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+ servings

Whole Wheat Olive and Feta Cheese Bread-Eliopsomo

Course Breakfast, Snack
Cuisine Greek, Mediterranean
Prep Time 1 hour 45 minutes
Cook Time 30 minutes
Total Time 2 hours 15 minutes
Servings 1 loaf
Author OliveTomato.com


  • 2 cups whole-wheat flour 250 grams or about 9 ounces
  • 2 cups all purpose flour 250 grams or about 9 ounces
  • 2 teaspoons instant dry yeast 1/4 of ounce or 7 grams
  • 1 tablespoon of salt
  • 2-3 tablespoons tablespoons oregano
  • 1/4 cup olive oil
  • 1-1 1/2 cup chopped olives depending on how chunky you want the bread
  • 1/2 cup crumbled feta cheese about 2 ounces or 60 grams
  • 1 cup and 2 tablespoons lukewarm water


  • In a large bowl mix the instant yeast with the flour and then add the water.
  • Add the salt and olive oil and mix well.
  • Now place the dough on a floured surface and start kneading. Stretch the dough away from you and then roll it back in. Do this several times until dough is elastic and smooth. It took me about 7-10 minutes.
  • Roll in a ball and cover with plastic wrap and put in a bowl. Cover the bowl with a towel and let it sit somewhere warm for about an hour.
  • Take the ball and separate in 2 balls. Stretch the ball so that you have a long piece of dough. Pour in there half the olives, half of the feta and half of the oregano. Form again in a ball making sure all the olives are tucked inside.
  • Do the same with the other piece of dough.
  • Place both balls on a pan flattening a bit and let them sit for about 30 minutes
  • Preheat oven at 425 degrees Fahrenheit (220 degrees Celsius).
  • Sprinkle some flour on top of each piece of dough and make a small slit.
  • Bake for about 30 minutes.
  • Due to the olives and feta, this bread is a bit moist; so let it cool down a bit before serving, otherwise it may fall apart.