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Activate the yeast:
In a large mixing bowl, combine the dry yeast, sugar, salt, and flour. Mix these dry ingredients thoroughly to distribute everything evenly. The sugar helps to “wake up” the yeast, while the salt adds flavor but also needs to be well mixed so it doesn’t kill the yeast. -
Make the dough:
Gradually add the olive oil and the lukewarm water to the dry mixture. Using your hands or a wooden spoon, stir until the dough begins to come together into a slightly sticky mass. It should be soft but not too wet. If it feels too dry, add a tiny splash more water; if too sticky, sprinkle in a bit more flour. -
First rise:
Cover the bowl tightly with a clean kitchen towel or plastic wrap. Place the bowl in a warm, draft-free spot — like near a radiator or inside an oven with just the light on. Let the dough rise and ferment for about 2 to 3 hours or until it has doubled in size. This slow fermentation is key to developing that tender crumb and delicious flavor. -
Prepare your baking tray:
Once your dough has risen, generously brush a baking sheet with olive oil to prevent sticking and add a subtle richness to the crust. -
Incorporate the cheese:
Turn the dough out onto the baking sheet. Gently crumble the feta cheese and fold about two-thirds of it into the dough. This ensures the cheese is well distributed throughout the bread, giving each bite that salty, creamy surprise. -
Shape and top:
With your hands or a rolling pin, spread the dough out evenly on the baking sheet to your desired thickness—usually about 1 to 1.5 centimeters thick. Sprinkle the remaining feta and all the Kasseri cheese evenly on top. Finally, finish with a generous dusting of dried oregano for that unmistakable Mediterranean aroma. -
Bake:
Preheat your oven to 200°C (about 400°F). Place the baking sheet on the middle rack and bake for approximately 35 to 40 minutes. The bread should turn golden brown on top, and the cheese will bubble and slightly caramelize. -
Cool and serve:
Once baked, remove the bread from the oven and let it cool slightly on a wire rack. This helps the crust crisp up just a bit. Serve warm or at room temperature. It pairs beautifully with a fresh salad, olives, or simply enjoyed on its own with a drizzle of olive oil.
Extra Tips:
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Cheese substitutes: If you can’t find Kasseri, you can use mozzarella or provolone for a similar melty texture.
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Add-ins: For a twist, try folding in chopped fresh herbs like parsley or mint, or even a handful of chopped kalamata olives.
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Make it vegan: Substitute the cheeses with vegan cheese alternatives and increase the olive oil slightly to maintain richness.
This Greek cheese bread isn’t just a recipe; it’s a celebration of simple, wholesome ingredients brought together to make an everyday delight. Once you try it, I’m sure you’ll want to bake it again and again!