Ingredients
Scale
- 3 cups bread flour (all-purpose also works)
- 1 ½ teaspoons kosher salt
- ½ teaspoon active dry yeast
- 1 ½ cups warm water (about 105°F)
- 1 cup fresh spinach, finely chopped and patted dry
- ½ cup crumbled feta cheese
- 1 teaspoon garlic powder (optional)
- ½ teaspoon dried oregano
Instructions
- In a large mixing bowl, whisk together the flour, salt, yeast, garlic powder, and dried oregano. Fold in the finely chopped spinach and crumbled feta until they are evenly distributed. Pour in the warm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms. Ensure there are no dry flour pockets remaining.
- Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough sit at room temperature in a draft-free spot for 12 to 18 hours. During this time, the dough will double in size and become dotted with bubbles.
- Place your empty 6-quart Dutch oven (with the lid) into the oven. Preheat the oven to 450°F (230°C). Allow the pot to heat up for at least 30 minutes.
- While the pot preheats, turn the sticky dough out onto a well-floured piece of parchment paper. Use floured hands to gently fold the dough over itself a few times to form a rough ball. You do not need to knead it; just shape it. Let it rest on the parchment paper while the oven finishes heating.
- Carefully remove the hot Dutch oven from the oven. Use the parchment paper to lift the dough and lower it into the pot. Place the lid back on and bake for 30 minutes. Then, remove the lid and bake for another 12–15 minutes until the top is deeply golden brown. Carefully remove the bread and let it cool on a wire rack for at least 30 minutes before slicing.
- Cook Time: 19 hours