Mediterranean Pull Apart Bread (Print Version)
Soft, golden bread with olives, sun-dried tomatoes, feta and herbs. Perfect for sharing.
# What You'll Need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 2 1/4 tsp active dry yeast
03 - 1 cup warm water (110°F)
04 - 1/4 cup olive oil
05 - 1 tbsp sugar
06 - 1 1/2 tsp salt
→ Mediterranean Filling
07 - 1/2 cup pitted Kalamata olives, chopped
08 - 1/2 cup sun-dried tomatoes in oil, chopped and drained
09 - 1 cup crumbled feta cheese
10 - 2 tbsp fresh parsley, chopped
11 - 2 tbsp fresh basil, chopped
12 - 2 garlic cloves, minced
13 - 1 tsp dried oregano
14 - 1/4 tsp freshly ground black pepper
→ Topping
15 - 2 tbsp olive oil
16 - 1 tbsp sesame seeds
# How to Cook:
01 - Combine warm water, sugar, and yeast in a large bowl. Let sit for 5 minutes until mixture becomes foamy, indicating the yeast is active.
02 - Add olive oil, salt, and flour to the yeast mixture. Stir until a shaggy dough forms, then knead on a floured surface for 8 minutes until smooth and elastic.
03 - Place dough in an oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
04 - Preheat oven to 375°F. Grease a 9-inch round or square baking dish with butter or oil.
05 - Punch down risen dough and roll out to a 1/2-inch thick rectangle. Sprinkle evenly with olives, sun-dried tomatoes, feta, parsley, basil, garlic, oregano, and black pepper.
06 - Cut filled dough into 2-inch squares. Stack squares into small piles, then arrange standing upright in the prepared baking dish, fitting them closely together.
07 - Drizzle assembled bread with olive oil and sprinkle with sesame seeds if desired.
08 - Bake for 30 minutes until golden brown and cooked through. The top should be crisp and the interior tender.
09 - Cool in the pan for 10 minutes before serving warm.
# Expert Advice:
01 -
- The combination of salty feta, briny olives, and sweet sun-dried tomatoes creates layers of flavor that keep everyone coming back for just one more piece
- This bread looks stunning on a table but comes together with simple techniques even beginners can master
- It serves a crowd beautifully and sits at room temperature happily, making it perfect for potlucks and parties
02 -
- Dough that does not rise usually means the water was too hot or the yeast was dead, so always test with a thermometer and check that yeast expiration date
- If your filling feels too wet after draining the sun-dried tomatoes, squeeze them in paper towels because excess moisture makes the dough gummy in spots
- The squares should be packed tightly in the dish because they will pull apart more dramatically if they have baked into each other
03 -
- A bench scraper makes cutting the dough squares easier and cleaner than a knife
- Room temperature ingredients help the dough rise more consistently