So yesterday I started my cooking binge with a semi-dried tomato and feta pull-apart. After struggling to find a recipe at first the end result ended up being a mash-up of about three different recipes I had eventually found. And it turned out perfect! I was so proud because I don't have a good history of baking with yeast, things tend to end up gluggy or tough or just plain yuck. I had to substitute a bit of wholemeal flour beacuase I'd ran out of white flour and I think it m ade it even better! So here it is, and my version of the recipe:
Semi-dried tomato and feta pull-apart
- 1 cup milk
- 7g sachet dry yeast
- 3 cups plain flour (I substituted about 1 cup of wholemeal flour and used wholemeal while kneading)
- pinch of salt
- 2 tablespoons caster sugar
- 60g butter, chopped
- marinated feta (I used the dodoni feta in the little container where the dips etc are)
- small container of semi-dried tomatoes
- chopped up herbs (basil, rosemary, parsley etc)
- Combine 1/2 cup hot water and milk in a jug (mixture should be luke-warm). Add yeast and stir to combine. Cover with plastic wrap. Set aside in a warm place for 5 minutes or until small bubbles appear on the surface. Combine flour, salt, sugar and butter in a large bowl. Using fingertips, rub butter into flour until combined.
- Pour yeast mixture into dry ingredients. Mix to form a soft dough. Turn onto a lightly floured surface. Knead for 10 minutes or until elastic. When you press dough, the indentation should bounce right back.
- Preheat oven to 200 degrees and lightly oil a deepish casserole dish or loaf pan. Divide into eight even portions. Roll 1 portion into a (roughly) 10 x 20cm rectangle, about 5mm-thick. Sprinkle with chopped herbs. Top with one-eighth of the semi-dried tomatoes and one-eighth of the feta. Roll to enclose filling. Cut in half widthways. Place side by side and cut-side down in the pan. Continue with remaining ingredients. Cover and place in a warm, draught-free place for 30 minutes or until dough has risen to the top of the pan.
- Brush with reserved marinade from feta and sprinkle with sea salt flakes and cracked pepper.
- Bake for 15 minutes at 200 degrees then reduce to 180 degrees for a further 15-20 minutes or until it's a lovely golden colour and sounds hollow when you knock on it.
- Let it cool a little bit then get into it! Tastes fantastic warm from the oven and as a side with soup or pasta, yum!