In a small bowl, dissolve the yeast and honey in the warm water. Let it sit for about 5-10 minutes, or until it becomes frothy.
Combine the psyllium husk powder, cassava flour, brown rice flour, baking soda, and sea salt in a large bowl.
Slowly add the yeast mixture to the dry ingredients, stirring until a dough forms. If the dough is too dry, add a little more warm water.
Fold in the crumbled feta cheese and oregano, ensuring they are evenly distributed throughout the dough.
Cover the bowl with a clean cloth and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
Preheat your oven to 450°F. Place your Dutch oven, with the lid on, in the oven to preheat as well.
Carefully remove the hot Dutch oven from the oven once the dough has risen. Transfer the dough to the Dutch oven (be careful, it’s hot!).
Cover with the lid and bake for 30 minutes. Then, remove the lid and continue baking for 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped.
Remove from the oven and let it cool before slicing.
