Feta and Olive Pull-Apart Bread

My Favourite Breads

Feta and Olive Pull-Apart Bread myfavouritepastime.com_3557

I keep on hoping that I’ll get back to my usual routine of cooking and posting at least three times a week, but I guess it’s not as easy as I thought. I need a posting buddy…or just somebody to prod me every time I procrastinate. If you have an extra sharp object and you live near Ontario, please I wouldn’t mind a prod every two to three days.

Feta and Olive Pull-Apart Bread myfavouritepastime.com_3556

I made this bread last November. It was so tasty we just polished it off in one sitting. It was meant to accompany some soup but I doubt if the soup was ever accompanied. I just slathered chunks of butter and spent the afternoon nibbling and worrying about the extra calories. It’s best served warm, so should it cool down you could just pop it into the microwave for a few seconds.

Feta and Olive Pull-Apart Bread myfavouritepastime.com_3559

I have a few friends who don’t like olives, my daughter inclusive. I have never understood why one wouldn’t like olives because they are one of my favourite snacks. Try serving some the next time you have a meeting. They are certainly better than calorie filled sweets or chocolate and anyway you can only eat so many olives in one sitting. If you are not an olive fan you can substitute the filling with any other ingredients you prefer, but make sure you add some cheese. There’s nothing better than melted, gooey cheese oozing out of freshly baked homemade bread.

Feta and Olive Pull-Apart Bread myfavouritepastime.com_5691Please always remember to assemble all ingredients before you start

Feta and Olive Pull-Apart Bread myfavouritepastime.com_5695Preheat oven to 375°F (190°C) 15 minutes before baking bread. Grease a 9 x 5 inch loaf tin (pan) with oil or cooking spray. Sift the flour, yeast, pepper, salt and sugar into a bowl. Make a well in the centre.

Feta and Olive Pull-Apart Bread myfavouritepastime.com_5697Add the water and milk and mix to a soft but not sticky dough. (You may need 1-2 tablespoons extra water)

Feta and Olive Pull-Apart Bread myfavouritepastime.com_5699Turn out on to a floured surface

Feta and Olive Pull-Apart Bread myfavouritepastime.com_5702and knead for 5 minutes until smooth and free from cracks.

Feta and Olive Pull-Apart Bread myfavouritepastime.com_5707Place in a lightly oiled bowl, cover with cling wrap (plastic wrap) and leave in a warm place for 50-60 minutes or until doubled in size.

Feta and Olive Pull-Apart Bread myfavouritepastime.com_5709Knock back the dough, sprinkle with flour, cover and let rest 5 minutes.

Feta and Olive Pull-Apart Bread myfavouritepastime.com_5714Roll into a 16 x 10 inch rectangle. With the long side facing you, scatter the olives, feta and oregano lengthways over half the dough, leaving a half-inch border around the edges. Drizzle the olive oil over the filling

Feta and Olive Pull-Apart Bread myfavouritepastime.com_5715Fold the dough over the filling and seal the edges with your fingertips.

Feta and Olive Pull-Apart Bread myfavouritepastime.com_5720Use a sharp knife to cut the dough, width ways into 10 slices.

Feta and Olive Pull-Apart Bread myfavouritepastime.com_5722Roll up each dough tightly, lengthways

Feta and Olive Pull-Apart Bread myfavouritepastime.com_5727and carefully place in the pan, cut side down. Using your hands, press down on the surface of the dough to make it even.

Feta and Olive Pull-Apart Bread myfavouritepastime.com_5728Cover with a large polythene bag and set aside in a warm place for about 1 hour

Feta and Olive Pull-Apart Bread myfavouritepastime.com_5737until well risen to the top of the pan (tin).

Feta and Olive Pull-Apart Bread myfavouritepastime.com_5741Bake for 35-45 minutes until golden. When cooked the loaf will sound hollow if tapped on the base.

Feta and Olive Pull-Apart Bread myfavouritepastime.com_5742This bread is best served warm

Feta and Olive Pull-Apart Bread myfavouritepastime.com_3562Pull-Apart and enjoy.

Feta and Olive Pull-Apart Bread

Preparation: 30 minutes + 1½ hours standing time; Baking Time: 35-45 minutes; Makes: 10 pieces

Ingredients

  • 450g all-purpose (plain) flour (1Ib, 3 cups Australian; 3½ cups US)
  • 1½ teaspoons instant yeast (Fleischmann’s) or 2 teaspoons active dry yeast
  • ½-1 teaspoon freshly ground black pepper
  • ¾-1 teaspoon salt or to taste
  • 1 teaspoon castor sugar
  • 150ml (⅔ cups) warm milk
  • 180ml (⅔ cups + 2 tablespoons) warm water
  • ½ cup coarsely chopped pitted olives
  • 150g Feta cheese, crumbled
  • 3 tablespoons finely shredded oregano (or 1½ teaspoons dried oregano)
  • 2 tablespoons olive oil

Instructions

  1. Preheat oven to 375°F (190°C) 15 minutes before baking bread. Grease a 9 x 5 inch loaf tin (pan) with oil or cooking spray.
  2. Sift the flour, yeast, pepper, salt and sugar into a bowl. Make a well in the centre. Add the water and milk and mix to a soft but not sticky dough. (if the dough is too stiff add 1-2 tablespoons more water or milk)
  3. Turn the dough onto a floured surface and knead for 5 minutes until smooth and free from cracks. Place in a lightly oiled bowl, cover with cling wrap (plastic wrap) and leave in a warm place for 50-60 minutes or until doubled in size.
  4. Knock back the dough, sprinkle with flour, cover and let rest 5 minutes. Roll into a 16 x 10 inch rectangle. With the long side facing you, scatter the olives, feta and oregano lengthways over half the dough, leaving a half-inch border around the edges. Drizzle the olive oil over the filling
  5. Fold the dough over the filling and seal the edges with your fingertips. Use a sharp knife to cut the dough, width ways into 10 slices. Roll up each dough tightly, lengthways and carefully place in the pan, cut side down.
  6. Using your hands, press down on the surface of the dough to make it even. Cover with a large polythene bag and set aside in a warm place for about 1 hour until well risen to the top of the pan (tin).
  7. Bake for 35-45 minutes until golden. When cooked the loaf will sound hollow if tapped on the base. Pull-apart and enjoy. This bread is best served warm.
  8. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use American 240ml cup.

Points to note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperatures depending on your oven. I baked the bread at 375°F (190°C) for 35 minutes.
  • Variations for filling: ¼ cup pesto, ½ cup sun-dried tomato and about 1 cup finely grated Parmesan cheese.
  • Last Updated: April 20 2020

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

120 thoughts

    1. Oh yes you can use strong white bread flour. Canadian all purpose flour is like strong white bread flour. Very high gluten content. Sorry I missed this !!
      Liz

      Reply
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  4. has anyone kept this in the fridge overnight and then cooked it the next morning.? I would like to try that but not sure it will work. .Thanks

    Reply

    1. Hi Mary
      I am terribly sorry I have never left it in the fridge so I can’t help you on this one. I would like to imagine it would work but I have never tried it.
      I’m sorry I can’t help you on this one. Have a pleasant weekend!
      Liz

      Reply
  6. Pingback: Olive Bread | My Favourite Pastime

  7. I really have been missing dropping by your blog! Popping by today feels like visiting an old friend. And then to be welcomed with such lovely treats – this bread looks stunning (and I love olives – although I have to admit I am an olive snob. They have to be good olives. I do not mean expensive; they can be from the local Arab shop. But they cannot be the canned, bland, mealy type ;-> )

    Reply

    1. Hey Afra
      I am a proponent of good quality ingredients, so I completely agree with you. Good olives are irresistible. How goes life? Sorry I had so many pending messages. I’m just almost clearing the backlog. Enjoy autumn.
      Liz

      Reply

  9. This bread looks yummy! 🙂 And my boyfriend happens to be one of those people who don’t like olives, so when we have pizza I get to eat all of the olives for him. Perfect arrangement 😛

    Reply

    1. The bread tastes delicious. You can also omit the olives if you want. But I think the combination of Feta and olives is just great! I totally support your perfect arrangement!!!!

      Reply

  10. Hey Liz!
    I made your lovely special pull apart bread today & it was fun to make it!
    My hubby & I ate a bit if it with a lovely home-made soup. The rest we Will Enjoy tomorrow with a side salad! Divine & very delicious too! 🍞🍞

    Reply

    1. Dear Sophie,
      Thank you for making the bread. I’m glad you even had fun, making it. I wish you could send me a slice of the left overs.I wish you a very happy week.
      Liz

      Reply

    1. Oh yeah it tasted really good. We devoured everything in one sitting. How is 2015 for you? I hope you’re having a great time??? Liz

      Reply

      1. You are so sweet! Actually, I’ve felt very much like a ‘slug’ for most of the winter… although that sluggishness just seemed to disappear both times I was in Florida…. I’m sooo happy that spring is almost here!! (I still have some good-sized piles of snow on both sides of my driveway…)

        Reply

        1. Finally spring is here for us!!! We are actually hitting double digits and with lots of sunshine. I was basking today for about an hour. How is life for you? I am on my way to the yellow farm house rich now!!! Have a great Sunday!!!
          Liz

        2. “Ain’t it great!” Spring has finally flung! Have a great day at ‘the other’ yellow farm house. I wish you were dropping by to see me!!! ; o )

        3. Oh yes today we had a wonderful weather (23C) what is that in Farenheit?….googled it 74F. How have you been my dear? I am fine and still sorting out a few things here and there but Boy a’int I glad to see you? Have a fantastic week!
          Liz

        4. Wow – 23C is H.O.T. for this time of year. We’re having a day like that here today. The heat so soon in the season actually makes the young leaves on my perennials wilt… But I’m sure glad for the sunshine! ; o )

        5. Our weather is still fluctuating, but overall I cannot complain. My lawn is starting to dry out and am just not in the mood of watering grass this year! I hope you have a wonderful week!!!!

        6. I did water water a section of my grass a bit – before I left for the Pocono Mountains. I think the ground is compacted in the area that gets so dry from the time when this was actually a running farm and the tractor tracks compacted the dirt as the farmer headed up and down the hill !! (I’m sure it’ll be all kinds of dried out when I get home. We need someone to do a Rain Dance!) ; o )

        8. The grass is fine Liz – thanks for asking! However, some of my flowers, even some perennials, had it really, really hard this summer due to the lack of rain…. and the lack of being watered…… but the gardens do look nice in spite of the bit of neglect.

        9. It sound like they didn’t die, despite having a hard time. I haven’t tended my garden in weeks! This week I shall try and do something about it!
          liz

        11. Ha ha ha, do I really have a garden worth taking a photo? I shall see if this can be done. Have a wonderful week!
          liz

  16. Pingback: Feta, Olive & Sun Dried Tomato Bread | Sexy Kitchen Secrets

  20. Hi Liz, great to see you back, and with such a fabulous looking recipe! I’ve struggled getting back into the rhythm after our summer holidays too…I think it happens to everyone, and at least you’ve got a fantastic back catalogue to keep people interested 🙂

    Reply

    1. Oh yes I came back and took off again and now I’m trying to come back again before summer starts. I hope you’re having a great time blogging. I wish you all the best!!!
      Liz

      Reply

  27. Oh yum, I love a pull apart bread. I am one of those people you don’t understand….I really dislike olives! I bet sun dried tomatoes would be tasty though. So glad your back, looking forward to more delicious drool worthy posts!

    Reply

    1. Ha ha even my own children don’t like olives. I seem to be the odd one here. I think sundries tomatoes would be great too. Thanks for alway being here for me. You are so kind.
      Liz

      Reply

    1. Hey Frances,
      Thanks so much. I am busy with other things so my progress has been slow but I hope to speed up a little bit in the coming weeks! I am so happy to see you. Take care and wish you the best of 2015!!!!
      Liz

      Reply

    1. I love olives too! My favourite Celebrity chef would be Gordon Ramsay. I love the way he cooks in minutes and makes everything seem so easy. Have a wonderful week!
      Liz

      Reply

    1. You are welcome to swap them out for whatever your heart may desire. I have made this bread with some cheese and bacon and another time with sun dried tomatoes and cheese. The possibilities are endless. You can even make it sweet, of course! Best of times!
      Liz

      Reply

  31. Liz! 🙂 How wonderful that I just stumbled across your blog! 🙂 Feta and olives! I can’t believe I’ve never seen that combination in bread before! In Turkey feta and olives ‘with’ bread is standard breakfast fare but I’m sure if they had this they’d instantly change their national breakfast! I really love how you’ve shown step by step (wonderful) photos. Thanks for sharing 🙂

    Reply

    1. I am so glad you stumbled upon my blog. I love visitors and love Feta and Olives too! Feta and olives on bread sounds like an easy and hustle free alternative. Thanks for your compliments and wish you a great week! I hope you visit more often!
      Liz

      Reply

  34. I’m drooling just looking at the picture and I don’t even like olives! Nice to see the occasional post Liz. But, don’t beat yourself up over not posting regularly. The bread looks absolutely scrumptious, although I might tend ti substitute cherry tomatoes or pumpkin seeds. I’d been hearing about the cold and snow back east from relatives, and I don’t say this to brag, but we have had the most fantastic winter. Not a speck of snow and often double digits! We will send it your way and hope it arrives soon! Take care Liz!

    Reply

    1. Ha ha Sandy, I swear you are bragging…I saw a glimpse of spring on TV and said “maybe I should just move to BC” Some friends of ours are moving to BC in August. They are fed up of the cold Ontario weather. I have just been shovelling some heavy snow. There was a grunt and a whine with every shovel scooped. Boy wasn’t I glad when it was finally done? My arms are aching beyond repair. I have found a new passion, wine….will be posting on wine soon. You can sub with cherry tomatoes or pumpkin after all when I said “some friends” I meant..Sandy…LOL. Have a lovely week, Sandy. Best regards to your family!!!
      Liz

      Reply

      1. Ah, you are a girl after my own heart! I have a new favorite wine….I like white, it’s called “Wine o’clock”! Fits my lifestyle. Lol. I’ve jusrpt sold my condo privately and purchased a mobile home….really nice in a 55plus gated community. So excited! Today we are fogged in but it’s still so very mild here. All the best to you ?Liz, can’t wait to learn more about wine!

        Reply

        1. Hi Sandy,
          How in the world did I overlook this message. I’m terribly sorry I can’t really say what happened but I always say better late than never. I must look for this wine o’clock and taste it as soon as possible. I wonder what it fills like living in a mobile home but the community sounds great and that’s what matters, really. Thanks Sandy and once more I apologize profusely for overlooking this message!
          Liz

  38. On the other hand, it’s almost like you’ve posted a whole cook book! Maybe re-post up some of your faves on your off days? We all have them!

    Reply

    1. Ha ha that’s a good idea. I can put a different sticky post every now and again. Watch the blog next week! I’ve just seen your photos. Great as usual. What more can I say? Have a fantastic week!
      Liz

      Reply

        1. Ha ha the best time to snack is after they’ve gone to bed but that is not good at all. The stomach needs to rest for 12 hours…
          Liz

  44. Liz, this bread looks incredible! You put ingredients in it that I love so much – feta and olives. I would go crazy over this bread if I had some. I hear you about the prodding. I used to post twice a week, but due to the busyness of our lives right now, I had to go to once a week. That has worked out a lot better. Maybe sometime I will go back to twice a week, but until then this is perfect. I hope you find a middle ground, too, where you still get to post, but don’t feel so much pressure. In the meantime, I love what you do post, especially this bread!

    Reply

    1. Hi Shari,
      Thank God there is someone posting once a week. I think that would work out perfect for me. Why didn’t I think of that? I guess it’s because I want the blog to grow quickly but that is not feasible right now. Too busy with other things. Thanks so much for encouraging me. I think I’ll follow suit. Have a wonderful week!
      Liz

      Reply

  45. Pull apart and gobble! Those look sooo good. We are having a cloudy day with sprinkles – this lovely bread may cure the blues on a day like this.

    Virtual hugs,

    Judie < — rummaging in freezer for fresh bag of yeast

    Reply

    1. Hi Judy,
      Long time no see. It tasted very good too! We have snow blowing all over the place. it’s so windy today. My yeast got finished I gotta replenish and start making bread again.
      Virtual Hugs
      Liz

      Reply

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