Greek Bread With Oregano and Olive Oil

This Dutch oven Greek bread with olive oil and oregano has a unique crust and a wholesome delicious flavor.

Course Breakfast, Dinner, Lunch

Cuisine Greek

Prep Time 15

Cook Time 45

Resting Time Total 1 30

Total Time 2 30

Servings

Calories 245kcal

Add the yeast in half a cup of warm water. Add 1 tsp 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 450 degrees F. Once the oven is preheated, 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.

If your dutch oven is covered with enamel inside, you don't need the parchment paper. 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.