Oregano, green olive & feta pull-apart

Step 1

Brush an 11 x 21cm (base measurement) loaf pan with oil to lightly grease. Place the flour, bread improver, yeast and salt in a bowl and mix well to combine. Add 135g (3/4 cup) of the sliced olives, 2 tablespoons of the fresh oregano, and the crushed garlic, and stir to combine. Make a well in the centre. Add the water and 1 tablespoon of the oil. Use a wooden spoon to stir the mixture until combined, then use your hands to bring the dough together in the bowl.

Step 2

Turn dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic, adding more flour to the dough if required. Add 70g of the feta and knead until just combined.

Step 3

Brush a large bowl with a little oil to grease. Place the dough in the bowl and turn to lightly coat with oil. Cover with plastic wrap or a damp tea towel and place in a warm, draught-free place to prove for 1-1 1/2 hours or until the dough doubles in size.

Step 4

Meanwhile, place the remaining sliced olives, oregano and feta in the bowl of a food processor and process until finely chopped.

Step 5

Preheat oven to 200°C. Punch down the centre of the dough with your fist. Turn the dough onto a lightly floured surface and knead again for 2-3 minutes or until it is smooth and elastic, and has returned to its original size.

Step 6

Divide the dough into 14 equal portions and shape each into an 8cm long log. Spread the olive mixture evenly over one side of each dough portion. Place the portions of dough, upright and side by side, in the prepared pan and top with oregano stems, then drizzle with remaining oil. Stand dough in a warm, draught-free place for 20-30 minutes or until the dough has risen about 2-3cm above the top of the pan.

Step 7

Place in preheated oven and bake for 40 minutes or until golden brown, cooked through and the loaf sounds hollow when tapped on the base. Turn onto a wire rack to cool slightly. Serve warm or at room temperature.