A simple loaf of yeast-free bread flavored with olives, feta, and oregano.
Author:Joy the Baker adapted from Karlee Flores of Olive and Artison
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:1 loaf serving 8 1x
3 1/2 cups all purpose flour
1/2 cup fine cornmeal
1 teaspoon kosher salt
1 1/4 teaspoon baking soda
2 cups plain whole fat Greek yogurt
1/3 cup chopped kalamata olives
1/2 cup feta cheese crumbles
3 tablespoons chopped fresh oregano
fresh cracked black pepper
Place a rack in the upper third of the oven and preheat the oven to 425 degrees. Lightly grease a 9-inch cast iron skillet and set aside. If you don’t have cast iron pan, a cake pan will also work!
In a large bowl, combine the flour, cornmeal, salt, and baking soda together. Stir in the yogurt, olives, feta, and oregano all at once until a shaggy dough forms. Turn dough out onto a clean surface and knead just until the dough forms into a ball. The dough won’t be completely smooth but shouldn’t have any rough or dry patches. If you find dry bits, add a tablespoon of cool water. Flatten out the ball slightly and place on to the prepared pan. Use a sharp knife to slice a cross into the dough to allow the loaf to rise as it bakes.
In a small bowl, whisk the egg with a splash of water and brush the egg mixture onto the dough. Sprinkle with fresh cracked black pepper. Loosely cover the pan with a foil tent, allowing enough room for the bread to expand.
Place in the oven to bake for 30 minutes. Remove the foil and bake for another 10-12 minutes or until deeply golden brown. Remove from the pan and allow to cool for 20 minutes before slicing and serving with soft butter. Bread will last, well wrapped at room temperature for up to 4 days.