive oil1 tablespoon (12g) granulated sugar1 tablespoon (9g) kosher salt (see note)1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum YeastFillings & Toppings14 ounces (400g) creamy feta cheese1 1/2 tablespoons (2g) chopped fresh parsley1 tablespoon (1g) chopped fresh dill2 tablespoons (28g) olive oilSesame seeds, for sprinkling InstructionsMake 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 13×10-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. NotesSalt 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. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
