Directions

1. 1

   Combine the lukewarm water, instant yeast, and sugar in a large mixing bowl. Stir gently and let sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is active.

2. 2

   Add the bread flour and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms, then knead by hand or with a stand mixer for 8–10 minutes until the dough is smooth and elastic.

3. 3

   Gently fold the crumbled feta cheese, dried marjoram, dried oregano, olive oil, and garlic oil into the dough until evenly distributed. Be careful not to overwork the dough once the cheese is added.

4. 4

   Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat all sides. Cover with a damp kitchen towel or plastic wrap and let rise in a warm, draft-free location for about 60 minutes, or until doubled in size.

5. 5

   Preheat your oven to 425°F (220°C). Punch down the risen dough and shape it into a round or oval loaf. Place it on a parchment-lined baking sheet or in a Dutch oven.

6. 6

   Cover the shaped dough and let it rise for another 30–40 minutes until puffy and light. If using a Dutch oven, you may skip this second rise.

7. 7

   Score the top of the loaf with a sharp knife if desired. Bake for 30–35 minutes until the bread is golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 200–210°F.

8. 8

   Transfer the baked bread to a wire rack and cool for at least 10 minutes before slicing and serving.