Mediterranean Pull Apart Bread (Printable Version)
Soft, golden bread loaded with sun-dried tomatoes, olives, feta and fresh herbs, perfect for gatherings.
# What You Need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1 packet (2 1/4 tsp) instant dry yeast
03 - 1 tsp sugar
04 - 1 tsp salt
05 - 1 cup warm water (110°F)
06 - 2 tbsp olive oil
→ Mediterranean Filling
07 - 1/2 cup sun-dried tomatoes, chopped
08 - 1/2 cup pitted Kalamata olives, chopped
09 - 1 cup crumbled feta cheese
10 - 1/4 cup fresh basil, chopped
11 - 2 tbsp fresh parsley, chopped
12 - 1 clove garlic, minced
13 - 1/4 cup unsalted butter, melted
14 - 1/2 tsp dried oregano
15 - 1/4 tsp black pepper
→ For Brushing
16 - 1 tbsp olive oil
17 - 1 tbsp sesame seeds (optional)
# How to Make It:
01 - In a large mixing bowl, combine the flour, yeast, sugar, and salt until thoroughly blended.
02 - Add warm water and olive oil to the dry ingredients. Mix until a shaggy, sticky dough forms.
03 - Turn the dough onto a floured surface and knead for 8 to 10 minutes until smooth, elastic, and no longer sticky.
04 - Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm, draft-free area for 1 hour until doubled in volume.
05 - While dough rises, combine sun-dried tomatoes, olives, feta, basil, parsley, garlic, melted butter, oregano, and black pepper in a medium bowl. Mix until evenly distributed.
06 - Punch down the risen dough to release air. Roll out on a floured surface into a large rectangle approximately 12x16 inches.
07 - Spread the Mediterranean filling evenly over the entire surface of the dough, leaving a small border around the edges.
08 - Cut the dough vertically into 4 equal strips. Carefully stack the strips on top of each other, then cut the stack into 6 equal pieces to create 6 stacked squares.
09 - Place each stack upright (cut side facing up) in a greased 9x5 inch loaf pan, packing them snugly together.
10 - Cover loosely with plastic wrap and let rise for 30 minutes until puffy. Preheat oven to 350°F during the final 10 minutes of rising.
11 - Brush the top of the loaf with olive oil and sprinkle with sesame seeds if using.
12 - Bake for 30 to 35 minutes until deep golden brown and cooked through. Tent loosely with foil if top browns too quickly.
13 - Let cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
# Expert Advice:
01 -
- The combination of salty feta, tangy sun-dried tomatoes, and fresh herbs creates that perfect balance that makes people reach for just one more piece
- It looks impressive but the stacking technique is surprisingly forgiving, plus you can assemble it ahead of time and bake when guests arrive
02 -
- If the dough feels too sticky while kneading, add just a tablespoon of flour at a time, but resist the urge to add too much or the bread will become tough
- Tent the bread with foil after about 20 minutes if the top is browning too quickly, the inside needs time to finish cooking through
03 -
- Use a sharp knife or pizza cutter to slice the dough, dragging it through rather than pressing down, which keeps the layers from squishing together
- Let the bread cool in the pan for the full 10 minutes, otherwise the filling will ooze out and the structure might collapse when you try to remove it