Greek Bread With Oregano and Olive Oil

It is rustic and aromatic and possibly the best bread recipe I’ve ever baked. It typically disappears in minutes out of the oven!

Serve our Greek bread with favorites like classic Greek lemon chicken, marinated olives with feta, juicy lamb meatballs with yogurt or a taramosalata dip!

Why this recipe sings

• All-purpose flour
• Active dry yeast or fresh yeast
• Sugar
• Extra virgin olive oil
• Honey
• Sea salt
• Dried oregano

Detailed measurements and instructions can be found on the recipe card at the bottom of the page.

• The yeast mixture will rise and double in size.
• Using a mixer with a dough hook, slowly mix the olive oil, sea salt, and honey with the flour.
• Add the yeast mixture, mix and slowly add about one cup of warm water. Knead for 5 min.
• Cover bowl tightly with plastic wrap and set aside in a warm place (I use my microwave oven) to proof for an hour.
• Punch down dough. Generously flour a sheet of parchment paper; transfer the dough to parchment, and quickly shape into a ball with floured hands.
• Place the dough on the parchment paper and sprinkle the top with a tablespoon of dry oregano and a teaspoon of coarse sea salt. Sprinkle a little flour. Top with plastic wrap and let it rest for 30 minutes.
• Preheat the oven to 230°C / 450°F. Once the oven is heated, place a 5-quart Dutch oven with the cover in the oven for 30 minutes before baking.
• Carefully remove the Dutch oven from the oven. Uncover the dough and carefully transfer to Dutch oven, with parchment paper beneath (it is easier to transport).
• Cover and bake bread for 30 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top.

Helpful tips

• You may use bread flour instead of all-purpose flour or an equal mix of the two.
• If you don’t have coarse sea salt for the finishing touches before baking, feel free to use regular sea salt.
• Knead the dough by hand for 15 minutes instead of using the mixer.
• Mix flour, olive oil, honey, and salt in a large bowl.
• Create a well in the middle, and slowly add the yeast mixture. Slowly add about 1 cup of water while mixing with a spatula or your hand.
• Transfer to a floured work surface and knead bread for 15 minutes. The rest of the steps stay the same.
• Enjoy it on its own, or dipped in olive oil.
• Make a tomato feta sandwich, grilled cheese or make a sardines toast.
• Toast thick slices and spread creamy salted butter.
• Dip it in the sauce of shrimp saganaki.
• Toast it thinly sliced and add dollops of roasted tomato & olives for a great appetizer.
• Dip it in the sauce of shrimp saganaki.

olive oil guide

Olive oil is an essential ingredient in the Greek cuisine. Greece is one of the largest producers of olive oil in the world.

Learn a bit of its history, harvest, production, and how to choose the right olive oil for your recipes.

Equipment

• 5 qt Dutch oven
• stand mixer with bread hook

Notes

• If your dutch oven is covered with enamel inside, you don’t need the parchment paper. Although I personally find it easier to lift the loaf with parchment paper and transport it inside the pot.