Cranberry Feta Sourdough Pull-Apart Bread

• Prep Time: 25 minutes

• Rise Time: 1 hour 30 minutes

• Cook Time: 25 minutes

• Total Time: 2 hours 20 minutes

• Course: Appetizer, Side Dish

• Cuisine: American, Fusion

• Diet: Vegetarian

• Difficulty: Medium (2/5 Intensity)

  • Why it’s Medium: This recipe requires some basic bread-shaping technique and patience for the dough to rise, but no advanced baking skills are needed. The most complex step is the scoring and stuffing, which is very forgiving.

Servings & Yield

• Servings: 6-8 people as an appetizer

• Yield: 1 large pull-apart loaf

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Ingredients

For the Dough:

• 1 lb store-bought sourdough bread dough (or your favorite homemade recipe, brought to room temperature)

• All-purpose flour, for dusting

For the Filling & Assembly:

• 4 tablespoons unsalted butter, melted

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• ½ teaspoon dried thyme

• ¾ cup dried cranberries

• 4 oz (about 1 cup) crumbled feta cheese

• 2 tablespoons fresh parsley, finely chopped

• Flaky sea salt, for garnish (optional)

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Instructions

Step 1: Prepare the Herb Butter

In a small bowl, combine the melted butter, minced garlic, oregano, and thyme. Stir well and set aside. This allows the garlic and herbs to infuse the butter, creating a deeply flavorful base for our bread.

Step 2: Shape the Dough

On a lightly floured surface, gently stretch or roll your room-temperature sourdough dough into a rough 12-inch circle, about ¼ to ½-inch thick. Don’t worry if it’s not a perfect circle; rustic is good!

Step 3: Create the Scoring Guide

Using a sharp knife, a bench scraper, or even a pizza cutter, lightly score the dough to create a guide. Imagine a small circle in the center, about 2 inches in diameter—do not cut this out. Then, score concentric circles around this center, about 1.5 inches apart. Finally, score lines from the outer circle to the inner circle to create 16-18 equal wedges, like slicing a pie. These are just guides, so light marks are fine.

Step 4: Add the Fillings

Now, for the fun part! Use a pastry brush to generously brush the entire surface of the dough with the herb-garlic butter, reserving about one tablespoon for later.

Sprinkle the dried cranberries and crumbled feta cheese evenly over the dough, pressing them down gently so they adhere.

Step 5: Assemble the “Bloom”

This is the technique that creates the stunning pull-apart effect.

1. Starting with the outer wedges, carefully lift each scored triangle of dough and fold it up towards the center, slightly overlapping the previous piece. The filling will be on the inside.

2. Continue working your way inward, folding each subsequent ring of triangles up and towards the center. The dough will naturally form a beautiful, rustic flower-like shape.

3. Once all the wedges are folded in, you will have a gathered bundle of dough. Carefully transfer this bundle to a parchment paper-lined baking sheet or a seasoned cast-iron skillet.

Step 6: Let it Rise

Cover the assembled bread loosely with a clean, damp kitchen towel or plastic wrap. Place it in a warm, draft-free area to rise for 60-90 minutes, or until it looks puffy and has increased in size by about 50%.

Step 7: Bake to Perfection

While the dough is rising, preheat your oven to 375°F (190°C).

Once risen, brush the top of the loaf with the remaining herb-garlic butter. This will give it a gorgeous, golden-brown crust. Bake for 22-27 minutes, or until the bread is deeply golden brown and sounds hollow when tapped on the bottom.

Step 8: Final Touches and Serving

Remove the bread from the oven and immediately sprinkle with fresh parsley and a pinch of flaky sea salt, if using. Let it cool for at least 10-15 minutes on the baking sheet before serving. This resting time allows the cheese to set slightly, making it easier to pull apart.

Serve warm and watch as everyone delights in pulling off their own piece of cheesy, cranberry-studded bread.

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Last of the Recipe: Storage and Reheating

This bread is best enjoyed the day it is made, but leftovers can be stored.

• Storage: Once completely cool, store any leftovers in an airtight container at room temperature for up to 2 days.

• Reheating: To recapture the warmth and texture, wrap the bread in aluminum foil and warm in a 350°F (175°C) oven for 10-15 minutes. For a crispier crust, unwrap it for the last 5 minutes. Avoid the microwave, as it will make the bread tough and the feta rubbery.

• Make-Ahead Tip: You can assemble the bread up to the end of Step 5, cover it tightly with plastic wrap, and refrigerate overnight. The next day, let it sit at room temperature for 30-60 minutes to take the chill off before baking as directed. The rise time may be slightly longer.

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Nutrition Information

Please note: The following nutrition information is an estimate provided by an online calculator. Actual values may vary based on specific ingredients used.

• Serving Size: 1 wedge (based on 8 servings)

• Calories: 285 kcal

• Total Fat: 11g | Saturated Fat: 7g

• Cholesterol: 30mg

• Sodium: 480mg

• Total Carbohydrates: 39g | Dietary Fiber: 2g | Sugars: 12g

• Protein: 7g

A Note on Nutrition: The primary sources of calories are the carbohydrates from the bread and cranberries, and the fats from the butter and feta cheese. Feta provides a good source of calcium, while the cranberries add a small amount of antioxidants and fiber.