Greek Style Brunch Bread
Elevate your brunch game with this stunning Greek Style Brunch Bread, a Mediterranean-inspired loaf bursting with bold flavors and rustic charm. This easy-to-make bread features a golden, tender crust and a soft, aromatic interior studded with crumbled feta cheese, tangy Kalamata olives, and fresh herbs like dill and oregano. Perfectly seasoned and brushed with a glossy egg wash, this bread is as visually enticing as it is delicious. Ideal for pairing with soups, salads, or mezze platters, it’s a showstopping centerpiece that will impress guests at any brunch table. With only 20 minutes of prep time and irresistible flavor in every bite, this recipe is a must-try for bread-lovers and Mediterranean cuisine enthusiasts alike.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 1 cup Warm water (110°F)
- 0.25 cup Olive oil
- 0.75 cup Crumbled feta cheese
- 0.5 cup Kalamata olives (pitted and chopped)
- 2 tablespoons Fresh dill (chopped)
- 1 tablespoon Fresh oregano (chopped)
- 1 large Egg
- 2 tablespoons Milk
Instructions
In a large mixing bowl, combine 2 1/2 cups of the flour, instant yeast, sugar, and salt.
Add the warm water and olive oil to the dry ingredients. Mix until a shaggy dough forms.
Turn the dough out onto a floured surface and knead for about 8-10 minutes, gradually adding the remaining 1/2 cup of flour as needed. The dough should become smooth and slightly elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Punch down the dough and transfer it to a floured surface. Roll or press it out into a large rectangle, approximately 12x8 inches.
Evenly scatter the feta cheese, chopped Kalamata olives, fresh dill, and oregano over the surface of the dough.
Carefully roll the dough into a log, starting from the longer side. Pinch the edges to seal the seam, then gently shape the log into a ring or round loaf, pinching the ends together.
Transfer the shaped dough to the prepared baking sheet. Cover it loosely and let it rest for 20 minutes.
In a small bowl, whisk together the egg and milk to make an egg wash.
Brush the surface of the bread with the egg wash, ensuring even coverage.
Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool slightly on a wire rack before slicing and serving.
Nutrition Facts
Calories |
304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 546 mg | 24% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.0 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 84 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
