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Feta and Olive Bread


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Feta and Olive Bread – Kamado Joe

I stumbled upon this recipe care of Pinterest and immediately knew that I needed to attempt to do it on the Kamado Joe.

The recipe and link to the original content is below, the only changes I made to the recipe was to cook it in the Kamado, I aimed for a similar dome temperature 190c [375f] and the cooking duration. In the Kamado it went closer to 1hr 10 mins.



Feta and Olive Pull-Apart Bread
Difficulty: easy
Preparation: 30 minutes + 1½ hours standing time; Baking Time: 35-45 minutes; Makes: 10 pieces



450g all-purpose (plain) flour (1Ib, 3 cups Australian; 3½ cups US)
1½ teaspoons instant yeast (Fleischmann’s)
½-1 teaspoon freshly ground black pepper
¾-1 teaspoon salt or to taste
1 teaspoon castor sugar
150ml (⅔ cups) warm milk
180ml (⅔ cups + 2 tablespoons) warm water
½ cup coarsely chopped pitted olives
150g Feta cheese, crumbled
3 tablespoons finely shredded oregano (or 1½ teaspoons dried oregano)
2 tablespoons olive oil


  • Preheat oven to 375°F (190°C) 15 minutes before baking bread. Grease a 9 x 5 inch loaf tin (pan) with oil or cooking spray.
  • Sift the flour, yeast, pepper, salt and sugar into a bowl. Make a well in the centre.
  • Add the water and milk and mix to a soft but not sticky dough. Turn out onto a floured surface and knead for 5 minutes until smooth and free from cracks. Place in a lightly oiled bowl, cover with cling wrap (plastic wrap) and leave in a warm place for 50-60 minutes or until doubled in size. (if the dough is too stiff add 1-2 tablespoons more water)
  • Knock back the dough, sprinkle with flour, cover and let rest 5 minutes. Roll into a 16 x 10 inch rectangle. With the long side facing you, scatter the olives, feta and oregano lengthways over half the dough, leaving a half-inch border around the edges. Drizzle the olive oil over the filling
  • Fold the dough over the filling and seal the edges with your fingertips. Use a sharp knife to cut the dough, width ways into 10 slices. Roll up each dough tightly, lengthways and carefully place in the pan, cut side down.
  • Using your hands, press down on the surface of the dough to make it even. Cover with a large polythene bag and set aside in a warm place for about 1 hour until well risen to the top of the pan (tin).
  • Bake for 35-45 minutes until golden.

When cooked the loaf will sound hollow if tapped on the base. Pull-apart and enjoy. This bread is best served warm.


For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use American 240ml cup.


I really enjoyed this cook, thanks to the creator and the fantastic instructions it was very easy to follow and the end result was amazing.


If you are curious as to the flexibility of the Kamado style cookers, check out some of these pictures – perfect bread. The crust was amazing.


Between my wife and I, we couldn’t eat it all while hot (although we wanted to) So I popped it in the fridge wrapped in foil and reheated (in the microwave, sans foil) and it was still amazing.

Get out there and experiment you will be pleasantly surprised.


Joe On !!

Olive Feta Bread (1) (Medium).JPG

Olive Feta Bread (2) (Medium).JPG

Olive Feta Bread (3) (Medium).JPG

Olive Feta Bread (4) (Medium).JPG

Olive Feta Bread (5) (Medium).JPG

Olive Feta Bread (6) (Medium).JPG

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