Greek Feta Bread
This hand-shaped and stuffed flatbread is commonly eaten as a grab-and-go breakfast or an afternoon snack. The stabilizers and strengtheners in Platinum Yeast® from Red Star® help the dough stay pliable during shaping and bake up to a soft and light crumb that absorbs the creamy feta goodness.
Greek Feta Bread
Makes 1 (13-inch) loaf
Ingredients
4¾ cups (594 grams) all-purpose flour, plus more for dusting1½ cups (360 grams) warm water (120°F/49°C to 130°F/54°C)¼ cup (56 grams) plus 2 tablespoons (28 grams) olive oil, divided1 tablespoon (12 grams) granulated sugar1 tablespoon (9 grams) kosher salt1 (0.25-ounce) package (7 grams) Platinum Yeast from Red Star14 ounces (400 grams) creamy feta cheese (see Note)1½ tablespoons (2 grams) chopped fresh parsley1 tablespoon (1 gram) chopped fresh dillSesame seeds, for sprinkling
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat flour, 1½ cups (360 grams) warm water, ¼ cup (56 grams) oil, sugar, salt, and yeast at low speed until a shaggy dough forms, about 2 minutes.
Switch to the dough hook attachment. Bead at medium-low speed until a smooth, elastic dough forms, about 10 minutes. (Dough will be very soft but should not be overly sticky.)
Oil a large bowl. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 30 minutes.
Line a rimmed baking sheet with parchment paper.
Turn out dough onto a lightly floured surface, and pat into a 15-inch circle that is thinner around edges than in center. Crumble feta onto dough, leaving a 1-inch border around edges; sprinkle with parsley and dill. Lightly press into dough to adhere. Fold sides of dough over filling to center, pinching seams to seal.
Carefully turn dough over, and place on prepared pan. Press dough into a 13×10-inch rectangle. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 45 minutes.
Preheat oven to 425°F (220°C).
Brush remaining 2 tablespoons (28 grams) oil onto dough; sprinkle with sesame seeds. Using your fingertips, dimple dough and flatten any air pockets.
Notes
Creamy feta cheese is softer in texture and crumbles easier than standard feta, though it is not the same as pre-crumbled feta. Creamy feta can sometimes be labeled as French feta.
The post Greek Feta Bread first appeared on Bake from Scratch.