Mediterranean Pull Apart Bread (Printable Version)

Soft, golden bread loaded with sun-dried tomatoes, olives, feta and fresh herbs—perfect for sharing.

# 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)

# Directions:

01 - Combine flour, yeast, sugar, and salt in a large mixing bowl. Whisk thoroughly to distribute yeast evenly.
02 - Pour warm water and olive oil into dry ingredients. Mix with a wooden spoon until shaggy dough forms and no dry flour remains visible.
03 - Turn dough onto lightly floured surface. Knead by pushing forward with heel of hand, folding back, and rotating for 8-10 minutes until smooth, elastic, and springs back when pressed.
04 - Place dough in a greased bowl, turning once to coat all surfaces. Cover with plastic wrap or damp towel. Let rise in warm, draft-free area for 1 hour until doubled in size.
05 - While dough rises, combine sun-dried tomatoes, olives, feta, basil, parsley, garlic, melted butter, oregano, and black pepper in medium bowl. Mix until evenly distributed.
06 - Punch down risen dough to release air. Roll on floured surface into 12x16 inch rectangle, maintaining even thickness throughout.
07 - Spread Mediterranean filling evenly over dough surface, leaving 1/2 inch border around edges. Press filling gently to adhere.
08 - Cut dough vertically into 4 equal strips. Stack strips directly on top of each other. Cut stack crosswise into 6 equal pieces to create 12 layered portions.
09 - Place stacked pieces upright in greased 9x5 inch loaf pan, arranging them snugly so they support each other during rising.
10 - Cover pan loosely with greased plastic wrap. Let rise 30 minutes until puffy and dough reaches pan edges. Preheat oven to 350°F during final 10 minutes of rise.
11 - Brush top with olive oil and sprinkle with sesame seeds if using. Bake 30-35 minutes until deep golden brown and internal temperature reaches 190°F. Tent with foil if top browns too quickly.
12 - Let bread cool in pan for 10 minutes to set structure. Run knife around edges and transfer to wire rack. Serve warm or at room temperature for best texture.

# Top Tips:

01 -
  • The dough is basically foolproof even if you are scared of yeast
  • People go absolutely wild pulling apart the layers together
  • You can prep everything ahead and bake when guests arrive
02 -
  • If the dough feels too sticky add flour one tablespoon at a time
  • The water must be warm not hot or it will kill the yeast
  • Tent with foil if the top is browning too fast
03 -
  • Use a pizza cutter to make clean strips through the layered dough
  • Let the bread cool 10 minutes before pulling it apart or it will be too hot to handle

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