Soft and airy bread filled with savory, creamy feta cheese. This is such a delicious bread! Perfect as an appetizer, side, or a delicious snack. This tiropsomo is very easy to make and a definite crowd pleaser.
I filled this bread simply with a sheep’s milk feta cheese. It’s creamy, tangy, and full of flavor. Substituting it with a cow’s milk feta will not be as creamy as it is naturally firmer than the sheep’s milk variety. Use what you have and what you love! Here are some more filling options:
- Add your favorite herbs along with the feta: mint, dill, oregano, or basil
- add caramelized onions
- sun-dried tomatoes
- pitted kalamata olives
- chopped roasted red peppers
- shredded mozzarella cheese
More Bread Recipes:
- Garden Art Lagana (the Greek Focaccia) Bread
- Eliopsomo: Greek Olive Bread
- The Softest Pita Pocket Recipe: The Oven Method
Watch the Video
For the Starter:
- 2 cups lukewarm (115 °F) water
- 2 teaspoons granulated sugar
- 1 and 1/2 teaspoons instant yeast
- 1/4 cup all-purpose flour
- 4 cups all-purpose flour
- 1 and 1/2 teaspoons salt
- 1/4 cup olive oil
- 14 oz (400g) feta cheese
- 2 oz butter, melted plus 2 tablespoons heavy cream or milk
- 1 tablespoon (or more) sesame seeds, optional
Make the starter:
Combine all of the starter ingredients into the bowl of a tabletop mixer fitted with the hook attachment. Mix the ingredients together with a spoon or whisk and set aside for 8-10 minutes.
A puffy cloud will form on the top of the mixture. If this does not happen, throw away the mixture and start with a different batch of yeast. Yeast very rarely goes bad, but when it does, it cannot be used.
Combine the remaining flour and salt in a bowl and whisk together.
Add the flour mixture along with the olive oil to the yeast mixture. Knead on low speed for 10 minutes.
Place the dough in an oiled large bowl and cover with plastic. Set aside in a warm place to rise until doubled in size. This usually takes around 1 and 1/2 to 2 hours depending on the temperature.
Pour 1-2 tablespoons of olive oil over your work surface and rub it all around. This will keep the dough from sticking.
Punch down the dough and transfer it to the work surface. Press it with your hands and form it into a 15 inch circle. Crumble the feta and add it to the top of the dough. Gather the ends of the circle and bring them towards the center to cover the feta cheese.Smoothe the top out and flatten it. Flip the dough over.
Sprinkle some semolina flour on top of a baking tray or line it with parchment paper.
Transfer the feta filled dough to the tray and press it to form a 13-inch round.
Cover with a clean kitchen towel and set aside to rise for about 30 minutes.
In the meantime, preheat the oven to 425 °F, 220 °C.
Once the dough is puffy, remove the towel or plastic wrap and make some indentations on the top using your fingertips.
Combine the melted butter and cream in a small bowl and whisk them together. Brush the mixture over the top of the dough and sprinkle the sesame seeds on top.
Bake for 25-30 minutes.
Allow the bread to rest for 15 minutes before serving.
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