Greek Soul, Gulf Coast Crust: A Bread Born in Tarpon Springs

When people think of Tampa Bay’s food scene, their minds might jump straight to Cuban sandwiches or Gulf shrimp po’boys. But just a little up the coast in Tarpon Springs, the air smells faintly of oregano, sea salt, and warm bread. This little city, known as the Sponge Capital of the World, is also one of the most culturally Greek places in America—and its fingerprints are all over the region’s flavor.

In the early 1900s, Greek sponge divers from the Dodecanese islands settled here, diving deep into the Gulf’s waters and deeper still into the local culture. They brought with them not only their maritime skill, but their Orthodox faith, music, hospitality, and of course—food.

Their legacy shows up in the rows of bakeries along Dodecanese Boulevard, where fresh-baked loaves sit beside trays of galaktoboureko and koulourakia. Meals stretch long and loud, with plates of lemon-roasted potatoes, grilled octopus, and pillowy pita shared among family and friends. But one thing is always on the table: bread.

This loaf is a tribute to that tradition—a rustic, ciabatta-style bread kissed with olive oil, oregano, and lemon zest, pulling Greek ingredients into a format that’s pure Gulf Coast casual. It’s easy enough for a weeknight, but bold enough to hold up in a Tampa-style fish sandwich or dipped into garlicky olive oil at a backyard table strung with café lights.

You could say it’s ciabatta meets horiatiko—a rustic village loaf with Florida sunshine baked in.

A breezy, beginner-friendly loaf inspired by Greek flavors—think olive oil, oregano, lemon zest. Perfect for tearing, dipping, or stuffing with grilled veggies or chicken.

Makes: 1 rustic loaf

Total Time: ~2.5 hours

Cultural vibe: Greek/Mediterranean with a Florida sunshine twist

What You'll Need:

• 3 cups all-purpose flour

• 1 cup warm water (~105°F)

• 1 packet (2¼ tsp) instant yeast

• 1 tsp salt

• 1 tbsp olive oil (plus more for brushing)

• 1 tsp dried oregano

• Zest of ½ lemon

• Optional: ¼ cup crumbled feta or chopped Kalamata olives

Directions:

1. Mix the Dough (5 min)

• In a large bowl, combine warm water and yeast. Let sit for 5 minutes until foamy.

• Stir in flour, salt, oregano, lemon zest, and olive oil. Mix until a sticky dough forms.

• If using feta or olives, fold them in now.

  
  

2. Rise (1 hour)

• Cover the bowl with a towel or plastic wrap. Let rise in a warm place until doubled.

  
  

3. Shape + Rest (30 min)

• Flour a surface and gently scrape the dough onto it. Do not punch down—just fold gently into a rectangle.

• Transfer to a parchment-lined baking sheet. Let it rest for 30 minutes while you preheat the oven.

  
  

4. Bake (20–25 min)

• Preheat oven to 425°F. Brush dough with olive oil and sprinkle with a little extra oregano or sea salt if desired.

• Bake 20–25 minutes until golden and it sounds hollow when tapped. Let cool before slicing.

Tampa-Mediterranean Serving Ideas:

• Dip in hummus or tzatziki with a cold glass of white sangria.

• Slice and fill with grilled lemon chicken, cucumber, and a swipe of yogurt sauce.

• Serve with a bowl of chilled gazpacho or roasted eggplant dip.