Mediterranean Pull Apart Bread (Printable)
Soft, golden bread filled with sun-dried tomatoes, olives, feta, and herbs—ideal for gatherings.
# 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)
# Directions:
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 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in volume.
03 - While dough rises, mix sun-dried tomatoes, olives, feta, basil, parsley, garlic, melted butter, oregano, and black pepper in a bowl until combined.
04 - Punch down risen dough and roll into a 12x16 inch rectangle on a floured surface. Spread Mediterranean filling evenly over the surface.
05 - Cut dough vertically into 4 equal strips, stack strips on top of each other, then cut the stack into 6 equal pieces.
06 - Place stacks upright in a greased 9x5 inch loaf pan. Cover loosely and let rise for 30 minutes. Preheat oven to 350°F.
07 - Brush top with olive oil and sprinkle with sesame seeds if using. Bake for 30–35 minutes until golden brown and cooked through, tenting with foil if browning too quickly.
08 - Let cool in pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
# Expert Tips:
01 -
- The combination of salty feta and sweet sun dried tomatoes creates that perfect addictive balance that keeps everyone coming back for seconds
- The dough comes together with just pantry staples and rises beautifully while you prep the filling, making it feel fancy without actually being complicated
02 -
- Do not skip the second rise, even if you are pressed for time, because those 30 minutes are what transform the dough from dense to irresistibly light and fluffy
- Let the bread cool in the pan for the full 10 minutes before transferring, otherwise those beautiful layers might collapse from their own weight
03 -
- Use a pizza cutter or very sharp knife to cut through the stacked dough strips cleanly without squishing the layers together
- If the top browns too quickly, tent loosely with foil for the last 10 minutes of baking