pull-apart bread

Spinach, Fetta and Semi-Dried Tomato Pull-Apart Bread

Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 12 portions


  • 3 cups plain flour, plus extra for rolling
  • 1 tsp salt
  • 1 tsp sugar
  • 1 7g packet dried yeast
  • 1/2 cups luke warm water
  • 3/4 cups milk
  • 80 g baby spinach leaves, roughly chopped
  • 150 g Olympus Fetta cheese, crumbled
  • 150 g semi-dried tomatoes, roughly chopped
  • 1 Tbsp olive oil


  • In a large bowl combine flour, salt and yeast. Make a well in the centre
  • Add milk, water and oil. Mix to form a soft dough.
  • Turn dough out onto a floured surface and knead for 10 minutes or until smooth
  • Place the dough in a lightly oiled bowl. Cover and set aside in a warm place for 1 1/2 - 2 hours. Dough should double in size
  • Meanwhile, lightly grease a 23cm cake tin.
  • In small bowl combine spinach, Olympus Fetta and semi-dried tomatoes. Divide mixture into 13 portions and set aside
  • Punch the dough down to its original size
  • Knead on a floured surface for 3 minutes or until smooth
  • Divide dough into 12 even portions and roll into balls
  • Press a portion of Olympus Fetta mixture into each ball and roll again to neaten
  • Arrange the dough balls into prepared cake tin. Press the left over Olympus Fetta portion into gaps
  • Cover cake tin with a tea towel and set aside for 30 minutes or until dough has slightly risen
  • Meanwhile, preheat oven to 180oC. Bake for 30 minutes or until golden brown. Serve warm or at room temperature.