Garlic, Mozzarella, Feta & Pesto Pull Apart Bread


 

Garlic, mozzarella, feta & pesto pull apart bread is one our favourite to make! We pack some much goodness into it and it makes the house smell like a cheesy heaven. 

 

 

 

Its phrase used way too many times before, but there is actually nothing like the smell of fresh bread! Now combine that with the smell of warm cheese like mozzarella and feta and you have yourself a feast for the senses. 

 

 

 

 

This batch was made to accompany some soup however, the soup was never ever accompanied. We just nibbled at the garlic, mozzarella, feta & pesto bread all afternoon,  It’s best served warm, so we went for it, if you were to let it cool down, you could just pop it into the microwave for a few seconds. It also goes well as a side dish paired with some roast veggies and a glass of wine. 

 

 

Garlic, Mozzarella, Feta & Pesto Pull Apart Bread

 

 

 

Sometimes we include oIives, which gives it a great salty kick! I have never understood why one wouldn’t like olives because they are one of my favourite snacks. In Morocco, we missed all the restaurants serving lunch and lived on olives a kilo bag for the afternoon!  They are certainly better than sugar filled sweets or chocolate and anyway you can’t eat too 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. You can use store bought pesto, however, fresh is alway best! Check out some of our favourite homemade pestos here

 

Garlic, Mozzarella, Feta & Pesto Pull Apart Bread

 

Ths pesto bread can also be a main event if you’re having some friends around, wait until they smell that cheese and pesto.  You will have adults knocking over kids and the elderly to get to it!

 

 

 

 

Garlic, Feta & Pesto Pull Apart Bread
Garlic, Feta & Pesto Pull Apart Bread
    Servings Prep Time
    8 1
    Cook Time
    10
    Servings Prep Time
    8 1
    Cook Time
    10
    Ingredients
    Instructions
    1. In the bowl put all of your flour and 1 cup of the whole wheat. Add the yeast, sugar and salt. Using hot water, combine water and olive oil and mix. Add water and oil to the dry ingredients and mix until well combined. Start adding the remaining flour in small increments, make sure you scrap the bowl often. Your want a soft dough that is just past being sticky…just barely. This will take about 5 minutes. Turn your dough ball into a greased bowl and turn to coat. Cover and set in a warm spot to rise until about double in size.
    2. Preheat oven to 400F.
    3. Punch down the dough and turn out onto a floured work surface. Shape the dough into a long tube, a little over 12 inches long. Using a rolling pin, roll dough out into a rectangular shape until the dough is very thin, as thin as you can (1/4-1/2 inch). Spread the pesto, feta, garlic & mozzerella in a thin layer over the dough leaving one of the longer sides with a space about an inch wide.
    4. From the opposite long side, begin to roll the dough into a log, just like a swiss roll.
    5. Cut the log into lengthwise so you have two long pieces.
    6. Lay the cut edges facing up. Pinch the top ends together and then twist the two pieces together keeping the cut edge facing up. Pinch the bottom ends together.
    7. Using a greased spring-form pan base, a cake or pie pan, take the dough at whichever end seems smaller and begin to coil the braid around in the pan and tuck the end under. If using spring-form, attach the side ring.
    8. Cover and let rise again until almost double.
    9. Bake for 10 minutes and then reduce temperature to 350F and continue to bake for another 25 minutes or until bread is golden brown.
    Recipe Notes

    Add anything you fancy to this pesto bread! It could be olives, sundried tomatoes, halloumi or even caramelised onions! 

     

     


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