The most delicious and easiest homemade bread ever!
My no-knead feta with roasted garlic and oregano bread is packed with flavor and the easiest bread you’ll ever make. You don’t need a high-powered mixer for this, just a bowl, spatula, and your hands. It’s so delicious with a crunchy crust, soft inside, and creamy, herby pockets of garlic and feta. It’s even better than bakery bread!
My favorite way to make homemade no-knead bread is with a little yeast and a long, low, and slow overnight rise time. This creates the perfect amount of air pockets to create a light bread. When I finally got around to baking while recipe-testing this bread, the kids asked if I was making pizza. It just has that delicious pizza aroma while baking. So, your house will smell amazing and make everyone hungry.
Why is this so good?
Crispy, crunchy,
Golden crust,
Soft, chewy,
Airy bread with
Sweet, smooth garlic,
Tangy, creamy feta,
And herby oregano!
What do I need for the bread filling?
Heads of roasted garlic -this is one of my all-time favorite kitchen rituals because it turns garlic cloves into golden, caramelized goodness. Check out my video and blog post for two easy ways to roast it.
Feta cheese -crumbled from a block for the best flavor. Here’s a link to one of my favorite sheep’s milk feta. For a cheese swap, try cheddar or your favorite cheese.
Dried crushed oregano -my favorite herb with garlic and feta, but rosemary would be lovely or you can use your favorite herbs.
What do I need for the dough?
All-purpose flour -I haven’t tried it with another flour, but let me know if it works with your favorite. Bread flour may be even better.
Salt -helps brown the crust and flavors the bread.
Lukewarm water -be sure the water is lukewarm to activate the yeast so the dough rises.
Granulated sugar -feeds the yeast and keeps the bread moist.
Active dry yeast -perfect for no-knead, slow-rising bread to create a rise and lots of air bubbles.
How do I make the dough?
Combine all the ingredients in a large mixing bowl and mix together with a spatula. Then, switch to your hands and combine until there are no more streaks of flour.
How long does the dough need to rise?
Cover with plastic wrap or a clean kitchen towel and set aside at room temperature to rise until doubled in volume, about 12-18 hours.
How do I add the filling?
Squeeze the roasted garlic cloves out of their shells and into the center of the dough in the bowl. Crumble the feta over the top, and add the oregano. Bring the edges of the dough towards the center to cover the filling.
How do I prepare the dough ball for the oven?
Lightly flour your work surface. Dump your dough out onto the flour and roll it into a ball. Transfer the dough to a lightly floured piece of parchment paper. Loosely cover with a clean kitchen towel and set aside to rest while the oven preheats.
Why don’t I rest the dough ball in the Dutch oven pot?
Place a cold Dutch oven into the oven to preheat along with the oven to 450 °F, 230 °C. Once preheated, remove the pot from the oven wearing oven mitts. Be careful! Then, carefully transfer the parchment with the dough into the pot and cover with the lid.
How long do I bake the bread?
Place the pot into the preheated oven and bake for 30 minutes. Carefully remove the lid and bake for an additional 15 minutes until golden brown.
Is there a quick-rise version?
Yes! Add two teaspoons of yeast to the dough instead of half a teaspoon. Set aside to rise until doubled in volume, 1-2 hours. Shape the dough, turn on the oven, and allow the bread to rest until the oven reaches 450 °F. The dough will spread out while resting, resulting in a flatter bread loaf. However, you can reshape the dough back into a ball right before adding it to the Dutch oven to help prevent this. Follow the same baking instructions.
How do I serve no-knead feta with roasted garlic & oregano bread?
Allow the bread to rest for 30 minutes to settle. Then, slice it into pieces, exposing the filling, and serve. You’ll be able to see the filling running through the bread. Eat it just as it is or make one of my dips below for serving. Kali Orexi!
Dips for Serving:
- Dipping Oil
- Kashke Bademjan: Persian Eggplant Dip
- Greek Spicy Feta Dip: Tirokafteri
- Spanakopita Dip
- 3 Easy & Delicious Greek Dips
Watch the Video:
Feta with Roasted Garlic & Oregano Bread (No-Knead)
Ingredients
- 2heads of roasted garlic
- 6-8 oz feta cheese, crumbled
- 1-2 teaspoons dried crushed oregano
For the Dough:
- 3 cups all-purpose flour
- 1 and 1/2 teaspoons salt
- 1 and 1/2 cups lukewarm water
- 1 tablespoon granulated sugar
- 1/2 teaspoon active dry yeast
Instructions
Make the dough:
Combine all of the ingredients together in a large mixing bowl.
Mix together with a spatula and then switch to your hands. Mix until combined and until there are no more streaks from the flour.
Cover with plastic wrap or with a clean kitchen towel and set aside at room temperature to rise until doubled in volume. About 12-18 hours.
Squeeze the roasted garlic cloves out of their shells and into the dough, add the feta and oregano. Bring the edges of the dough towards the ver the center to cover the filling.
Lightly flour your work surface and roll the dough into a ball. Transfer the dough onto a lightly floured piece of parchment paper. Loosely cover with a clean kitchen towel and set aside to rest while the oven preheats.
Place a cold Dutch oven into the oven and Preheat to 450 °F, 230 °C.
Remove the pot from the oven wearing oven mitts. Be careful!
Carefully transfer the parchment with the dough into the pot and cover with the lid.
Place the pot into the preheated oven and bake for 30 minutes.
Carefully remove the lid and bake for an additional 15 minutes until golden brown.
Allow the bread to rest for 30 minutes and serve! Kali Orexi!
Recommended Products
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Dodoni Feta Cheese 14 oz -
J.A. Henckels International 31161-201 CLASSIC Chef's Knife, 8 Inch, Black
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John Boos Block B12S Maple Wood Edge Grain Cutting Board with Feet, 12 Inches Square, 1.5 Inches Thick
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Le Creuset Enameled Cast Iron Signature Chef's Oven with Lid, 7.5 Quart, Shallot
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Lodge Enameled Dutch Oven, 6 Qt, Midnight Chrome
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Isaac Mizrahi 6 qt Cast Iron Dutch Oven with Lid - Red
Love your recipes.
Thank you so much!
after resting for 18 hours, the dough was very wet and very difficult to handle. I sprinkled a lot of flour but the loaf was still very wet and getting flat just while sitting on the parchment paper. I measured carefully but any idea as to why this happened? And should I use a scale to weigh the flour and water? Should I simply add a little less wqater next time? I definately want to try it again as do some good friends that I’ve spoken with and cant wait to try the recipe. Any advice would be helpful. Thanks
after resting for 18 hours, the dough was very wet and very difficult to handle. I sprinkled a lot of flour but the loaf was still very wet and getting flat just while sitting on the parchment paper. I measured carefully but any idea as to why this happened? And should I use a scale to weigh the flour and water? Should I simply add a little less wqater next time? I definately want to try it again as do some good friends that I’ve spoken with and cant wait to try the recipe. Any advice would be helpful. Thanks
No-knead bread dough is naturally quite wet. If it’s too difficult to handle, try adding a bit more flour until it’s easier to work with. Only add enough flour so that it can be easily shaped into a ball. The center will still be wet, which is what keeps the bread moist on the inside and crispy on the exterior. This should help prevent the loaf from getting too flat. Keep at it—I’m sure you’ll get great results next time!
Happy baking!
So easy and delicious! Served it with tapenade as well. Yum!! Thanks for the recipe
That sounds like a delicious combination, I’m glad you enjoyed the recipe. If you ever need more ideas or tips, just let me know!
can I use fresh oregano instead of dry.
Absolutely, you can use fresh oregano instead of dried! Fresh oregano will add a vibrant flavor to your bread. Just use about three times the amount of fresh oregano as you would dried (so if the recipe calls for 1 teaspoon of dried oregano, use 3 teaspoons of fresh). Chop it finely to distribute the flavor evenly. Enjoy your baking! 😊
what if I don’t have a dutch oven???
can I just put into a cake tin and bake in oven??
If you don’t have a Dutch oven, you can still make the feta with roasted garlic and oregano no-knead bread! Here’s how you can adapt the recipe:
Use a Cake Tin: You can use a cake tin or any oven-safe baking dish. Just make sure it’s well greased or lined with parchment paper to prevent sticking.
Preheat Your Oven: Preheat your oven to the same temperature as the recipe suggests.
Baking Time: The bread might need slightly less time than it would in a Dutch oven, so start checking it about 10-15 minutes before the recipe’s suggested baking time. It should be golden brown on top and sound hollow when tapped.
Covering: If your cake tin doesn’t have a lid, you can cover it loosely with aluminum foil to prevent the top from over-browning while it bakes.
Crust: The crust may be a bit different compared to using a Dutch oven, but it will still be delicious!
Feel free to adapt the recipe to what you have available, and let me know how it turns out!
Fabulous!
I am disappointed in this bread with garlic, oregano & feta! My bread taster (10 yr old) and I both thought it was too sour. Could it be because I used the slow rise method? Grand son did not like the large chunks of garlic. I have made the no knead bread by the 1 -2 hour rise with 2 tsp of yeast. It is very great! But I don’t think that I will ever make this again. (I use roasted garlic in a dip instead.)
Hi. Can I use fresh yeast in this recipe?