Olive, Feta and Herb Pull-apart Bread Recipe

A great picnic loaf for everyone to tuck into with a selection of cheese and pickles.

Difficulty

Prep Time

40 minutes

Cooking Time

35 minutes

Serves

6

Recipe Ingredients

  • 1½ cups water, lukewarm
  • 2 tsp dry instant yeast
  • 1 tsp sugar
  • 3½ cups flour
  • 2 tsp salt
  • 1 tbsp fresh thyme, leaves picked
  • 1 tbsp parsley, chopped
  • 2 cloves garlic, finely chopped
  • 3 tbsp olive oil
  • 100g feta, crumbled
  • 150g kalamata olives, roughly chopped
  • 1 tbsp milk

Recipe Method

  1. In a jug, combine the water, yeast and sugar, then set aside for 5 minutes to foam.
  2. In a large bowl, combine the flour and salt. Pour in the water and yeast mixture. Use a wooden spoon to stir until combined, then use your hands to bring the dough together.
  3. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place the dough into a greased bowl, cover with cling film and set aside to prove in a warm place for 45 minutes or until doubled in size.
  4. Preheat oven to 200°C.
  5. Grease an 11cm x 21cm loaf pan with olive oil. In a bowl combine the thyme, parsley, garlic and olive oil.
  6. Punch down the dough with your fist. Turn onto a lightly floured surface and knead for 2 minutes or until the dough is elastic.
  7. Divide dough into 18 equal balls. Roll each ball into a 6cm-diameter disc. Place 6 discs in the loaf pan and brush with the olive oil mixture, then spoon over one-third of the crumbled feta and chopped olives. Continue layering with remaining dough, oil mixture, feta and olives. Cover with a damp tea towel and set aside in a warm place for 30 minutes or until almost doubled in size.
  8. Brush the loaf with milk. Bake for 30-35 minutes or until golden and loaf sounds hollow when tapped on the base. Serve warm or at room temperature.

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