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Greek Cheese and Olive Quick Bread: A Savory Delight

The scent of warm bread baking always evokes such comforting memories. I particularly remember my Yiayia’s kitchen, filled with the aroma of this very bread, studded with briny olives and salty feta. We cousins would gather around, practically fighting over the still-warm loaves, slathering them with homemade tzatziki. It wasn’t just bread; it was a taste of home, of family, and of pure Greek sunshine. This recipe captures that magic, bringing a slice of the Mediterranean to your own table.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 50-55 minutes
Total Time: 1 hour 10 minutes
Servings: Approximately 12 (yields 3 loaves)
Dietary Type: Vegetarian

Ingredients

4 cups self-rising flour
2 ½ teaspoons baking powder
1 cup Greek yogurt (substitute with sour cream if Greek yogurt isn’t available)
¾ cup butter, melted
5 eggs
1 lb feta cheese, crumbled or cut into tiny pieces
1 cup Kalamata olives, pitted and halved
2 tablespoons olive oil, plus extra for greasing
Sesame seeds

Equipment Needed

Large mixing bowl
Baking sheet
Measuring cups and spoons
Oven

Instructions

Preheat your oven to 375°F (190°C). This initial step is crucial for even baking.
Lightly grease a baking sheet with olive oil. This will prevent the bread from sticking and ensure a golden-brown bottom.
In a large mixing bowl, combine the eggs, Greek yogurt, and baking powder. Beat these ingredients together until well combined. The baking powder will help give the bread its lift.
Add the melted butter to the egg mixture and beat well until everything is thoroughly incorporated. The melted butter adds richness and flavor to the bread.
Gradually add the crumbled or chopped feta cheese, Kalamata olives, and self-rising flour to the mixture. Knead the mixture until a dough forms that easily comes off your hands. Don’t over-knead; just mix until everything is combined. It should be a slightly sticky dough.
Add the olive oil to the dough and knead it in. The olive oil adds moisture and flavor, and helps the dough come together.
Divide the dough into 3 equal portions. This will give you three smaller loaves of bread.
Shape each portion into a ball and place them onto the prepared, oiled baking sheet.
Using the palm of your hand, gently press down on each ball to flatten it slightly. You’re not aiming for perfectly flat, just a disc shape.
Sprinkle the flattened loaves generously with sesame seeds.
Press the sesame seeds lightly into the surface of the dough to ensure they adhere during baking. This adds a nutty flavor and a lovely visual appeal.
Bake in the preheated oven for 50-55 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom. Keep a close eye on them, as baking times can vary slightly depending on your oven.

Expert Tips & Tricks

Temperature is key: Ensure your oven is properly preheated for consistent baking. An oven thermometer can be a great help!
Cheese Distribution: For even cheese distribution, gently knead the feta into the dough rather than vigorously mixing it.
Olive Brine: If you want to intensify the olive flavor, reserve a teaspoon or two of the olive brine and add it to the dough when you add the olive oil.
Doneness Check: If you’re unsure if the bread is fully baked, insert a toothpick into the center. If it comes out clean, it’s ready! If not, bake for a few more minutes.
Resting Period: Let the baked bread cool slightly on the baking sheet before transferring it to a wire rack to cool completely. This helps prevent it from becoming soggy.
Make Ahead Tip: The dough can be prepared ahead of time, covered, and refrigerated for up to 24 hours. Let it come to room temperature before shaping and baking.

Serving & Storage Suggestions

This Greek Cheese and Olive Quick Bread is delicious served warm or at room temperature. It’s fantastic on its own as a snack, or as an accompaniment to soups, salads, or dips. Try it with a dollop of tzatziki, hummus, or a simple drizzle of olive oil.

To store leftovers, wrap the bread tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for 2-3 days, in the refrigerator for up to a week, or in the freezer for up to 3 months. To reheat, wrap the bread in foil and warm it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave slices for a quick warm-up, but be mindful that it may become slightly softer.

Nutritional Information

(Estimated per serving, based on 12 servings)

Nutrient	Amount per Serving	% Daily Value
Calories	550 kcal	28%
Total Fat	35g	54%
Saturated Fat	20g	100%
Cholesterol	142mg	47%
Sodium	1654mg	69%
Total Carbohydrate	45g	15%
Dietary Fiber	2g	8%
Sugars	2g	–
Protein	16g	32%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Substitute the self-rising flour with a gluten-free all-purpose flour blend, adding 1 teaspoon of xanthan gum for binding.
Dairy-Free: Replace the Greek yogurt with a plant-based yogurt alternative, such as soy or almond yogurt. Use a plant-based butter substitute.
Herb Infusion: Add 1-2 tablespoons of chopped fresh herbs, such as rosemary, thyme, or oregano, to the dough for an extra layer of flavor.
Spicy Kick: Incorporate a pinch of red pepper flakes into the dough for a subtle heat.
Different Cheeses: Experiment with different types of cheese, such as halloumi, kefalotyri, or even a blend of cheeses.
Sun-Dried Tomatoes: Add ½ cup of chopped sun-dried tomatoes for a burst of tangy flavor.
Onion and Garlic: Sauté some finely chopped onion and garlic in olive oil until softened, then add them to the dough for a savory twist.

FAQs (Frequently Asked Questions)

Q: Can I use all-purpose flour instead of self-rising flour?
A: No, you need to use self-rising flour, or alternatively add baking powder and salt to all-purpose flour. The original recipe needs the extra leavening agent to achieve the correct texture.

Q: Can I freeze the baked bread?
A: Yes, you can freeze the baked bread. Wrap it tightly in plastic wrap and then in foil, or place it in an airtight freezer bag. It will keep in the freezer for up to 3 months.

Q: How do I prevent the bottom of the bread from burning?
A: Ensure your oven rack is positioned in the middle and use a baking sheet. If your oven tends to run hot, you can also place a second baking sheet underneath the first one for extra insulation.

Q: Can I make this recipe into one large loaf instead of three smaller ones?
A: Yes, you can bake it as one large loaf, but you’ll need to increase the baking time by about 15-20 minutes.

Q: My dough is too sticky. What should I do?
A: Add a little more flour, one tablespoon at a time, until the dough comes together and is no longer overly sticky.

Final Thoughts

This Greek Cheese and Olive Quick Bread is more than just a recipe; it’s an invitation to experience the vibrant flavors of the Mediterranean. It’s incredibly easy to make, perfect for any occasion, and sure to impress your family and friends. I encourage you to try this recipe and make it your own, experimenting with different variations and substitutions to suit your taste. Don’t be afraid to add your own personal touch! And please, do share your creations and feedback – I’d love to hear how it turns out for you. Kali Orexi!

Greek Cheese and Olive Quick Bread Recipe