Greek Feta Bread (Tiropsomo): Soft and Delicious! Recipe

Introduction

Greek Feta Bread, also known as Tiropsomo, is a soft, aromatic bread filled with tangy feta cheese. This delicious treat combines a tender, olive oil-enriched dough with a savory cheese center, making it perfect for breakfast or a snack.

Ingredients

• For the Starter:
• 2 cups lukewarm (115 °F) water
• 2 teaspoons granulated sugar
• 1 and 1/2 teaspoons instant yeast
• 1/4 cup all-purpose flour
• Remaining Ingredients:
• 4 cups all-purpose flour
• 1 and 1/2 teaspoons salt
• 1/4 cup olive oil
• The Filling:
• 14 oz (400g) feta cheese
• Toppings:
• 2 oz butter, melted
• 2 tablespoons heavy cream or milk
• 1 tablespoon (or more) sesame seeds, optional

Instructions

1. Step 1: Combine all starter ingredients (water, sugar, yeast, and 1/4 cup flour) in the bowl of a mixer fitted with a hook attachment. Mix with a spoon or whisk and set aside for 8-10 minutes until a puffy cloud forms on top.
2. Step 2: In a separate bowl, whisk together the remaining flour and salt. Add this mixture and olive oil to the yeast starter. Knead on low speed for 10 minutes until a smooth dough forms.
3. Step 3: Place the dough in an oiled large bowl, cover with plastic, and let it rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
4. Step 4: Lightly oil your work surface with 1-2 tablespoons of olive oil to prevent sticking. Punch down the dough and shape it into a 15-inch circle.
5. Step 5: Crumble the feta cheese evenly over the dough circle. Gather the edges toward the center to enclose the feta, then smooth and flatten the dough. Flip the dough over carefully.
6. Step 6: Sprinkle semolina flour on a baking tray or line it with parchment paper. Transfer the filled dough to the tray and press into a 13-inch round. Cover with a clean towel and let rise for about 30 minutes.
7. Step 7: Preheat the oven to 425 °F (220 °C). Once the dough is puffy, remove the cover and use your fingertips to make indentations on the surface.
8. Step 8: Mix melted butter with heavy cream or milk and brush this over the top of the dough. Sprinkle sesame seeds if using.
9. Step 9: Bake for 25-30 minutes until golden and cooked through. Allow the bread to rest for 15 minutes before slicing and serving.

Tips & Variations

• If you don’t have instant yeast, you can substitute with active dry yeast but increase the proofing time slightly.
• For extra flavor, mix herbs like oregano or thyme into the dough or sprinkle on top before baking.
• Try adding chopped spinach or olives into the feta filling for a delicious twist.
• Use a stand mixer for easier kneading, but you can also knead by hand for about 12-15 minutes.

Storage

Store leftover Greek feta bread wrapped in foil or airtight container at room temperature for up to 2 days. For longer storage, freeze the bread wrapped tightly for up to 1 month. Reheat in a warm oven at 350 °F (175 °C) for 10-15 minutes to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cheeses instead of feta?

Yes, you can substitute feta with similar crumbly cheeses like ricotta salata or a mild goat cheese, but the flavor will vary slightly from the traditional version.

How do I know if my yeast is still good?

When mixing the starter, a bubbly, puffy layer should form on top within 8-10 minutes. If not, the yeast might be inactive and you should start with a fresh batch to ensure the bread rises properly.

Greek Feta Bread (Tiropsomo): Soft and Delicious! Recipe

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4.5 from 88 reviews

Greek Feta Bread, known as Tiropsomo, is a soft, fluffy bread filled with tangy feta cheese and topped with a buttery, creamy glaze and sesame seeds. This delicious traditional bread is perfect as a snack or accompaniment to any meal, featuring a tender crust and rich cheese flavor baked to golden perfection.

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 55 minutes
• Yield: 1 large round bread (about 8 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: Greek

Ingredients

Scale 1x2x3x

For the Starter:

• 2 cups lukewarm (115 °F) water
• 2 teaspoons granulated sugar
• 1 and 1/2 teaspoons instant yeast
• 1/4 cup all-purpose flour

Remaining Ingredients:

• 4 cups all-purpose flour
• 1 and 1/2 teaspoons salt
• 1/4 cup olive oil

The Filling:

• 14 oz (400g) feta cheese

Toppings:

• 2 oz butter, melted
• 2 tablespoons heavy cream or milk
• 1 tablespoon (or more) sesame seeds, optional

Instructions

1. Make the starter: Combine lukewarm water, sugar, instant yeast, and 1/4 cup flour in the bowl of a mixer with a hook attachment. Mix well using a spoon or whisk and let the mixture rest for 8-10 minutes until a puffy cloud forms on top, indicating active yeast.
2. Prepare the flour mixture: In a separate bowl, whisk together the remaining 4 cups of all-purpose flour and salt.
3. Knead the dough: Add the flour mixture and olive oil to the yeast starter. Using the mixer on low speed, knead the dough with the hook attachment for 10 minutes until smooth and elastic.
4. First rise: Transfer the dough to a large, oiled bowl and cover it with plastic wrap. Set it in a warm place to rise until it doubles in size, about 1.5 to 2 hours.
5. Prepare the work surface: Drizzle 1-2 tablespoons of olive oil over your work surface and spread it around to prevent sticking.
6. Shape the dough and add filling: Punch down the risen dough and transfer it to the oiled surface. Press and form it into a 15-inch circle. Crumble the feta cheese evenly over the dough circle. Gather the edges towards the center to enclose the cheese, then smooth out and flatten the dough. Flip the dough seam side down.
7. Prepare for second rise: Sprinkle a baking tray with semolina flour or line it with parchment paper. Transfer the filled dough to the tray and gently press it into a 13-inch round shape. Cover with a clean kitchen towel and let it rise for about 30 minutes until puffy.
8. Preheat the oven: While the dough rises, preheat your oven to 425 °F (220 °C).
9. Prepare for baking: Once the dough is puffy, remove the towel. Use your fingertips to make indentations all over the top of the dough.
10. Add toppings: Mix the melted butter with heavy cream or milk. Brush this mixture generously over the top of the dough, then sprinkle with sesame seeds if desired.
11. Bake the bread: Place the tray in the preheated oven and bake for 25-30 minutes until the bread is golden brown and cooked through.
12. Rest and serve: Remove the bread from the oven and let it rest on a cooling rack for 15 minutes before slicing and serving. Enjoy warm or at room temperature.

Notes

• Ensure the yeast mixture becomes frothy within 8-10 minutes, or the yeast may be inactive; start over with new yeast if needed.
• Using semolina flour or parchment paper on the baking tray prevents sticking and makes removing the bread easier.
• The olive oil on the work surface helps prevent the dough from sticking during shaping.
• Butter and cream brushed on top create a rich golden crust and help the sesame seeds stick.
• You can store leftover bread in an airtight container and gently reheat before serving to restore softness.

Keywords: Greek feta bread, Tiropsomo, cheese bread, homemade bread, traditional Greek recipe, soft feta bread