Sun-dried tomato and olive pull-apart

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Sun-dried tomato and olive pull-apart
  • olive oil cooking spray
  • 3 cup self-raising flour
  • 8 gram sachet (2 teaspoons) dried yeast
  • 3/4 cup low-fat natural yoghurt
  • 1/4 cup olive oil
  • 80 gram drained sun-dried tomatoes, chopped
  • 80 gram pitted black olives in brine, coarsely chopped
  • 2 tablespoon chopped chives
  • 80 gram low-fat feta, coarsely crumbled
  • 1 tablespoon milk


Sun-dried tomato and olive pull-apart
  • 1
    Preheat oven to 220°C/200°C fan forced. Spray a 22cm (base diameter) cake pan with oil.
  • 2
    Sift flour and a pinch of salt into a medium bowt. Dissolve yeast in 3/4 cup warm water. Add yeast mixture, yoghurt and oil to flour. Stir to make a soft dough. Add tomato, olives, chives and feta. Knead in bowl until dough comes together.
  • 3
    Divide dough into 8 rolls. Using a sharp knife, lightly score top of each roll with an 'X'. Arrange rolls, side by side, in prepared pan. Brush tops with milk.
  • 4
    Bake for 30 minutes or until golden brown and cooked. Remove from oven. Stand for 5 minutes. Transfer to a wire rack to cool slightly before serving.


Pull apart is great served with soup. Place pull apart in a freezer bag, then freeze for up to 3 months.