Ingredients

• 375ml (1 1/2 cups) warm water
• 2 teaspoons (7g/1 sachet) dried yeast
• 2 teaspoons caster sugar
• 525g (3 1/2 cups) plain flour
• 1 teaspoon sea salt flakes
• Olive oil, to grease
• 2 tablespoons finely chopped fresh continental parsley
• 1 tablespoon finely chopped fresh thyme
• 1 tablespoon finely chopped fresh basil
• 80g feta, crumbled
• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 1 tablespoon milk

Method

• Step 1 Combine the water, yeast and sugar in a bowl. Set aside in a warm, draught-free place for 5 minutes or until frothy.
• Step 2 Combine the flour and salt in a large bowl. Make a well in the centre and pour in the yeast mixture. Use a wooden spoon to stir until combined, then use your hands to bring the dough together.
• Step 3 Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Brush a bowl with oil to grease. Place dough in bowl and cover with plastic wrap or a damp tea towel. Set aside in a warm, draught-free place for 45 minutes or until doubled in size.
• Step 4 Preheat oven to 210°C. Brush an 11 x 21cm (base measurement) loaf pan with oil to grease. Combine the parsley, thyme, basil and feta in a bowl. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 2 minutes or until dough is elastic and has returned to original size.
• Step 5 Divide into 18 equal portions. Roll each portion into a 6cm-diameter disc. Combine oil and garlic in a bowl. Place 6 discs in the pan. Brush with oil mixture and spoon over one-third of the feta mixture. Continue layering with remaining dough, oil mixture and feta mixture. Cover with a damp tea towel and set aside in a warm, draught-free place to prove for 30 minutes or almost doubled in size.
• Step 6 Brush pull-apart with milk. Bake for 30-35 minutes or until golden and loaf sounds hollow when tapped on the base. Serve warm or at room temperature.