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Mediterranean Tear N Share Bread

Makes 1 Load

Equipment Required

  • Non-stick loaf tin

  • Weighing scales

  • Large mixing bowl

  • Measuring cups

  • Measuring spoons

  • Sharp knife


  • Canola spray

  • 2 cups self-raising flour

  • 50g diced cold butter

  • 1 teaspoon basil leaves, fresh or dried

  • 1 dessertspoon dried parmesan cheese

  • 1 cup whole milk

  • ¼ cup diced olives & sundried tomatoes combined

  • ¼ cup feta cheese

  • ¼ cup basil pesto

  • ½ cup pizza cheese (mozzarella, parmesan & cheddar combined)


  • Preheat oven to 200ºC.  Spray loaf tin lightly with canola oil.

  • Combine self-raising flour and butter in a bowl. 

  • Using your finger tips to rub the butter into the flour until it resembles fine breadcrumbs.

  • Stir in basil and parmesan cheese.

  • Make a well in the centre of the flour and add the milk. Carefully blend all the ingredients together. 

  • Turn the dough onto a lightly floured surface and knead until smooth.  If the mixture is too sticky add a little more flour.  Mould dough into a loaf shape and cut into slices.

  • Carefully press olives, sundried tomatoes and feta cheese into one side of the slices.  Spread the other side with basil pesto.

  • Place pizza cheese in between the slices and stick them together vertically in the loaf tin to form a whole loaf.  Sprinkle the loaf with extra pizza cheese.

  • Bake for 25 minutes or until loaf sounds hollow when tapped on the base.

  • When cool, tear ‘n’ share’ and enjoy!