Description
Greek cheese bread with Kalamata olives is a savory, no-yeast loaf packed with briny olives, tangy feta, and fragrant herbs. It’s soft, flavorful, and perfect for breakfast, snacks, or as a side to Mediterranean dishes.
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
Instructions
- Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
- In a bowl, whisk eggs, yogurt, and olive oil until smooth.
- In another bowl, mix flour, baking powder, herbs, salt, and pepper.
- Combine wet and dry ingredients, stirring until just incorporated.
- Fold in feta, shredded cheese, and chopped olives.
- Pour batter into the prepared pan and smooth the top.
- Bake for 45–50 minutes until golden and a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Add chopped sun-dried tomatoes or spinach for variation.
- Top with sesame seeds before baking for added crunch.
- Substitute yogurt with sour cream or buttermilk if needed.
- To make muffins, divide batter in a muffin tin and bake for 20–25 minutes.
- Freezes well—slice and wrap individually for easy reheating.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 1g
- Sodium: 390mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 55mg
