Bread Baking: Olive, Rosemary, And Feta Loaf Recipe

Name: Bread Baking: Olive, Rosemary, And Feta Loaf Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup liquid from feta at room temperature; 1/2 cup lukewarm water; 2 1/2 teaspoons instant yeast; 1 tablespoon sugar; 1/2 teaspoon dried rosemary, chopped; 2 1/2 cups (13.75 ounces) bread flour (divided); 1/2 teaspoon salt; 2 tablespoons olive oil; 1/4 cup crumbled feta; 1/2 cup pitted kalamata olives, roughly chopped; Additional bread flour, as needed

Servings: persons

1/2 cup liquid from feta at room temperature
1/2 cup lukewarm water
2 1/2 teaspoons instant yeast
1 tablespoon sugar
1/2 teaspoon dried rosemary, chopped
2 1/2 cups (13.75 ounces) bread flour (divided)
1/2 teaspoon salt
2 tablespoons olive oil
1/4 cup crumbled feta
1/2 cup pitted kalamata olives, roughly chopped
Additional bread flour, as needed

1
In the bowl of your stand mixer, combine feta liquid, water, yeast, sugar, rosemary, and 1 cup of the bread flour. Cover and set aside for 15-20 minutes, at which point it should be light and airy.
2
Add the rest of the bread flour and salt, and knead until the dough is smooth and elastic.
3
Add the olive oil, feta, and olives and continue kneading until the olive oil is completely incorporated into the dough and the feta and olives are well distributed.
4
Drizzle some olive oil into a plastic bag and put the dough into the bag, making sure the dough is coated on all sides. Close the bag and stash it the refrigerator.
5
After an hour or so, or before you go to bed, take the dough out of the fridge and knead it, still in the bag, to knock the air out of it. Return it to the fridge for its overnight nap.
6
The next day, take the dough out of the fridge and knead it in the bag again, this time giving it a more thorough kneading. Leave it on the counter to warm to room temperature. This can vary, depending on how warm your kitchen is and how cold the fridge was. I left mine out for a little over two hours.
7
Remove the bread from the Dutch oven and let it cool completely on a rack before slicing.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup liquid from feta at room temperature, 1/2 cup lukewarm water, 2 1/2 teaspoons instant yeast, 1 tablespoon sugar, and more.

Yes, Bread Baking: Olive, Rosemary, And Feta Loaf Recipe falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!