A golden, cheesy, pull-apart Bundt bread bursting with Mediterranean flavor—loaded with olives, roasted peppers, herbs, and sun-dried tomatoes, this show-stopping bake is perfect for gatherings or a festive table centerpiece. With its stunning presentation and rich, tangy ingredients, it’s both a visual and culinary delight.
Why You’ll Love This Recipe
This Mediterranean-inspired Bundt bread is a guaranteed crowd-pleaser. It’s simple to prepare, thanks to the use of biscuit dough, yet it delivers complex, herbaceous flavor with every bite. The pull-apart format makes it fun and shareable, ideal for parties, potlucks, or any occasion where you want to impress without the stress. Serve it with a dipping sauce and watch it disappear.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- refrigerated biscuit dough (or homemade)
- shredded mozzarella cheese
- grated parmesan cheese
- sun-dried tomatoes, chopped
- mixed olives (green and black), sliced
- roasted red peppers, diced
- olive oil
- chopped fresh parsley
- garlic powder
- dried oregano
- chili flakes (optional)
- butter for greasing
Directions
- Preheat oven to 350°F (175°C). Generously grease a Bundt pan with butter.
- Cut biscuit dough into quarters and place in a large bowl.
- Add mozzarella, parmesan, sun-dried tomatoes, olives, red peppers, olive oil, garlic powder, oregano, and chili flakes. Toss gently to coat and combine.
- Spoon the dough mixture evenly into the Bundt pan, pressing down slightly to compact.
- Bake for 35–40 minutes, or until the top is golden brown and the dough is cooked through.
- Allow to cool in the pan for 10 minutes, then carefully invert onto a serving plate.
- Garnish with chopped parsley and serve warm, optionally with marinara or herbed olive oil for dipping.
Servings and timing
This recipe serves approximately 8–10 people.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Variations
- Cheese Choices: Swap mozzarella for provolone or use crumbled feta for a sharper Mediterranean flavor.
- Herb Enhancements: Use fresh basil or thyme instead of parsley for a different herbal profile.
- Add Protein: Incorporate chopped salami, pepperoni, or cooked chicken for a heartier version.
- Spice Level: Adjust chili flakes to taste, or omit for a milder bread.
- Vegan Option: Use vegan cheese and dough, and skip the parmesan or use a dairy-free alternative.
Storage/Reheating
Store leftover bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
To reheat, place in a 350°F (175°C) oven for 10–12 minutes until warmed through. For individual pieces, a toaster oven works well. Avoid microwaving to maintain texture.
FAQs
Can I use homemade biscuit dough instead of canned?
Yes, homemade dough works perfectly and can add a richer flavor and texture.
What kind of olives are best for this recipe?
A mix of black and green olives offers the best flavor variety, but you can use your favorite type.
Can I make this ahead of time?
Yes, you can assemble the bread a few hours ahead, refrigerate it, and bake when ready to serve.
What dipping sauces pair well with this bread?
Marinara, garlic butter, or herbed olive oil all complement the flavors beautifully.
Can I bake this in a different pan?
You can use a loaf or round cake pan, though the Bundt pan gives the most striking presentation.
Is this bread freezer-friendly?
Yes, freeze leftovers in an airtight container for up to one month. Reheat in the oven for best texture.
How do I know when it’s fully baked?
The top should be deeply golden and a skewer inserted into the center should come out clean.
Can I add fresh tomatoes?
Fresh tomatoes add moisture and may make the bread soggy—use sun-dried tomatoes for better results.
Is this recipe kid-friendly?
Yes, most kids enjoy the cheesy, savory flavors—just adjust spice levels to their preferences.
Can I make it gluten-free?
Yes, use gluten-free biscuit dough and ensure all other ingredients are certified gluten-free.
Conclusion
Savory Mediterranean Pull-Apart Bundt Bread is the perfect blend of convenience, flavor, and presentation. It’s easy to make, bursting with bold, sun-kissed ingredients, and makes a memorable addition to any meal or event. Serve it fresh from the oven with your favorite dip and enjoy every tear-and-share bite.
Print
Savory Mediterranean Pull-Apart Bundt Bread
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8–10 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A golden, cheesy pull-apart Bundt bread packed with Mediterranean flavors like sun-dried tomatoes, olives, roasted peppers, and herbs—perfect for festive gatherings or as a party centerpiece.
Ingredients
- 2 cans refrigerated biscuit dough (or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup mixed olives (green and black), sliced
- 1/2 cup roasted red peppers, diced
- 2 tbsp olive oil
- 2 tbsp chopped fresh parsley
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp chili flakes (optional)
- Butter for greasing
Instructions
- Preheat oven to 350°F (175°C). Generously grease a Bundt pan with butter.
- Cut biscuit dough into quarters and place in a large bowl.
- Add mozzarella, parmesan, sun-dried tomatoes, olives, red peppers, olive oil, garlic powder, oregano, and chili flakes. Toss everything gently to coat and combine.
- Spoon the dough mixture evenly into the Bundt pan, pressing down slightly.
- Bake for 35–40 minutes, or until golden brown and cooked through.
- Allow to cool for 10 minutes, then carefully invert onto a serving plate.
- Garnish with chopped parsley and serve warm with marinara or herbed olive oil for dipping.
Notes
- You can use store-bought pizza dough instead of biscuit dough for a different texture.
- Serve with a variety of dips such as tzatziki, hummus, or tomato chutney.
- Leftovers can be reheated in the oven to maintain crispiness.
Nutrition
- Serving Size: 1 piece
- Calories: 290
- Sugar: 2g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 20mg
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