Mediterranean Pull Apart Bread (Print Page)
Soft golden bread stuffed with sun-dried tomatoes, olives, feta, and fresh herbs, perfect for sharing.
# 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)
# Directions:
01 - In a large mixing bowl, combine the flour, yeast, sugar, and salt. Whisk together until evenly distributed.
02 - Add warm water and olive oil to the dry ingredients. Mix with a wooden spoon until a shaggy dough forms.
03 - Turn the dough onto a lightly floured surface. Knead for 8-10 minutes, pushing the dough away with the heel of your hand and folding it back over itself, until smooth and elastic.
04 - Place the dough in a lightly greased bowl, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm, draft-free area for 1 hour or 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 well to distribute evenly.
06 - Punch down the risen dough to release air. On a floured surface, roll out into a 12x16 inch rectangle.
07 - Spread the Mediterranean filling evenly over the entire surface of the dough, leaving a 1/2 inch border around edges.
08 - Cut the dough vertically into 4 equal strips. Carefully stack the strips directly on top of each other. Cut the stack crosswise into 6 equal pieces to create 6 stacks total.
09 - Place the stacks upright (cut side up) in a greased 9x5 inch loaf pan, arranging them tightly so they support each other during rising.
10 - Cover the pan loosely with plastic wrap or a towel. Let rise for 30 minutes until puffy. Preheat oven to 350°F during the last 10 minutes of rising.
11 - Brush the top of the loaf with olive oil and sprinkle with sesame seeds if using.
12 - Bake for 30-35 minutes until golden brown and cooked through. If the top browns too quickly, tent loosely with aluminum foil after 20 minutes.
13 - Let cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature, pulling apart individual pieces.
# Expert Tips:
01 -
- The combination of salty feta and sweet sun-dried tomatoes creates that perfect Mediterranean balance people cannot stop eating
- Each pull-apart piece is like its own little savory pocket, making it impossible to have just one
02 -
- Water temperature matters too much, too hot kills yeast, too cold slows everything down
- The stacking technique creates those signature layers, so cut carefully and keep strips aligned
03 -
- Use a pizza cutter to make clean strips without dragging the dough
- Tent with foil if top browns too quickly, removing for last 10 minutes