Thursday, April 7, 2011

Mediterranean Pull Apart

I needed bread.  I had sundried tomatoes, olives and basil in the fridge which required my attention.  I have wanted to make a pull apart for some time.  As my 2 year old son says..."ta da"!!

Make Isi's Portuguese Rolls recipe and allow it to prove in a bowl.  Meantime, chop up a clove of garlic in the TM bowl for 5 seconds on speed 5, then place a handful of Kalamata olives, 7 or 8 sundried tomatoes and a couple of handfuls of fresh basil in the bowl and process until you have a bit of a chunky paste consistency (8-10 seconds on speed 5).
Add 50g butter and melt all together for 5 minutes at 50ºC on speed 2.  Roll out the dough into a large rectangle (the more rectangular the better, unlike my example) and spread with the paste.
Using a pastry cutter (or knife), cut into a series of rectangles whose width will fit inside the width of your bread tin.
Pile the rectangles on top of each other, lie them on their side so the shortest side is vertical and place them in your bread tin.  I found it easiest to prop my tin up on it's end and lay the pieces in one by one.  Don't be concerned that the pieces kind of collapse, as they prove the second time, the bread will fill in the tin.

Place in a preheated oven (220ºC) and immediately reduce the temp to 200ºC (don't be like me and forget that bit) and bake for 25 minutes.  Remove from oven and gently remove loaf from the tin.

Tip: don't get flour on your camera lens without realising it before you take the money shot (or ever).


  1. Looks great - will have to give this a go!! Saw a similar concept - but with cinnamon, butter and sugar!!!

  2. Hm..... i can smell the aroma of basil with freshly baked bun.... awesome!!

    Thanks for the money shots!!!


  3. This bread was delicious and easy. New to the thermie world and just getting the hang of it. My husband wants it on a regular basis. I also rolled one of the sections into a mini bun and this worked well as alternative option for special dinners, just less time in the over. Thank you.