Mediterranean Stuffed Bread
Bring a taste of the Mediterranean to your table with this irresistible Mediterranean Stuffed Bread! This golden, homemade bread is filled with a savory blend of crumbled feta cheese, briny Kalamata olives, tangy sun-dried tomatoes, fresh parsley, rosemary, and a hint of garlic—an explosion of bold Mediterranean flavors in every bite. The soft, pillowy dough is made from scratch, brushed with a glossy egg wash, and baked to perfection with a beautifully golden crust. Perfect as an appetizer, side dish, or standalone snack, this stuffed bread is as versatile as it is delicious. Whether you're hosting a gathering or simply elevating a family meal, this recipe delivers a crowd-pleasing centerpiece that's packed with flavor and texture.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1.25 cups Warm water
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Salt
- 3 tablespoons Olive oil
- 1 cup Feta cheese (crumbled)
- 0.5 cup Kalamata olives (pitted and chopped)
- 0.5 cup Sun-dried tomatoes (chopped)
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Fresh rosemary (chopped)
- 2 cloves Garlic (minced)
- 0.25 teaspoon Black pepper
- 1 unit Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
In a large mixing bowl, combine the warm water and active dry yeast. Let it sit for 5 minutes until the yeast is dissolved and foamy.
Add the olive oil, salt, and 2 1/2 cups of the flour to the yeast mixture. Mix to form a sticky dough. Gradually add the remaining 1/2 cup of flour, kneading for 8-10 minutes until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
In the meantime, prepare the filling by combining the feta cheese, chopped Kalamata olives, sun-dried tomatoes, parsley, rosemary, garlic, and black pepper in a bowl. Mix well and set aside.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Punch the risen dough down and transfer it to a floured surface. Roll it out into a large rectangle (approximately 12x16 inches).
Spread the Mediterranean filling evenly over the surface of the dough, leaving about 1 inch of space along the edges.
Starting from one long side, tightly roll the dough into a log. Pinch the ends to seal and carefully transfer the dough onto the prepared baking sheet, seam-side down.
Whisk together the egg and water for the egg wash, and brush it over the surface of the dough.
Using a sharp knife, make a few shallow diagonal slashes along the top of the bread for ventilation.
Bake the bread in the preheated oven for 30-35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
Allow the bread to cool on a wire rack for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 791 mg | 34% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.2 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 156 mg | 12% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 241 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
