Artisanal Feta & Sundried Tomato Bread | 2-Ways

feta and sundried tomato bread

  Ingredients List:

  • 325ml tepid water
  • 500g + 100g all purpose flour
  • 1 heaping tsp. dry active yeast
  • 1 tsp. sugar
  • 200g sundried tomatoes in oil
  • 200g feta cheese
  • 1/4 cup Greek extra virgin olive oil
  • Sesame seeds for garnish
  • Salt to taste


  1. In a small bowl, mix together water, yeast and sugar and set aside
  2. In a large mixing bowl, combine flour, crumbled feta, sundried tomatoes and oil from tomatoes
  3. Add yeast mixture to flour and mix well for about 10 minutes or until dough pulls away from bowl sides
  4. Kneed dough to release glutens (about 5 minutes)
  5. Place in olive oil lined bowl, cover with a kitchen towel and let proof somewhere warm for 2 hours
  6. Once dough has finished first proofing, punch dough down and kneed a little more
  7. Divide dough into 2 equal parts (do this step ONLY IF you are making loaf and rolls). Otherwise just keep dough 1 piece
  8. Place dough into desired shape abn allow to proof 1 more hour in pan(s)
  9. Pre-heat oven to 375*f/180*c
  10. Brush bread dough with water and sprinkle with sesame seeds
  11. Bake for 45-60 minutes


Notes & Tips:
  • Makes 1 large loaf, 2 smaller loafs or 12-18 rolls
  • Adjust flour measurements according to dough 
  • Can easily be frozen