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Pesto, fetta and spinach pull-apart
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Easy entertaining solution: simple and savory loaf.
Ingredients:
  • 150g tub chunky basil pesto dip
  • 250g frozen spinach, thawed
  • 100g feta, crumbled
  • 7g sachet dry yeast
  • 10.00 gm caster sugar
  • 125.00 gm warm water
  • 687.50 ml bread flour
  • 2.40 gm sea salt
  • 128.75 gm milk
  • 30g butter, melted
  • Olive oil cooking spray
Instructions:
  • Prepare Dough: Combine yeast, sugar, and warm water in a jug. Stir with a fork until the yeast is dissolved. Let the mixture sit in a warm place for 10 minutes or until it becomes frothy.
  • In a large bowl, sift flour and make a well. Stir in salt, yeast mixture, milk, and butter until a soft dough forms. Turn the dough onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size. Grease a 6cm-deep, 10cm x 20cm loaf pan generously with olive oil spray.
  • Punch down the dough, then knead until smooth. Roll it out on a floured surface to a 15cm x 25cm rectangle. Spread pesto dip over the dough, squeeze out excess liquid from spinach, and sprinkle spinach and feta over the dip.
  • Roll the dough up like a Swiss roll from one long side. Cut into 12 slices and shape them into balls. Arrange 6 balls in a zigzag pattern at the base of the pan and place the remaining balls on top in an opposite zigzag. Cover with lightly oiled plastic wrap and let rest in a warm place for 30 minutes.
  • Preheat the oven to 200°C/180°C fan-forced. Bake the bread for 30 minutes or until golden and the loaf sounds hollow when tapped. Cool the bread on a wire rack, then serve.

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