Ingredients
Bread & Filling
1 round loaf crusty sourdough bread (unsliced)
1/3 cup crumbled feta cheese
1 cup shredded mozzarella cheese (reserve a small handful for topping)
1/3 cup olives, finely chopped
1/4 cup fresh dill, chopped
2 garlic cloves, crushed
Butter Mixture
6 tablespoons butter
1 tablespoon Mediterranean-style herb or spice blend
Toppings
Extra sliced olives
Fresh dill and thyme
Instructions
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Preheat the oven to 400°F (200°C).
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Using a serrated knife, slice the sourdough loaf vertically into 1-inch strips, cutting about three-quarters of the way down. Rotate the loaf and repeat with horizontal cuts to create 1-inch cubes while keeping the base intact.
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In a medium bowl, mix together the feta cheese, shredded mozzarella (reserve some for topping), chopped olives, crushed garlic, and fresh dill until well combined.
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Melt the butter in a small saucepan or microwave. Stir in the herb or spice blend and set aside.
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Place the bread on a baking sheet. Pour half of the butter mixture evenly over the loaf, gently separating the cubes so the butter seeps inside.
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Stuff the cheese and olive mixture between the bread cubes, distributing it as evenly as possible.
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Sprinkle the reserved mozzarella over the top and drizzle the remaining butter mixture over the loaf.
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Bake for 18 minutes, or until the cheese is fully melted and the bread is lightly golden.
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Remove from the oven and garnish with extra olives and fresh herbs. Serve immediately while hot.
Notes
- Make Ahead:
You can prepare the bread a few hours in advance and store it covered in the refrigerator. Bake just before serving for best results. - Reheating:
Wrap leftovers in foil and reheat in the oven at 350°F (175°C) for 15–20 minutes until warmed through. - Ingredient Swaps:
- Swap dill for parsley or basil if preferred.
- Use a mix of green and black olives for more depth.
- Add a pinch of chili flakes for a subtle heat.
- Prep Time: 5 min
- Cook Time: 18 min