Name: Greek Cheese Bread with Kalamata Olives
Prep time: 10 min
Cook time: PT-489600H59M27S
Total time: 1 h
Cuisine: Greek
Ingredients: 2 cups all-purpose flour; 1 tbsp baking powder; 3 large eggs; 1/2 cup olive oil; 1 cup Greek yogurt or plain yogurt; 3/4 cup feta cheese, crumbled; 3/4 cup shredded cheese (mozzarella, kefalotyri, or cheddar); 1/2 cup Kalamata olives, pitted and chopped; 1 tsp dried oregano or thyme; 1/2 tsp salt; 1/4 tsp black pepper

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Greek cheese bread with Kalamata olives is a savory, fluffy loaf filled with tangy cheese and briny olives, inspired by traditional Mediterranean flavors. I love how this bread is both rustic and comforting, with bursts of salty, cheesy goodness in every bite. It’s perfect on its own, as a side dish, or even for breakfast with a hot cup of coffee.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly flavorful, quick to prepare, and doesn’t require yeast or proofing time. The combination of crumbled feta, melty cheese, and chopped Kalamata olives gives the bread a bold, satisfying taste. It’s the kind of recipe I turn to when I want a fresh-baked savory bread that feels special but doesn’t take all day. Greek Cheese Bread with Kalamata Olives

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Eggs
Olive oil
Greek yogurt or plain yogurt
Feta cheese (crumbled)
Shredded cheese (like mozzarella or kefalotyri)
Kalamata olives (pitted and chopped)
Dried oregano or thyme
Salt and black pepper

Directions

I preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
In a large bowl, I whisk the eggs, yogurt, and olive oil until smooth.
In a separate bowl, I mix the flour, baking powder, herbs, salt, and pepper.
I combine the wet and dry ingredients, stirring until just incorporated.
I fold in the crumbled feta, shredded cheese, and chopped olives.
I pour the thick batter into the prepared loaf pan and smooth the top.
I bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
I let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes 1 loaf (about 8–10 slices) and takes around 1 hour, including baking and cooling time. It’s great for brunch, snack boards, or as a side to soups and salads.

Variations

Sometimes I add sun-dried tomatoes or chopped spinach for an extra Mediterranean touch. I’ve also sprinkled sesame seeds on top before baking for texture and flavor. If I’m out of yogurt, I substitute with sour cream or buttermilk. For a spicier version, I add a pinch of crushed red pepper flakes.

storage/reheating

I store leftovers wrapped in foil or an airtight container at room temperature for 2 days or in the fridge for up to 5 days. To reheat, I toast slices in the oven or a pan until warm. It also freezes well—just slice, wrap individually, and thaw as needed. Greek Cheese Bread with Kalamata Olives

FAQs

Can I use a different type of cheese?

Yes, I often mix feta with shredded mozzarella, cheddar, or a Greek cheese like kasseri or kefalotyri for a meltier texture.

Do I need to pit the olives?

Absolutely. I always use pitted and chopped Kalamata olives to avoid any unpleasant bites and ensure even distribution in the bread.

Can I make this gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend with baking powder, and it works well. I keep an eye on the texture and don’t overmix.

Is this bread suitable for breakfast?

Definitely. I love it as a savory breakfast, especially with a fried egg on top or alongside fresh cucumber and tomatoes.

Can I make this in muffin form?

Yes, I’ve made these as savory muffins—just adjust the baking time to about 20–25 minutes and check for doneness with a toothpick.

Conclusion

Greek cheese bread with Kalamata olives is one of my favorite savory bakes. It’s full of bold flavors, has a satisfying texture, and pairs beautifully with just about anything. Whether I’m serving it as part of a mezze platter or enjoying it warm from the oven with a drizzle of olive oil, this bread always brings a taste of the Mediterranean to my table.