Mediterranean Pull Apart Bread (Printable Version)

Fluffy bread stuffed with Mediterranean flavors—feta, olives, tomatoes, and herbs baked until golden.

# What You'll 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)

# Step-by-Step:

01 - Combine the flour, instant yeast, sugar, and salt in a large mixing bowl.
02 - Add warm water and olive oil to the dry ingredients. Mix until a shaggy dough forms.
03 - Knead the dough on a floured surface for 8 to 10 minutes until smooth and elastic.
04 - Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in volume.
05 - Mix sun-dried tomatoes, olives, feta, basil, parsley, garlic, melted butter, oregano, and black pepper in a bowl.
06 - Punch down the risen dough and roll it out into a 12x16 inch rectangle on a floured surface.
07 - Spread the Mediterranean filling evenly over the rolled dough.
08 - Cut the dough vertically into 4 equal strips, stack the strips on top of each other, then cut the stack into 6 equal pieces.
09 - Arrange the dough stacks upright in a greased 9x5 inch loaf pan.
10 - Cover loosely and let rise for 30 minutes. Preheat oven to 350°F.
11 - Brush the top with olive oil and sprinkle with sesame seeds if desired.
12 - Bake for 30 to 35 minutes until golden brown and cooked through. Tent with foil if browning too quickly.
13 - 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 and tangy sun-dried tomatoes creates an irresistible flavor explosion in every bite
  • This bread turns any ordinary dinner into something that feels like a celebration
  • Its surprisingly forgiving for a yeast dough, making it perfect for nervous bread bakers
02 -
  • Really drain those sun-dried tomatoes or the middle of your bread will be soggy
  • The stacking method is easier than it sounds, just use a sharp knife and cut with confidence
  • If the top browns too fast, tent with foil for the last 10 minutes
03 -
  • Use kitchen shears to chop the olives and sun-dried tomatoes, much faster than a knife
  • If you do not have a loaf pan, a cake pan or even a cast iron skillet will work
  • Let the bread rest for at least 10 minutes before pulling apart, or the filling will be too hot

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