Name: City Pizzas Greek Bread Recipe
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 3 cups all-purpose flour; 2 tsp instant dry yeast; 1 tsp granulated sugar; 1 tsp fine sea salt; 1 cups warm water; 2 tbs extra-virgin olive oil; 2 tbs unsalted butter; 4 pieces garlic cloves, finely minced; 1 tsp all-purpose flour; 1 cups whole milk; 1 cups Greek yogurt (plain, full-fat); 1 tsp lemon juice; 1 tsp dried oregano; 1 tsp salt; 1 tsp ground black pepper; 1.5 cups shredded mozzarella cheese; 3 tbs crumbled feta cheese; 0.5 cups red onion, thinly sliced; 0.5 cups kalamata olives, pitted and halved; 1 cups fresh baby spinach (optional); 1 tsp dried za'atar or dried oregano; 1 tbs olive oil (for brushing)

Method

Dough & Base

Activate & mix dough

In a large bowl, combine warm water (about 105–115°F / 40–46°C), instant yeast, and sugar. Stir and let sit 5 minutes until foamy. Add 2 tablespoons olive oil, 1 teaspoon salt and 3 cups flour. Mix until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 45–60 minutes.

Shape

Punch down the dough and transfer to a lightly floured surface. Shape into an oblong or round loaf about 10–12 inches long (or divide into two smaller loaves). Place on a parchment-lined baking sheet or in a lightly oiled loaf pan. Gently stretch to desired size. Cover loosely and let proof 20–30 minutes while preparing the sauce and toppings.

Creamy Garlic Sauce

Sauté garlic

In a small saucepan over medium heat, melt 2 tablespoons butter. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned.

Make roux & thicken

Sprinkle 1 teaspoon flour over the butter and garlic, stir for 20–30 seconds to cook out the raw flour. Gradually whisk in 1 cup whole milk until smooth. Bring to a gentle simmer, stirring, until the sauce thickens slightly, about 2–3 minutes.

Finish sauce

Remove from heat and whisk in 1 cup Greek yogurt, 1 teaspoon lemon juice, 1 teaspoon dried oregano, 1 teaspoon salt and 1 teaspoon black pepper. Taste and adjust seasoning. The sauce should be creamy and spreadable; if too thick, whisk in up to 1–2 tablespoons water or milk. Allow to cool slightly while the dough finishes proofing.

Toppings & Finish

Preheat oven

Preheat oven to 425°F (220°C) with a rack in the middle position. If using a baking stone, place it in the oven while preheating.

Assemble bread

Brush the proofed dough surface lightly with 1 tablespoon olive oil. Spread the creamy garlic sauce evenly over the top of the dough, leaving a 1/2-inch border. Sprinkle 1.5 cups shredded mozzarella evenly over the sauce. Scatter thinly sliced red onion, halved kalamata olives, and fresh baby spinach (if using) across the cheese. Finish by crumbling 3 tablespoons feta evenly over the top and dusting with 1 teaspoon za'atar or dried oregano.

Bake

Place the assembled bread on the preheated baking sheet or stone. Bake for 15–20 minutes, or until crust is golden and cheese is bubbling. If you prefer a crisper top, switch to broil for the final 1–2 minutes, watching closely to avoid burning.

Rest & serve

Remove bread from oven and let rest 5 minutes. Slice into pieces and serve warm. Optionally drizzle a little extra-virgin olive oil or sprinkle additional crumbled feta and a pinch of dried oregano before serving.