- Step 1
Combine the water, yeast and sugar in a bowl. Set aside in a warm, draught-free place for 5 minutes or until frothy.
- Step 2
Combine the flour and salt in a large bowl. Make a well in the centre and pour in the yeast mixture. Use a wooden spoon to stir until combined, then use your hands to bring the dough together.
- Step 3
Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Brush a bowl with oil to grease. Place dough in bowl and cover with plastic wrap or a damp tea towel. Set aside in a warm, draught-free place for 45 minutes or until doubled in size.
- Step 4
Preheat oven to 210°C. Brush an 11 x 21cm (base measurement) loaf pan with oil to grease. Combine the parsley, thyme, basil and feta in a bowl. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 2 minutes or until dough is elastic and has returned to original size.
- Step 5
Divide into 18 equal portions. Roll each portion into a 6cm-diameter disc. Combine oil and garlic in a bowl. Place 6 discs in the pan. Brush with oil mixture and spoon over one-third of the feta mixture. Continue layering with remaining dough, oil mixture and feta mixture. Cover with a damp tea towel and set aside in a warm, draught-free place to prove for 30 minutes or almost doubled in size.
- Step 6
Brush pull-apart 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.
Prep: 40 mins (+ 5 mins standing & 1 1/4 hour rising & proving time)