Mediterranean Cheese Bread


Freshly baked bread is always a winner, this Mediterranean cheese bread takes it to the next level. Serve warm strait from the oven.


  • 400g baker’s flour
  • 1 tsp salt
  • 1 tsp bread improver
  • 1 tsp sugar
  • 3 tsp dried yeast
  • 20 g oil
  • 250ml warm water
  • 2 tspn of either or both dried Italian herbs, chilli flakes (optional)
  • 200g of grated cheese
  • 125g fetta
  • 1 egg lightly beaten
  • Garnish 125g olives, 125g grape or cherry tomatoes, ½ a red onion


Combine flour, salt, bread improver, sugar, yeast, oil and the herbs and or chilli flakes. Add most or all of the water to bring the soft pliable dough together and knead for 10 minutes until the dough is smooth.

Cover and allow to develop. This will take approx. 1 hr and the dough should double in size. Knock back the dough, rolling out into a sausage shape and cut into 25 g pieces. Then roll each piece of dough into a smooth ball. In a lined round baking dish place an oiled ramekin in the middle to build your bread wreath around. Place the dough balls in an inner and outer circle around the ramekin. Brush dough with lightly beaten egg and sprinkle with half of the grated cheese. Allow to prove again, this will take approx. 1 hour. Bake at 160 degrees for approx 15 mins, remove from the oven and carefully remove the ramekin.

The hole created by the ramekin is where we place the fetta to bake the fetta. Cut the fetta to size remove the ramekin and place it in the centre of the bread, garnish with remaining grated cheese, olives, tomato and onion then place it back into the oven to continue cooking for a further 10 mins, until the outside is golden and sounding hollow when tapped. Remove the bread from the oven. To eat, break a little bread roll from the wreath, break in half and fill with a little fetta, tomato etc. and enjoy!