To Prep


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(20 Members)

Garlic, herb and feta pull-apart

    • Method
    • Notes
    1. 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.

    2. 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.

    3. 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.

    4. 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.

    5. 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.

    6. 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)

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