The secret to the perfect Thanksgiving dinner? It’s a good bread, and there's something so satisfying about pulling apart bread. No bread maker, no fuss. This pull-apart bread can easily be made from scratch! A good pull-apart bread doesn’t have to be just for a special day, serve this bread as a savoury side to accompany a weekend brunch with friends.
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Passive Time | 2.5 hours |
| Servings |
18 buns
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Ingredients
For the bread
- 1 teaspoon yeast dry
- 1 cup water lukewarm, preferably filtered or purified
- 1+½ cups durum wheat flour fine
- 1 cup flour white T55
- ½ teaspoon white sugar
- 1 teaspoon salt
- 2 tablespoons olive oil Greek extra virgin (and some extra to grease)
- ½ teaspoon sea salt flakes from Messolonghi
For the filling
- 300 grams sun-dried tomatoes in olive oil
- 1 tablespoon olive oil Greek extra virgin
- 1 clove garlic minced
- ½ teaspoon salt
- 3 tablespoons basil leaves chiffonaded
Ingredients
For the bread
For the filling
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Instructions
- Stir the yeast into the water, until it is completely dissolved.
- In a large bowl stir the flour, sugar, salt, and olive oil together.
- Make a well in the middle of the flour and add the dissolved yeast. With a rubber spatula whisk gently scrapping around the edge and finishing by folding the mixture on top of itself, until the flour has disappeared.
- Gently knead the ingredients together by hand until the dough is uniform and can be rolled into a ball.
- Place it seam side down in the bowl and place plastic wrap over the bowl. Let the dough rest at warm room temperature for 20'.
- Stretch and fold the dough inside the bowl a few times. Place the folded dough seam side down and rub the ball with some olive oil. Place plastic wrap over the bowl and let the dough prove at warm room temperature for 1.5-2 hours, until doubled in size.
- Meanwhile, drain the sun-dried tomatoes and mince them. Combine the sun-dried tomatoes, basil leaves, garlic, adding olive oil and salt. Set the filling aside.
- Turn the dough out onto a lightly floured work surface.
- Pat the dough lightly, cut into 18 pieces and roll them into balls.
- Gently flatten each ball of dough into a thin disc with your hands. Spread a spoonful of filling on one half of the disc. Fold the disc roughly in half.
- Once it’s shaped into a half-moon, gather and pinch both its corners into a flower petal.
- Line a 23cm tart tin with parchment paper and grease with some olive oil. Arrange the petal-shaped buns in the tin.
- Cover with plastic wrap or a clean tea towel and leave to prove for 30’, until doubled in size.
- Preheat the oven to 200°C (392°F).
- Brush the buns with some olive oil, top with sea salt flakes, and bake for 25’-30’, until golden-brown.
- What’s Thanksgiving dinner without a fancy looking and savoury bread?
Recipe Notes
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Mediterranean pull-apart bread
Beautiful and delicious! Thanks for this recipe.
Thank you so much. Have a lovely Sunday!