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No Knead Feta Bread

By Snejana Andreeva

on Nov 07, 2024, Updated Dec 11, 2025

Hold onto your baking dishes…we’re about to break the internet, again! 💥 It brings me so much joy to see my amazing readers (you!) baking my No Knead Breads in kitchens around the world and making these recipes go VIRAL. Today I’m introducing a new variation on this “wonder bread,” and it’s a tasty one: No Knead Feta Bread. Salty, sophisticated, and deceptively easy to make ; you will wow your friends when you bring a loaf to your next dinner party. 🤩 As with all of my no knead bread recipes, this one is for beginners and baking skeptics. Read the recipe carefully, and be prepared for the simplest, most delicious bread of your life.

Why You’ll Love No Knead Feta Bread
How to Prepare
Nonna’s Tip 🫧
Variations and Substitutions for No Knead Feta Bread
Similar Recipes
Best Served With
Common Questions
No Knead Feta Bread Recipe

A hand holding a piece of rustic no knead feta bread with visible chunks of cheese, set on a white plate with more bread pieces in the background. - 3

Why You’ll Love No Knead Feta Bread

Bread and cheese are a match made in heaven. But cheese in bread? Now we’re really talking! 🙌 My No Knead Feta Bread is the stuff of dreams: a simple recipe, that even the most intimidated baker can take on, yielding a stunning, crispy exterior and a soft, tender, feta-studded interior. Bring this to your next gathering and be prepared for “oohs” and “aahs”! This impressive loaf takes less than 10 minutes of hands-on time ; the rest is just letting the yeast and oven work its magic. 🪄

How to Prepare

✨ In a large bowl , combine the flour, salt, and the active dry yeast and then add warm water and stir until the dough comes together.

A clear glass bowl filled with flour and other dry ingredients. A spoon is pouring yeast into the bowl. There are blurred holiday decorations and wrapped presents in the background. - 4

🧀 Next, add in the cubed feta cheese and dried oregano, gently folding it into the dough.

🕐 Now, cover the bowl with plastic wrap and let the dough rest for a minimum of 4 hours (or overnight) at room temperature. During this time, the dough will rise and develop flavor.

A hand holding a small bowl of cubed butter is adding it to a large mixing bowl filled with flour. The ingredients are on a white wooden surface, with blurred lights in the background. - 5

🥖 Shape the dough (don’t knead it!) into a round loaf on a floured surface .

🍽️ Carefully place the dough into an oven-safe dish lined with parchment paper .

A hand sprinkling flour over a mound of no knead dough on a white surface, with sunlight casting soft shadows. - 6

🌡️ Cover it with the lid, place it in a cold oven, turn the oven on to 450°F (230°C), and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 25-30 minutes until the bread is golden brown.

❄️ Remove the bread from the oven and let it cool (30 min) on a wire rack (or dig into it hot).

A close-up of a steamy no knead feta bread being cooked under a glass lid. The dish appears to be a fluffy, baked meal with visible chunks, possibly cheese or vegetables. A hand holding a patterned oven mitt touches the lid. - 7

Nonna’s Tip 🫧

Make sure the yeast is not expired. You can always add the yeast to warm water and let it foam up . When it foams up, it’s active and ready to be used. If it doesn’t foam up, start this step again.

A plate filled with slices of crusty no knead feta bread, featuring a golden-brown crust and soft, airy interior. The bread has visible pockets of cheese, adding texture and flavor. The plate is set on a light wooden surface. - 8

Variations and Substitutions for No Knead Feta Bread

Bulgarian No Knead Peasant Bread ,” known as “Selski Hliab,” has deep-rooted traditions. But with a dash of creativity, you can tweak it to suit your preferences, from dietary choices to exciting flavor twists.

🍞 Flour: You can use whole wheat flour or a mixture of whole wheat and all-purpose flour for a heartier loaf.

🌿 Add Herbs and Spices: Enhance the flavor by adding herbs like rosemary, thyme, or spices such as garlic powder or onion powder to the dough.

🧀 Cheese and Garlic: Fold in grated cheese and minced garlic for a cheesy garlic bread twist: No Knead Cheddar Bread .

🍯 Sweet Variations: For a sweet twist, add honey, cinnamon, and raisins or dried fruit to the dough.

🌰 Seeds and Nuts: Sprinkle sesame seeds, poppy seeds, or chopped nuts (like walnuts or sunflower seeds) on top of the bread before baking for added texture and flavor.

🥖 Shape Variations: Experiment with different shapes – make rolls, baguettes, or even stuffed bread with your favorite fillings.

🌾 Gluten-Free Option: Use a gluten-free flour blend and ensure your yeast is gluten-free if you’re following a gluten-free diet.

🍞 Use Sourdough Starter: Use one cup of sourdough starter in place of the yeast. Be sure to let it rest and ferment for a minimum of 6 hours. 🥖

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Best Served With

Pastina Soup
Greek Lemon Soup
The Best Lentil Soup
Hidden Veggie Orzo Soup
Healthy Cream of Broccoli Soup
Healthiest Cream of Hidden Veggie Soup
Hidden Veggie Meatball Soup
Chicken Noodle Soup

Try it also with my favorite boards:

Viral Butter Board With Goat Cheese
Holiday Butter Board
Holiday Charcuterie Board
Holiday Cheese Board

Common Questions

Maintaining this water temperature range is crucial because it ensures that the yeast activates properly. Water that’s too hot or too cold can hinder yeast activation.

In this traditional recipe, I encourage you to add water gradually until you achieve a very thick and sticky dough, following the “na oko” or “by eye” method.

To test the yeast’s activity, add it to the warm water separately. If it doesn’t foam up, you’ll need to start with new yeast. Foaming indicates that the yeast is active and is ready to be added to the flour and salt.

If the dough is too wet, you can sprinkle in a bit more flour to adjust. Conversely, if it’s too dry, add warm water a little at a time until you have a tacky dough.

Yes, any oven-safe baking dish that can accommodate a loaf of bread will work. For example, a Corning Ware Dish or something similar will do the job.

Preheat your Dutch oven in a 450°F (230°C) oven with its lid on, shape the dough, place it inside, bake for 30 minutes with the lid on, then remove the lid and bake for an additional 15-20 minutes until golden brown.

You certainly can. Although this recipe specifically calls for active dry yeast you can also try instant yeast as well.

This method ensures more precise measurements, helping you achieve the right consistency for the dough.

While I have not explicitly tested it, aluminum foil should work as a substitute for a dish lid.

Yes, you certainly can use whole-wheat flour.

Yes, you can use 1-1 gluten-free flour for this recipe, or you can make my No-Knead Gluten-Free Bread. Please note that Caputo gluten-free flour is the only flour I have tested that has worked for me.

The dough should rest for a minimum of 4 hours, but it’s common to leave it overnight and bake it the following morning, typically at room temperature away from drafts.

In hotter climates, the dough may rise much faster, so I would advise placing it in a cooler room or limiting the rise to a maximum of 2 to 3 hours to prevent over-expansion. Once it triples in size (or fills the bowl to the top), it should be baked immediately.

The recipe hasn’t been tested at higher altitudes, so adjustments may be necessary.

The dough should not be watery or dry; it should have a thick and sticky consistency.

I use Redmond Real Salt , please note that depending on the salt you use, your dish may be less or more salty. Salt is always to taste. Always taste and adjust as you cook.

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Equipment

▢ Corning Ware Dish
▢ Measuring Cups + Spoons
▢ Liquid Measuring Cup
▢ Redmond Real Salt
▢ Parchment Paper
▢ Mixing Bowls

Ingredients

▢ 3 cups all-purpose flour , plus more for dusting the counter and top of the bread
▢ 1 teaspoon salt
▢ ½ teaspoon active dry yeast , check the expiration
▢ 1 ¾ cups warm water , between 100F and 110F (37C to 43C)
▢ 150 grams feta cheese , cubed
▢ 1 teaspoon dried oregano , to taste
▢ additional flour for dusting the counter and the top of the bread

Instructions

▢ Note: The water must be between 100F and 110F degrees (37C to 43C ). If the water is too hot or too cold the yeast will not activate.
▢ In a large bowl, combine the flour, salt, and yeast. Mix with a whisk, wooden spoon, or with clean hands. Add the water and mix with a spatula until you have a sticky dough. Fold in the cubed feta cheese and sprinkle in the dried oregano.
▢ Cover the bowl with a clean kitchen towel (or plastic wrap) and let rest at room temperature for at least 4 hours or overnight. Place the bowl of dough away from drafty areas, such as in the microwave, cupboard, or in a cold oven.
▢ After the dough has tripled in size, uncover it, and flour the counter. Pour the dough out onto the counter and generously sprinkle the top with flour.
▢ You do not need to KNEAD the dough. You can simply move it around until you have a really nice and soft dough that is no longer sticky and is oval in shape.
▢ Place the loaf into any oven-safe dish lined with parchment paper. Place a lid on the dish, and place the dish in a cold oven (an oven that is NOT preheated).
▢ Turn the oven on to 450F (230C) once the bread is inside. Bake the bread with the lid on the dish for 30 minutes. After 30 minutes, carefully remove the hot lid from the dish and bake the bread for another 25 to 30 minutes. The bake time will depend on your oven, so keep an eye on it. Total bake time will be about 1 hour from the moment you place the bread into the cold oven.
▢ The bread is done once it’s light and golden all over. Let it cool for 5 to 10 minutes and dig in! Enjoy.
▢ To store leftover bread, let the bread cool completely, wrap it up in plastic wrap, beeswax wrap, or a clean kitchen towel, and store the bread on the counter. This bread is always best served warm the same day.

My Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.