Hey everyone, Jason Griffith here! Today, we’re taking a culinary journey to the sun-drenched shores of Greece with a truly delightful and authentic treat: Greek Cheese Bread, often known as Tiropsomo (pronounced tee-ROP-so-mo). This isn’t your average garlic bread; it’s a soft, airy loaf infused with tangy feta cheese, aromatic herbs, and rich olive oil, making it an irresistible addition to any meal or a fantastic stand-alone snack.

Why I Love This Recipe

What’s not to love about warm, fresh bread bursting with savory, salty cheese? I am absolutely captivated by Tiropsomo because it perfectly embodies the simple yet profound flavors of Greek cuisine. The combination of crumbly feta and fragrant oregano baked into a tender, yeasted bread is pure comfort. It’s fantastic for dipping into olive oil, serving alongside a robust Greek salad, or simply enjoying on its own as a hearty snack. The process of making yeast bread can seem daunting, but this recipe is quite straightforward and incredibly rewarding. The aroma that fills your kitchen as it bakes is utterly intoxicating, promising deliciousness to come!

The Heritage of Tiropsomo

Tiropsomo, literally translating to “cheese bread” in Greek, is a beloved staple found across Greece. It’s a testament to the country’s rich culinary traditions, where simple, high-quality ingredients are transformed into deeply satisfying dishes. Unlike Italian cheese bread which often uses mozzarella or provolone on a crusty base, Tiropsomo typically features feta cheese as its star. Feta, a brined sheep’s milk (or sheep and goat milk) cheese, offers a distinctive salty, tangy, and crumbly texture that melts beautifully into the bread, infusing it with its characteristic flavor.

Often enriched with olive oil and seasoned with oregano, Tiropsomo is part of a broader family of Greek cheese pies (like Tiropita, which uses phyllo dough). This bread version is commonly enjoyed as a grab-and-go breakfast, an afternoon snack, or as a flavorful accompaniment to a traditional Greek meal, showcasing the everyday ingenuity of Greek home cooking.

Ingredients

Here’s what you’ll need to create this authentic and flavorful Greek Cheese Bread:

For the Dough:

• 1 1/2 cups lukewarm water (105-115°F / 40-46°C)
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 teaspoon granulated sugar
• 3 1/2 – 4 cups all-purpose flour, plus more for dusting
• 1 1/2 teaspoons salt
• 1/4 cup extra virgin olive oil, plus more for oiling bowl

For the Filling/Mix-ins:

• 7-8 ounces feta cheese, crumbled (from a block is best)
• 1 tablespoon dried oregano (Greek oregano if possible)
• 1/4 cup chopped fresh parsley (optional)
• Optional: 1/4 cup pitted and chopped Kalamata olives

For Topping/Brush:

• 1 tablespoon olive oil
• 1 tablespoon sesame seeds (white or black, optional)

Swaps and Notes

• Yeast: Ensure your active dry yeast is fresh. Test it by sprinkling it on the warm water with sugar; if it doesn’t foam after 5-10 minutes, your yeast might be old, and you should get a new packet.
• Flour: All-purpose flour works well. Start with 3 1/2 cups and add more gradually as needed to form a soft, manageable dough. The exact amount can vary based on humidity and how accurately you measure.
• Feta Cheese: For the best flavor and authenticity, use a good quality block of Greek feta cheese that you crumble yourself, rather than pre-crumbled. Its flavor and texture are superior. You can add other cheeses like grated kefalotyri or Parmesan for additional saltiness, but feta is key.
• Olive Oil: Use good quality extra virgin olive oil, as its flavor will shine through in the bread.
• Herbs: Dried Greek oregano has a pungent, earthy flavor that’s perfect here. Fresh parsley adds a lovely freshness and color, but it’s optional.
• Olives: Kalamata olives add a wonderful briny, savory element that complements the feta beautifully. If you’re not a fan, you can omit them.

Steps for the Recipe

Let’s get this delicious Greek Cheese Bread baking!

1. Activate the Yeast: In a large mixing bowl (or the bowl of a stand mixer), combine the lukewarm water and granulated sugar. Sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until the mixture becomes foamy. This indicates the yeast is active.
2. Form the Dough: Add 3 1/2 cups of the all-purpose flour, salt, and 1/4 cup olive oil to the yeast mixture. If using a stand mixer, attach the dough hook. Mix on low speed until a shaggy dough forms. Gradually add more flour, 1 tablespoon at a time, if the dough is too sticky, until it pulls away from the sides of the bowl but is still soft and pliable. Knead for 5-7 minutes on medium-low speed (or 8-10 minutes by hand on a lightly floured surface) until the dough is smooth and elastic.
3. First Rise: Lightly oil a clean large bowl with olive oil. Place the dough ball in the bowl, turning to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for 1 to 1 1/2 hours, or until it has doubled in size.
4. Prepare Filling: While the dough rises, in a small bowl, combine the crumbled feta cheese, dried oregano, and chopped fresh parsley (if using). If adding Kalamata olives, stir them in now.
5. Shape the Bread: Gently punch down the risen dough to deflate it. Turn the dough out onto a lightly floured surface. Knead briefly to form a smooth ball. Flatten the dough into a rough rectangle. Sprinkle the feta mixture evenly over the dough, leaving about a 1-inch border.
6. Roll and Form Loaf: Gently roll the dough up from one long side, forming a log. Pinch the seam closed to seal it tightly. Gently tuck the ends under to create a neat loaf shape.
7. Second Rise: Lightly grease a baking sheet or line it with parchment paper. Carefully transfer the shaped loaf to the prepared baking sheet. Cover loosely with plastic wrap or a kitchen towel. Let it rise again in a warm place for 30-45 minutes, or until visibly puffed up.
8. Preheat Oven & Bake: Towards the end of the second rise, preheat your oven to 375°F (190°C). Just before baking, brush the top of the risen loaf with 1 tablespoon of olive oil and sprinkle with sesame seeds (if using).
9. Bake: Bake for 30-35 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom.
10. Cool & Serve: Remove the bread from the oven and transfer it to a wire rack to cool for at least 15-20 minutes before slicing and serving. This allows the cheese to set and the flavors to fully develop.

Tips for Success

• Proper Water Temperature: Water that is too hot will kill the yeast; too cold, and it won’t activate. Use a thermometer for accuracy.
• Don’t Add Too Much Flour: Resist the urge to add too much flour during kneading. A slightly sticky dough leads to a softer, more tender bread.
• Warm Place for Rising: A warm oven (turned off, with just the light on), or a sunny spot, helps the dough rise properly.
• Pinch Seams Well: Ensure the seams of your rolled loaf are pinched tightly closed to prevent the cheese from oozing out during baking.
• Cool Before Slicing: While tempting, letting the bread cool for a bit allows the melted feta to set, making for cleaner slices and preventing the bread from collapsing.

Serving Suggestions and Pairings

Greek Cheese Bread (Tiropsomo) is wonderfully versatile:

• Appetizer or Mezze: Serve warm alongside a bowl of good quality olive oil for dipping, or as part of a mezze platter with hummus, tzatziki, and fresh vegetables. It would go well with other cheesy appetizers like Easy Cheesy Chicken Sliders with Marinara Garlic Butter or a warm dip like This Crockpot Nacho Dip Is The Reason I Never Have Leftovers.
• Soup Companion: Excellent with hearty soups or stews.
• Side Dish: Perfect alongside grilled chicken, fish, or any Mediterranean-inspired meal.
• Breakfast/Brunch: Enjoy a slice with a cup of coffee for a savory start to your day.
• Beverage Pairings: A crisp white wine (like Assyrtiko or Sauvignon Blanc), a light lager, or a simple glass of iced tea would complement the flavors beautifully.

Storage and Leftover Tips

Greek Cheese Bread is best enjoyed the day it’s baked for optimal freshness and texture.

• Room Temperature: Store cooled leftover bread in an airtight container at room temperature for up to 2-3 days.
• Reheating: To revive, warm slices in a toaster oven or conventional oven at 350°F (175°C) for a few minutes until heated through and slightly crisped. Microwaving is an option, but the bread may become soft.
• Freezing: This bread freezes well. Once completely cooled, wrap the entire loaf or individual slices tightly in plastic wrap, then in aluminum foil. Freeze for up to 2-3 months. Thaw at room temperature, then reheat as desired.

More Recipes You Will Love

If you enjoyed creating this flavorful Greek bread, you might also like these other fantastic cheesy or crowd-pleasing recipes:

• For another take on cheesy comfort food, try How I Turned a Classic Sandwich into the Ultimate Cheesy Hot Dip.
• If you love easy, cheesy appetizers for a crowd, my This Beer Cheese Dip Is My Favorite Party Starter That Disappears in Minutes is fantastic.
• And for a super easy way to feed a crowd fast with cheesy goodness, my These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast are a game-changer.

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Final Thoughts

Greek Cheese Bread (Tiropsomo) is a beautiful example of how simple, fresh ingredients can create a deeply satisfying and incredibly flavorful experience. It’s a versatile bread that brings the warmth and hospitality of Greek cuisine right into your home.

I hope you give this authentic recipe a try and enjoy every savory, cheesy bite! Let me know in the comments below if this becomes a new favorite in your household, or what other international bread recipes you love to bake. I always love hearing from you! Happy baking!