Greek Easter Feta and Oregano Pull-apart Bread – Sophie Zalokar

Ingredients

• 2 tsp dried yeast
• pinch sugar
• 400 ml warm water
• 600 g plain flour
• 1 tsp salt
• 3 tbsp + extra olive oil
• 200 g sheep’s milk feta, crumbled
• 180 g sheep’s milk haloumi, grated
• 1 cup spring onions, finely sliced
• 1 tsp dried Greek oregano
• freshly cracked black pepper
• ¼ cup milk
• 1 tsp Za’atar or dried oregano