Mediterranean Pull Apart Bread (Print Version)

Soft, golden bread loaded 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 instant dry yeast (2 1/4 teaspoons)
03 - 1 teaspoon sugar
04 - 1 teaspoon salt
05 - 1 cup warm water (110°F)
06 - 2 tablespoons 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 tablespoons fresh parsley, chopped
12 - 1 clove garlic, minced
13 - 1/4 cup unsalted butter, melted
14 - 1/2 teaspoon dried oregano
15 - 1/4 teaspoon black pepper

→ For Brushing

16 - 1 tablespoon olive oil
17 - 1 tablespoon sesame seeds (optional)

# Directions:

01 - In a large mixing bowl, combine the flour, instant yeast, sugar, and salt until well blended.
02 - Add warm water and olive oil to the dry ingredients. Mix thoroughly until a shaggy dough forms.
03 - Turn the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic.
04 - Place the dough in a greased bowl, cover with plastic wrap or a towel, and let rise in a warm place for 1 hour or until doubled in volume.
05 - While dough rises, combine sun-dried tomatoes, olives, feta cheese, basil, parsley, garlic, melted butter, oregano, and black pepper in a bowl.
06 - Punch down the risen dough and roll it into a large rectangle approximately 12 by 16 inches on a floured surface.
07 - Evenly distribute the Mediterranean filling mixture over the entire surface of the rolled dough.
08 - Cut the dough vertically into 4 equal strips, then stack the strips on top of each other. Cut the stack into 6 equal pieces.
09 - Place the stacked pieces upright in a greased 9 by 5 inch loaf pan, arranging them snugly together.
10 - Cover the pan loosely and let rise for 30 minutes. Meanwhile, preheat the oven to 350°F.
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 golden brown and cooked through. Tent with foil if browning too quickly.
13 - Let cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.

# Insider Tips:

01 -
  • The moment you pull it apart, steam rises and all those Mediterranean flavors hit you at once
  • It looks impressive but comes together with basic bread making skills
  • Perfect for feeding a crowd without spending hours in the kitchen
02 -
  • If the bread starts browning too quickly, tent it with foil for the last 10 minutes
  • The stacks might look unstable before baking, but they'll fuse together beautifully in the oven
  • Room temperature ingredients help the dough rise more predictably
03 -
  • Use a sharp knife or pizza cutter to make clean slices through the stacked dough
  • Room temperature butter mixes more evenly into the filling mixture
  • Let the dough rise in a slightly warm oven with just the light on if your kitchen is cool

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