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Greek Feta Bread: Tiropsomo Recipe

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3.9 from 7 reviews

Greek Feta Bread, also known as Tiropsomo, is a soft, airy bread infused with creamy, salty feta cheese. This traditional Greek bread makes a perfect appetizer, side dish, or snack. Its tender crumb and rich filling paired with a buttery, sesame seed crust create a deliciously savory experience. This recipe is beginner-friendly, featuring a yeast starter for excellent rise and flavor.

Ingredients

For the Starter:

  • 2 cups lukewarm water (115 °F)
  • 2 teaspoons granulated sugar
  • 1 and 1/2 teaspoons instant yeast
  • 1/4 cup all-purpose flour

Remaining Ingredients:

  • 4 cups all-purpose flour
  • 1 and 1/2 teaspoons salt
  • 1/4 cup olive oil

The Filling:

  • 14 oz (400g) feta cheese, crumbled

Toppings:

  • 2 oz butter, melted
  • 2 tablespoons heavy cream or milk
  • 1 tablespoon (or more) sesame seeds, optional

Instructions

  1. Prepare the Starter: Combine lukewarm water, sugar, instant yeast, and 1/4 cup all-purpose flour in the bowl of a mixer fitted with a hook attachment. Mix gently with a spoon or whisk until combined. Set aside 8-10 minutes until a puffy cloud forms on the surface, indicating yeast activation.
  2. Mix Dry Ingredients: In a separate bowl, whisk together 4 cups all-purpose flour and salt until evenly combined.
  3. Knead the Dough: Add the flour mixture and olive oil to the yeast starter in the mixer. Knead on low speed for 10 minutes until the dough is smooth and elastic.
  4. First Rise: Transfer the dough into a large oiled bowl, cover with plastic wrap, and place in a warm spot to rise until doubled in size, approximately 1.5 to 2 hours.
  5. Prepare Work Surface: Pour 1-2 tablespoons olive oil onto your work surface and spread it around to prevent sticking.
  6. Shape and Fill Dough: Punch down the risen dough to release air. Transfer to the oiled surface, press and shape into a 15-inch circle. Crumble the feta cheese evenly over the dough. Gather the edges of the dough circle towards the center to cover the feta, smoothing and flattening the top. Flip the dough over so the seam is on the bottom.
  7. Prepare Baking Tray: Sprinkle semolina flour on a baking tray or line it with parchment paper. Transfer the filled dough to the tray and press to form a 13-inch round.
  8. Second Rise: Cover the dough with a clean kitchen towel and let it rise again for about 30 minutes until puffy.
  9. Preheat Oven: While the dough rises, preheat your oven to 425 °F (220 °C).
  10. Top and Decorate: Once risen, remove the towel. Using your fingertips, create indentations over the surface of the dough. Whisk melted butter and heavy cream or milk together and brush generously over the top. Sprinkle with sesame seeds if desired.
  11. Bake the Bread: Bake in the preheated oven for 25-30 minutes until golden brown and cooked through.
  12. Rest and Serve: Remove from the oven and allow the bread to rest for 15 minutes before slicing and serving for the best texture and flavor.

Notes

  • Check the yeast starter bubble formation after 8-10 minutes; if no foam appears, discard and start with new yeast as it may be inactive.
  • Using semolina flour on the baking tray helps prevent sticking and adds texture to the crust.
  • Heavy cream added to the butter topping enhances browning and moisture on the crust.
  • Sesame seeds are optional but add a lovely nutty flavor and visual appeal.
  • Ensure water temperature is around 115 °F for optimal yeast activation.
  • This bread is best enjoyed warm but can be stored airtight for up to 2 days.

Find it online: https://bitezly.com/greek-feta-bread-tiropsomo-recipe/