Aubree's Feta Bread Recipe: Cheesy Pull-Apart Crust With Herbed Olive Oil Drizzle

Aubree's feta bread delivers a golden, pull-apart crust packed with salty feta and finished with a fragrant herbed olive oil drizzle—this recipe transforms a simple side into the star of your meal. 🌟 The secret lies in a high-hydration dough that stays tender yet crispy, while the feta creates pockets of melty, savory goodness that disappear in seconds.

I developed this version after testing countless variations, ensuring the perfect balance between chewy texture and crispy edges.

What makes this recipe stand out is the two-stage shaping technique that creates those signature air pockets, plus the strategic placement of feta chunks for even distribution. No special equipment is needed—just a standard loaf pan and a little patience during proofing.

The herbed olive oil drizzle at the end adds brightness that cuts through the richness of the cheese.

By the time it emerges from the oven, you'll have restaurant-quality feta bread with a crackly crust that pulls apart effortlessly, revealing tender crumb and gooey feta in every bite.

The aroma alone will have everyone gathering around the table. This bread works as an appetizer, side dish, or even a hearty snack—it's that versatile.

Serve warm with a sprinkle of flaky sea salt and extra fresh herbs for maximum impact. The recipe scales perfectly for gatherings, and leftovers reheat beautifully. Let's get started on creating this crowd-pleasing masterpiece!

Ingredients for aubree's feta bread

High-hydration dough, crumbled feta, and herbed olive oil create this restaurant-worthy bread masterpiece.

The feta is non-negotiable—salty, crumbly blocks like Kalamata or Greek varieties work best. Avoid pre-shredded; it releases moisture and weakens the dough. For the flour, King Arthur or Gold Medal brands yield the best texture. The olive oil should be extra-virgin, not light or refined—look for Italian or Spanish varieties at specialty stores like Whole Foods or Trader Joe's. Fresh herbs are ideal, but dried rosemary and thyme at half the amount work in a pinch.

No instant yeast? Active dry works—just dissolve it in warm water first. Substituting feta? Gouda or aged cheddar (shredded, not melted) adds richness, but expect less tang. For the herbed oil, dried herbs at one-third the amount suffice, though fresh delivers superior aroma. The two-stage shaping requires patience—don't rush the proofing, or the air pockets won't develop properly. If your kitchen is cold, proof the dough near a warm oven with the light on.

Dough keeps 24 hours in the fridge, wrapped tightly. Feta can be prepped a day ahead—just store it in an airtight container. The herbed oil stays fresh for 1 week refrigerated. For gatherings, double the recipe—this bread reheats beautifully in a 350°F oven for 5-7 minutes. Leftovers? Slice and toast for a cheesy snack. The crust loses crispness after 2 days, so enjoy fresh or freeze portions for up to 3 months.

Step-by-step instructions for aubree's feta bread

Here's the method for a golden, cheesy pull-apart loaf with aromatic herbed olive oil.

In a large bowl, whisk together the 1.25 cups warm water, 0.25 cup granulated sugar, and 2.25 tsp instant yeast. Let it sit for 5-7 minutes until frothy—this confirms your yeast is active. If it doesn't bubble, your yeast may be dead or the water too hot.

Add the 4 cups all-purpose flour, 1.5 tsp salt, 0.75 cup extra-virgin olive oil, and 1 whole large egg to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic, adding extra flour only if it's too sticky. The dough should be soft but not tacky.

Crumble the 1.5 cups block feta cheese into small, pea-sized pieces. Gently fold these into the dough by hand, being careful not to overwork it. The feta should be evenly distributed but still visible—this creates those signature cheesy pockets when baked.

Shape the dough into a round loaf and place it in a lightly greased 9-inch cast-iron skillet or round baking dish. Cover with a damp towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. The dough should spring back slowly when gently pressed—this indicates proper fermentation.

While the dough rises, make the herbed oil by mincing the 4 cloves garlic cloves, then combining them with the 0.25 cup fresh rosemary and 0.25 cup fresh thyme. Set aside. In a small bowl, whisk together 2 tablespoons extra-virgin olive oil (reserved from the dough) with the herbed mixture. Let it steep for 10 minutes while you finish baking.

Preheat your oven to 375°F. When the dough has risen, brush the top with some of the reserved herbed olive oil (strain out any herbs first). Sprinkle generously with 2 tbsp flaky sea salt and bake for 30-35 minutes until the crust is deep golden brown and the internal temperature reaches 190°F.

For extra crispiness, broil for 1-2 minutes at the end, watching closely to prevent burning. The bread should pull apart easily with your hands, revealing those gooey feta pockets. Let it cool in the skillet for 10 minutes before serving.

Once cooled slightly, drizzle the remaining herbed olive oil generously over the warm bread. Cut into wedges and serve immediately while still warm. The contrast of crispy crust, melty feta, and aromatic herbed oil makes this bread irresistible straight from the oven.

Make-ahead tips for this aubree's feta bread

Dough Prep Ahead

The dough can be mixed and shaped up to 24 hours in advance, then refrigerated in an airtight container wrapped tightly with plastic wrap. Let it sit at room temperature for 1 hour before the second rise to wake up the yeast.

I always prep mine the night before—it saves time on baking day and gives the flavors more time to develop. 💫

For best results, place the shaped dough in the fridge overnight. When ready to bake, remove it from the fridge and let it sit for 1 hour at room temperature before the final rise.

This gradual warming ensures even fermentation and prevents overproofing. The cold slows yeast activity, giving you more control over the rise.

Feta Prep Shortcut

Crumble the feta cheese and store it in an airtight container in the fridge for up to 3 days. This saves time on baking day and keeps the cheese fresh. I like to portion it into small containers so I can grab exactly what I need without measuring.

For extra convenience, freeze the crumbled feta in 1-tablespoon portions—it thaws quickly and adds moisture back to the dough. 🧀

Herbed Oil Make-Ahead

The herbed olive oil can be made 1 week in advance and stored in a small jar in the fridge. The flavors deepen over time, making it even more aromatic.

When ready to use, simply strain out any herbs and whisk with a splash of fresh olive oil to revive it. I keep a jar in my pantry for quick flavor boosts on other dishes too.

Baked Bread Storage

Freshly baked feta bread stays at its best for 2 days at room temperature wrapped in a clean kitchen towel. For longer storage, slice the bread and freeze the pieces on a baking sheet before transferring to an airtight freezer bag.

Reheat individual slices in a 350°F oven for 5-7 minutes until crispy again. The texture holds up surprisingly well after freezing.

Batch Baking Tips

Double the recipe for gatherings—this bread reheats beautifully. Bake two loaves simultaneously by using two 9-inch cast-iron skillets on the same oven rack. For large groups, I recommend baking one batch in the morning and another in the afternoon, then reheating before serving.

The aroma alone will have everyone gathering around the table. ✨

Frequently asked questions