Greek Bread | Recipes

Greek Bread

(8) Ratings:
Prep Time:
Baking Time:
Makes:1 loaf

This rustic bread is bursting with the rich flavour of kalamata olives, feta cheese and fresh rosemary. It’s perfect with hearty pasta dishes or fresh salads.


1 tsp 5 mL granulated sugar
1 1/4 cups 300 mL water, warm
1 envelope 8 g active dry yeast (2 1/4 tsp/11 mL)
3 tbsp 45 mL Crisco® Canola or Vegetable Oil
3/4 tsp 4 mL salt
4 cups 1000 mL Robin Hood® Best For Bread Homestyle White Flour
1/2 cup 125 mL chopped, pitted kalamata olives
1/4 cup 50 mL crumbled feta cheese
1 tbsp 15 mL fresh, chopped rosemary
2 tbsp 30 mL cornmeal (optional)


  1. Dissolve sugar in warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
  2. Stir in oil, salt, 2 cups (500 mL) of flour, olives, feta cheese and rosemary to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic. Stir in 1 1/2 cups (375 mL) of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out onto floured board. Round up into a ball.
  3. Knead dough, adding more flour as necessary until smooth and elastic, yet slightly moist, 8 to 10 minutes.
  4. Place in lightly greased bowl. Turn dough to greased top. Cover with parchment paper and tea towel.
  5. Let rise in warm place (75°- 85°F/24°- 29°C) until doubled (45 to 60 minutes).
  6. Punch Down. Turn out onto lightly floured board and let rest for 10 minutes. Knead for 2 to 3 minutes. Shape dough into ball. Place on parchment paper lined baking sheet sprinkled with cornmeal.
  7. Cover with tea towel and let rise in warm place (75°- 85°F/24°- 29°C) until doubled (30 to 45 minutes).
  8. Preheat oven to 400°F (200°C). 
  9. Bake on lower oven rack of preheated oven for 25 to 30 minutes. Cover top of loaf with foil during last 15 minutes if becoming too brown. For a crisp crust, brush bread with water during last half of baking time.

Nutritional Information

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