Description
This Mediterranean Pull Apart Bread is a flavorful, cheesy bread perfect for sharing. Made with jumbo buttermilk biscuits layered with a delicious mix of Monterey Jack, feta cheese, artichoke hearts, sun-dried tomatoes, Kalamata olives, and fresh herbs, it bakes to a golden, pull-apart masterpiece ideal as an appetizer or side dish for any Mediterranean-inspired meal.
Ingredients
Dough and Flavoring
- 2 (16-oz.) cans jumbo refrigerated buttermilk biscuits
- ¼ cup unsalted butter, melted
- ¼ cup chopped fresh basil, plus more for topping
- 2 Tbsp olive oil
- 2 tsp dried oregano
- 2 tsp minced garlic
Cheese and Toppings
- 8 oz Monterey Jack cheese, shredded
- 1 (14.5-oz.) can artichoke hearts, chopped
- ¼ cup chopped Kalamata olives
- ½ cup chopped sun-dried tomatoes
- ½ cup crumbled feta cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the bread.
- Prepare Dough Mixture: Open the biscuit cans and cut each biscuit into 4 quarters. Place all dough pieces into a large bowl. Add melted butter, chopped fresh basil, olive oil, dried oregano, and minced garlic. Stir well to evenly coat the dough with these flavorful ingredients.
- Prepare Baking Pan: Generously spray a bundt or tube pan with nonstick baking spray to prevent sticking.
- Mix Cheese and Toppings: In a medium bowl, combine shredded Monterey Jack cheese, chopped artichoke hearts, Kalamata olives, sun-dried tomatoes, and crumbled feta cheese. Stir until thoroughly blended.
- Layer Dough and Toppings: Place one-quarter of the dough pieces into the prepared pan, then sprinkle one-quarter of the cheese and topping mixture over the dough. Repeat this layering process three more times until all dough and toppings are used.
- Bake Covered: Tent the top of the pan with aluminum foil to prevent over-browning and bake in the preheated oven for 40 minutes to ensure the bread cooks through evenly.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 10-15 minutes, or until the top layer is golden brown and bubbly.
- Cool and Serve: Let the bread cool in the pan for 10 minutes. Then carefully invert it onto a serving plate. Garnish the top with freshly chopped basil before serving.
Notes
- Use a bundt or tube pan to get the classic pull-apart shape.
- Let the bread rest after baking to help it hold together when inverted.
- Feel free to swap Monterey Jack with mozzarella or another melty cheese if preferred.
- For an extra kick, add a pinch of red pepper flakes to the herb mixture.
- Make sure to chop sun-dried tomatoes and olives finely to distribute the flavors evenly.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
