How to Make Tear and Share Feta and Herb Bread

Tear and Share bread


  • Prep: 20 mins
  • Cook: 45 mins
  • Total: 65 mins
  • Yield: 7 servings
  • Cooking Method: Baking


  • 500 gramsstrong white bread flour
  • 7gramsfast-action dried yeast
  • 2tablespoonssea salt
  • 1tablespooncaster sugar
  • 4tablespoonsextra-virgin olive oil
  • 300gramswarm water
  • 100gramsFeta Cheese
  • 30gramsParmesan Cheese
  • 3/4cupfresh, flat-leaf parsley
  • 3/4cupfresh chives
  • 1egg

For a perfect feast in a garden with your loved ones and friends, this delicious and gourmet bread, flecked with Feta and fresh herbs, can be the best option. This Tear and Share Feta and Herb Bread recipe is everyone’s favorite. Everything’s better with Feta. Combining the savory Feta cheese with the bread’s soft and aromatic texture will melt your heart. If cooking on a busy weeknight is a struggle for you, this recipe is the one you can try.


Step 1

Put the flour in a large bowl, stir in the dried yeast, salt, and sugar. Start from the middle and pour in the warm water and two tablespoons of olive oil in three steps. Use your hand to mix them until they start to clump and shape the dough. 

Dust your working surface with flour, and start to knead it for 10 minutes. Continue punching until it has a soft and elastic texture. Shake the excesses, oil the bowl, and put the ball-shaped dough in it. Cover it with a plastic wrap or kitchen towel, and leave it at room temperature to rise for an hour, or until doubled in size.

Step 2

Choose a large bowl and add in the Feta Cheese crumbles. Chop the parsley and chive leaves and add them to the bowl. Stir in the grated Parmesan Cheese and fold them gently. Drizzle two tablespoons of olive oil and let it rest in the fridge.

Step 3

Once the dough seems doubled in size, it is time to knock it back. Dust the working surface and knead the dough once or twice, and roll it out. Shape the dough into a 25cm x 35cm rectangle. When the surface is smooth, sprinkle it evenly with the cheese and herbs mixture.

Step 4

Start from the long side, and roll the dough like a large sandwich. Be careful with the rolling, and do it slowly, with no pressure. Use a sharp knife and cut it into seven thick slices; each round should be 5 cm wide. Line a baking sheet with parchment paper. Arrange 6 of the slices cut-side up, in a circle on the baking sheet almost 3cm apart. Put the last slice in the middle and cover loosely with a cling film. Leave to rise for the second time for about 30-40 minutes.

Step 5

Heat the oven to 350°F (180°C). In a small bowl, beat the egg with one tablespoon of water. Brush the top with the beaten egg. Bake for 40-45 minutes until risen, golden, and cooked through. In case it starts to brown, cover the top with foil quickly. 

When ready, transfer the tin to a wire rack for 10 minutes to cool. Then remove the loaf from the tin and wrap it in a clean towel as it cools. This way, the crust will remain soft and easier to pull apart. Serve this bread with hot soup and enjoy its unique taste. 

Step 6

You can keep this Tear and Share Bread fresh and tasty for a day or two in an airtight container or wrap it up nicely and put it in the freezer for up to 1 month. It will defrost perfectly at room temperature.

Cooking Notes

The herbs used in Tear and Share Bread can be replaced by any other options such as basil, rosemary, thyme, coriander, and mint.


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