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Mediterranean Rosemary Wreath

Mediterranean Rosemary Wreath

Rosemary Wreath Bread

This gorgeously looking bread, filled with rosemary, feta cheese and sundried tomatoes, brings the smells and flavors of the Mediterranean right into your own home.
By Jehanne Ali

Rosemary Wreath Recipe

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Rosemary Wreath Recipe

Mediterranean Rosemary Wreath

  • Author: Jehanne Ali
  • Total Time: 1 hour 15 mins
  • Yield: 2 large wreaths 1x


This gorgeously looking bread brings the smells and flavors of the Mediterranean right into your own home.


  • 2 1/2 cups bread flour
  • 1 cup plain flour
  • 10g instant yeast
  • 10g salt
  • 50ml extra virgin olive oil
  • 1 large egg
  • 3/4 cup warm milk
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chopped sun-dried tomatoes
  • a large handful rosemary leaves- chopped
  • a glug of olive oil
  • Egg wash as needed


  1. In a stand mixer with dough hook, combine the bread flour with the remaining ingredients except plain flour.
  2. Knead slowly and add in the plain flour, just enough to form elastic tacky dough.
  3. Keep dough in greased bowl until doubles in size.
  4. Punch down the air after dough has bulked up, and roll to form 2 rectangles. You have an option of chilling half of the dough until later use.
  5. Sprinkle the top with feta cheese, rosemary, sun dried tomato and drizzle of olive oil.
  6. Roll tightly, and slit the dough all the way lengthwise. ( refer to pic above).
  7. Twist the log and coil inward to form a wreath, combining both ends together.
  8. Brush top with egg wash.
  9. Bake at preheated oven of 395F for 12-14 minutes.


If hand kneading, follow the steps as above, it will take only slightly longer than stand mixer but totally doable.

  • Prep Time: 1 hour
  • Cook Time: 15 mins
  • Category: Baking
  • Cuisine: Mediterranean

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