1 loaf sourdough bread (you will need a round, crusty, delicious, unsliced loaf)
1/3 cup feta cheese
1 cup shredded mozzarella cheese
1/3 cup diced olives
1/4 cup fresh dill, chopped
2 cloves garlic, crushed
6 tbsp butter
1 tbsp za'atar
Extra sliced olives
Fresh dill, and thyme
Instructions
Preheat oven to 400
First, slice the sourdough bread. Using a
serrated knife slice 1 vertical strips through
the bread 3/4 of the way down. Be sure to not
fully slice the bread, you want to keep the
loaf intact. Once you've cut vertical strips
across the entire loaf, slice 1 horizontal
strips across the bread. You will then have 1
cubes of bread, still intact, and perfect
little pockets ready for stuffing with
deliciousness.
In a medium-size bowl combine crumbled feta
cheese, shredded mozzarella (reserving a small
handful for the top) sliced olives, crushed
garlic, and fresh dill. Stir until well
combined.
Melt butter in the microwave or in a small
saucepan over medium-low heat. Whisk za'atar
into butter and set aside.
Place your bread on a large baking sheet.
Prepare the bread by first pouring half of the
butter mixture over the bread, separating the
cubes a bit to get the butter in between.
Next stuff the feta olive mixture between the
cubes. I find that hands work best here. Really
try to get the mixture dispersed evenly among
the cubes.
Sprinkle the reserved mozzarella on top and
cover the bread with the remainder of the
butter mixture.
Bake in the oven for 18 minutes or until the
cheese is melted and the bread is lightly
browned.
Top with extra sliced olives, fresh dill, and
fresh thyme. Serve hot.
Originally Submitted
3/9/2020
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