Mediterranean Pull Apart Bread (Print Version)

Golden layers of dough filled with Mediterranean flavors—sun-dried tomatoes, olives, feta, and herbs—baked to perfection.

# What You'll Need:

→ Dough

01 - 3 1/4 cups all-purpose flour
02 - 1 packet (2 1/4 teaspoons) instant dry yeast
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)

# Step-by-Step Guide:

01 - Combine flour, yeast, sugar, and salt in a large mixing bowl. Add warm water and olive oil, mixing until a shaggy dough forms.
02 - Turn dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic.
03 - Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in volume.
04 - Mix sun-dried tomatoes, olives, feta, basil, parsley, garlic, melted butter, oregano, and black pepper in a bowl until combined.
05 - Punch down risen dough and roll into a 12x16 inch rectangle on a floured surface. Spread Mediterranean filling evenly over the dough.
06 - Cut dough vertically into 4 equal strips, stack strips on top of each other, then cut the stack into 6 equal pieces.
07 - Arrange stacks upright in a greased 9x5 inch loaf pan. Cover loosely and let rise for 30 minutes.
08 - Preheat oven to 350°F during the second rise.
09 - Brush top with olive oil and sprinkle with sesame seeds if desired. Bake for 30 to 35 minutes until golden brown and cooked through, tenting with foil if browning too quickly.
10 - Cool in pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • The combination of tangy feta and briny olives creates this incredible salty-sweet balance that keeps everyone reaching for just one more piece
  • It looks impressive but comes together with simple dough techniques even beginners can master
  • The aroma alone makes your whole kitchen feel like a Mediterranean villa
02 -
  • The water temperature matters more than you think, too hot and it kills the yeast, too cold and the dough takes forever to rise
  • Letting the dough rise fully the first time is nonnegotiable, rushing this step gives you dense bread instead of light and fluffy layers
  • When stacking the strips, handle them gently so the filling stays put rather than squishing out the sides
03 -
  • Use a sharp knife or pizza cutter to slice the dough stacks, keeping the cuts clean so the layers separate neatly when baked
  • If your kitchen runs cool, find the warmest spot for rising, sometimes a slightly warm oven with just the light on works perfectly

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