A loaf that never lasts long in my kitchen.

There are some recipes that you make once, enjoy, and then forget about. And then there are those recipes that quietly become part of your kitchen routine. This olive and feta bread is one of those for me.

Honestly, this bread never lasts long in my house. The moment it comes out of the oven the smell of olives, warm bread and herbs fills the kitchen, and before it even has time to cool someone is already cutting the first slice.

I started making it because I wanted something simple, something rustic, something that reminds me of the kind of bread you might find in a small village bakery in Greece.

Bread that is soft inside, golden on top, and full of flavor from good olive oil, salty feta and beautiful Greek olives.

The yogurt in the dough makes the bread incredibly soft and moist, while the olives and feta give it that wonderful Mediterranean character. It is the kind of bread you can serve with almost anything.

A bowl of soup, a big Greek salad, some tomatoes and olive oil, or simply on its own with a cup of coffee in the afternoon. Sometimes I bake it when friends are coming over, and it disappears within minutes. Other times I make it just for us, and it slowly disappears slice by slice throughout the day.

What I love most about this bread is that it feels so honest. No complicated techniques, no fancy ingredients.

Just simple Mediterranean flavors coming together in the most comforting way.

If you love olives, feta and homemade bread, this is one of those recipes that will quickly become a favorite in your kitchen too.

And don’t be surprised if it disappears faster than you expected.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

3 ½ cups all purpose flour

1 packet dry yeast (7 g)

1 teaspoon sugar

1 teaspoon salt

1 cup warm milk

½ cup Greek yogurt

¼ cup olive oil

1 cup feta cheese, crumbled

1 cup Greek olives, pitted and sliced (Kalamata or mixed olives)

1 tablespoon oregano or fresh herbs

2 tablespoons sesame seeds for the topping

Directions

In a bowl combine the warm milk, sugar and yeast.

Let it sit for about 10 minutes until foamy.

In a large bowl mix the flour and salt.

Add the yeast mixture, Greek yogurt and olive oil.

Mix until a soft dough forms.Knead for about 8 to 10 minutes until smooth and elastic.

Cover the dough and let it rise in a warm place for about 1 hour until doubled.

Gently fold in the feta, olives and herbs.

Shape the dough into a loaf and place it in a lightly greased loaf pan.

Cover and let it rise again for about 30 minutes. Brush the top lightly with olive oil and sprinkle with sesame seeds.

Bake at 180°C / 350°F for about 40 to 45 minutes until golden.Let it cool slightly before slicing.

Tip

Serve slightly warm with olive oil or alongside tomatoes, olives and a Greek salad.