Sourdough Bread with Feta Cheese Olive Oil and Oregano (Easy Recipe)

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Sourdough Bread with Feta Cheese, Olive Oil & Oregano

Easy Homemade Savory Sourdough Recipe

This sourdough bread with feta cheese, olive oil, and oregano is soft, flavorful, and perfect for everyday baking. The salty feta, fragrant oregano, and rich extra virgin olive oil create a Mediterranean-style sourdough loaf that’s simple to make at home — even if you’re new to sourdough baking.

Ingredients (1 small boule)

350 g bread flour ≈ 2¾ cups

220 g water (room temperature) ≈ ¾ cup + 2 tbsp

80 g active sourdough starter (100% hydration) ≈ ⅓ cup

120 g feta cheese, crumbled ≈ ¾ cup

4 tbsp extra virgin olive oil

½ tsp dried oregano and pepper

7 g salt (recommended) ≈ 1¼ tsp


Method
Mix the dough
In a bowl, combine the water and sourdough starter. Mix well. Add flour and salt. Mix until a shaggy dough forms. Cover and rest for 45 minutes.

Stretch & folds
Perform 3–4 sets of stretch and folds, every 30 minutes.

During the third set, gently fold in:

Crumbled feta
Olive oil
Oregano and pepper

Fold carefully

Bulk fermentation
Cover and let the dough ferment at room temperature until slightly puffy and airy, about 4–5 hours, depending on temperature.

Pre-shape & rest
Gently shape into a round. Rest uncovered for 15 minutes.

Final shaping
Shape into a tight boule and place seam-side up in a floured banneton or towel-lined bowl.

Cold proof
Refrigerate for 12–48 hours.

Bake

Preheat oven to 230°C / 450°F with a Dutch oven inside.


Score the dough and bake:

30 minutes covered at 450F

15 minutes uncovered, at 430F until deeply golden.

Time depends on your oven and your preference of the crust (light or dark)

Cool
Let cool completely before slicing to set the crumb.

Notes:
Use block feta, not pre-crumbled, for better texture

Fold inclusions gently to keep pockets of cheese

Olive oil adds softness and a rich crumb

Let me know if you have any questions.

Happy Baking!

#sourdough #savorysourdough #fetacheese #breadbaking #homebaking