You will love this Greek Bread With Oregano and Olive Oil! It is rustic and aromatic and possibly the best bread recipe I’ve ever baked. It typically disappears in minutes out of the oven!

Serve our Greek bread with favorites like classic Greek lemon chicken, marinated olives with feta, juicy lamb meatballs with yogurt or a taramosalata dip!

A loaf of Greek bread with two slices cut on a wooden cutting board. A metal coaster under it.

Why this recipe sings

  • Flavor. It’s achieved by the extra virgin olive oil, the honey, and a generous sprinkle of dried oregano before baking. When you slice the bread right out of the oven, you can visibly see the olive oil on it. When I first made it, I thought it was not cooked right. I was wrong; it was absolutely perfect. The bread tastes even better the next day.
  • Texture. This is not your basic bread, that is for sure. It’s very soft on the inside, with a unique, tender crust that feels almost like a cracker.
  • Fun facts. I discovered this recipe researching different bread recipes baked all over Greece. The original recipe comes from a village in Messinia, Peloponnese. It uses a massive amount of flour and produces two huge loaves baked in an huge village wood oven. Well, since we do not have a wood oven ( I know) and we could not manage baking giant loaves all at once, we worked on the recipe to produce a smaller amount of loaves baked in a dutch oven instead. I could not be more pleased with the result!

A loaf of Greek bread with two slices cut on a wooden cutting board. A metal coaster under it.

    Ingredients

    • All-purpose flour
    • Active dry yeast or fresh yeast
    • Sugar
    • Extra virgin olive oil
    • Honey
    • Sea salt
    • Dried oregano

    Detailed measurements and instructions can be found on the recipe card at the bottom of the page.

    Step by step

    A glass measuring cup with water yeast and a stirring spoon.
    1. Add the yeast in half a cup of warm water. Add 1 teaspoon sugar and 5 tablespoons of flour. Stir, cover with a kitchen towel and put the cup aside in a warm place for about 30 minutes.


    A glass measuring cup with water yeast and a stirring spoon.
    1. The yeast mixture will rise and double in size.
    A metallic bowl with flour on a cement surface.
    1. Using a mixer with a dough hook, slowly mix the olive oil, sea salt, and honey with the flour.


    1. Add the yeast mixture, mix and slowly add about one cup of warm water. Knead for 5 min.
    2. Cover bowl tightly with plastic wrap and set aside in a warm place (I use my microwave oven) to proof for an hour.
    Bread dough on parchment paper with dried oregano on top.
    1. Punch down dough. Generously flour a sheet of parchment paper; transfer the dough to parchment, and quickly shape into a ball with floured hands.
    2. Place the dough on the parchment paper and sprinkle the top with a tablespoon of dry oregano and a teaspoon of coarse sea salt. Sprinkle a little flour. Top with plastic wrap and let it rest for 30 minutes.


    A black dutch oven with parchment paper and bread dough in it on a cement surface.
    1. Preheat the oven to 230°C / 450°F. Once the oven is heated, place a 5-quart Dutch oven with the cover in the oven for 30 minutes before baking.
    2. Carefully remove the Dutch oven from the oven. Uncover the dough and carefully transfer to Dutch oven, with parchment paper beneath (it is easier to transport).
    3. Cover and bake bread for 30 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top.
    A black dutch oven with parchment paper and baked bread loaf in it on a cement surface.

    Helpful tips

    • You may use bread flour instead of all-purpose flour or an equal mix of the two.
    • If you don’t have coarse sea salt for the finishing touches before baking, feel free to use regular sea salt.
    • Knead the dough by hand for 15 minutes instead of using the mixer.
      • Mix flour, olive oil, honey, and salt in a large bowl.
      • Create a well in the middle, and slowly add the yeast mixture. Slowly add about 1 cup of water while mixing with a spatula or your hand.
      • Transfer to a floured work surface and knead bread for 15 minutes. The rest of the steps stay the same.
    A loaf of bread with two slices cut on a wooden cutting board.

    How to enjoy this olive oil bread

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    A loaf of Greek bread with two slices cut on a wooden cutting board. A metal coaster under it.

    Greek Bread With Oregano and Olive Oil

    by Jenny Skrapaliori Graves
    This Dutch oven Greek bread with olive oil and oregano has a unique crust and a wholesome delicious flavor.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 45 minutes
    Resting Time Total 1 hour 30 minutes
    Total Time 2 hours 30 minutes
    Course Breakfast, Dinner, Lunch
    Cuisine Greek
    Servings 15
    Calories 245 kcal

    Equipment

    • 5 qt Dutch oven
    • stand mixer with bread hook

    Ingredients
      

    • 750 gr all-purpose flour 6 cups all-purpose flour plus more for dusting
    • 7 gr active yeast 2 1/4 teaspoons, about one packet of active yeast
    • 1 teaspoon sugar
    • 100 gr extra virgin olive oil ½ cup extra virgin olive oil
    • 1 teaspoon honey
    • 2 teaspoons sea salt
    • 1-1½ cups water
    • dry oregano
    • coarse sea salt

    Instructions
     

    • Add the yeast in half a cup of warm water. Add 1 teaspoon sugar and 5 tablespoons of flour.
      Stir, cover with a kitchen towel and put the cup aside in a warm place for about 30 minutes.
    • Using a mixer with a dough hook, mix the olive oil, sea salt, and honey with the flour.
    • Add the yeast mixture, mix and slowly add about one cup of warm water.
      Knead for 5 min.
      Cover bowl tightly with plastic wrap and set aside in a warm place (I use my microwave oven) to proof for an hour.
    • Punch down dough. Generously flour a sheet of parchment paper; transfer the dough to parchment, and quickly shape into a ball with floured hands.
      Place the dough on the parchment paper and sprinkle the top with a tablespoon of dry oregano and a teaspoon of coarse finishing salt. Sprinkle a little flour. Top with plastic wrap and let it rest for 30 minutes.
    • Heat the oven to 230°C / 450°F.
      Once the oven is ready, place a 5-quart Dutch oven with the cover in the oven for 30 minutes before baking.
      Remove the Dutch oven from the oven. Uncover the dough and carefully transfer to Dutch oven, with parchment paper beneath (it is easier to transport).
    • Cover and bake bread for 30 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool slightly before slicing.

    Notes

    • If your dutch oven is covered with enamel inside, you don’t need the parchment paper. Although I personally find it easier to lift the loaf with parchment paper and transport it inside the pot.
    Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.

    Nutrition

    Calories: 245kcalCarbohydrates: 39gProtein: 5gFat: 7gSaturated Fat: 1gSodium: 313mgPotassium: 58mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 9mgIron: 2mg
    Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__

    Check out my Greek pantry staples 

    Heck yeah!
    Greek Bread With Oregano and Olive Oil
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