Mediterranean-Stuffed Sourdough Loaf

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If you’ve ever pulled apart a loaf of warm, cheesy bread and heard the collective “mmm” from everyone at the table, you know you’re onto something special. This Mediterranean-Stuffed Sourdough Loaf is exactly that kind of showstopper. Loaded with mozzarella, briny olives, and sun-dried tomatoes, it’s a pull-apart dream made for sharing. Whether you’re planning a casual gathering, need a crowd-pleasing appetizer, or just want to elevate your bread game, this recipe is everything. And yes it starts with a crusty round of sourdough. In this article, we’ll break down exactly how to make, serve, and customize this Mediterranean-stuffed masterpiece.

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The Story Behind the Mediterranean-Stuffed Sourdough Loaf

Rustic roots meet Mediterranean magic
When I first started baking sourdough in my Indiana kitchen, I wasn’t thinking about party food. But one evening, as I stared at a day-old boule on the counter, I remembered a trip to a tiny Greek café where warm bread arrived bursting with cheese, herbs, and sun-dried goodness. That moment inspired this Mediterranean-Stuffed Sourdough Loaf a cross between old-world bread baking and bold, coastal flavors.

The loaf is sliced in a crisscross pattern (like a blooming onion), filled with shredded mozzarella, chopped olives, and herby aromatics. You drizzle it with garlicky olive oil and bake it until it turns golden, gooey, and irresistible. It’s hard not to tear in before it hits the table.

I’ve made this loaf for potlucks, weeknight dinners, and even a wine-and-cheese night with friends. It’s become one of my favorite ways to transform simple sourdough into something unforgettable. Especially when paired with sides like this Mediterranean Quinoa Salad with Feta & Olives, the flavors absolutely sing.

Why this loaf works for gatherings (and quiet nights)
You don’t need a fancy menu or complex prep to make a great impression. This stuffed loaf brings texture, flavor, and interaction to the table. Everyone pulls pieces, finds hidden pockets of melty cheese, and dips into extra oil or spreads. It’s comfort food with personality and the sourdough base gives it character you just can’t get from plain white bread.

It also holds up beautifully as a side to dishes like Garlic Herb Sourdough Bread or a cozy bowl of Creamy Tomato Basil Soup, which gives it real versatility in your meal rotation.

If you’ve got a boule of sourdough lying around or a reason to bake one this recipe turns it into something far more than bread. It becomes the center of attention.

Building the Mediterranean Flavor Inside the Loaf

Essential ingredients for a flavor-packed loaf
The magic of a Mediterranean-Stuffed Sourdough Loaf starts with the quality of ingredients. Since the flavor of each bite depends on what you stuff between the sourdough slices, every component counts. Here’s what you’ll need for the base version:

• 1 round sourdough loaf (day-old works best for cleaner slicing)
• 1 cup shredded mozzarella
• ¼ cup chopped sun-dried tomatoes (oil-packed, drained)
• ¼ cup sliced black or Kalamata olives
• 2 tablespoons chopped fresh basil or parsley
• 2 tablespoons olive oil
• 1 clove garlic, minced
• ½ teaspoon dried oregano
• Pinch of chili flakes (optional)

This combination brings the salty-briny bite of olives, the concentrated sweetness of tomatoes, and gooey cheese that melts perfectly into the cracks. The olive oil, seasoned with garlic and herbs, seeps into the crevices, crisping the edges and softening the inside.

For a slightly more decadent touch, try adding crumbled feta or even roasted red peppers. Both additions boost that bold Mediterranean vibe without overpowering the balance.

If you’re into sourdough-based sides, you’ll also enjoy this Sourdough Discard Garlic Pull-Apart Bread another tear-and-share crowd pleaser.

How to prep and customize your filling
The beauty of this loaf is that it’s easy to adapt. Don’t have mozzarella? Use provolone or Monterey Jack. Want more heat? Add a few thin slices of pickled jalapeños or a dash more chili flakes. Making it for vegetarians? It already is but you can boost the umami by adding chopped artichoke hearts or marinated mushrooms.

If you’re planning ahead, you can prep the fillings up to two days in advance. Just store them in a sealed container in the fridge, and you’ll be ready to stuff and bake in minutes.

This recipe also pairs beautifully with fun appetizers like Crispy Sourdough Cheese Twists, making your spread look and feel curated even if you pulled it together in under an hour.

The Method How to Assemble and Bake the Perfect Mediterranean-Stuffed Sourdough Loaf

Step-by-step to get that signature pull-apart texture
The prep for this Mediterranean-Stuffed Sourdough Loaf is surprisingly simple, but a few key details make all the difference. Here’s how to assemble it so every piece is packed with gooey, flavorful bites.

1. Preheat your oven to 375°F (190°C) and line a baking tray with foil. This ensures easy cleanup and helps the loaf crisp evenly on the bottom.

2. Score the loaf in a crisscross pattern, cutting deep enough to open the bread but leaving the bottom crust intact think blooming onion style. Use a sharp serrated knife and make 1-inch spacing between cuts both horizontally and vertically.

3. Make your flavored oil. In a bowl, mix 2 tablespoons olive oil, minced garlic, oregano, and optional chili flakes. Set aside to let the garlic infuse the oil.

4. Stuff the loaf. Gently separate the bread cuts and tuck in mozzarella, sun-dried tomatoes, olives, and chopped herbs. Try to spread the ingredients as evenly as possible so each piece has a bit of everything.

5. Drizzle the oil over the top of the loaf, letting it seep down into the slices. This oil not only adds flavor but also helps the bread crisp up on top and bottom during baking.

6. Wrap loosely in foil and bake for 15 minutes to let the cheese melt. Then, uncover and bake for another 10 minutes to achieve golden brown edges and bubbling cheese.

The result? A loaf that’s crusty outside, gooey inside, and full of bold, herb-kissed flavor. Pair it with Sourdough Discard Garlic Cheese Bread if you’re going all-in on carbs and cheese it’s a vibe.

Tips to avoid sogginess or dryness
One of the most common mistakes is using too much oil or soft bread. Stick with a day-old sourdough loaf that holds its shape. If it’s too fresh, it’ll tear when you stuff it. And don’t drown the loaf in oil just enough to flavor, not soak.

You can prep the loaf earlier in the day and pop it in the oven when guests arrive. Just keep it wrapped tightly in foil in the fridge until you’re ready to bake.

And don’t forget this recipe also works beautifully with twists, like this Sourdough Discard Spinach Artichoke Pull-Apart Bread, if you want to experiment with other Mediterranean flavors.

How to Serve, Store, and Repurpose Your Stuffed Sourdough Loaf

Best ways to serve and pair your loaf
The Mediterranean-Stuffed Sourdough Loaf is at its best straight from the oven warm, gooey, and crisp around the edges. Place it on a wooden board or platter, give it a little pull to expose the melty layers, and let everyone dive in.

For a casual dinner, serve it alongside a big Greek salad or tomato soup. For a party, add a bowl of whipped feta or roasted red pepper dip on the side. The bread soaks it up beautifully.

And don’t underestimate its power as a side dish pair it with grilled chicken, roasted vegetables, or even pasta. It plays just as well with mains as it does in a spread with other bites like this Sourdough Brioche Bread or Sourdough Discard Jalapeño Popper Bread Bowl.

Storage, reheating, and creative leftovers
Got leftovers? Wrap the loaf tightly in foil and store in the fridge for up to 3 days. To reheat, place it in a 350°F oven, wrapped, for 10 minutes. Unwrap for the last few minutes if you want to crisp the top again. Avoid microwaving it’ll ruin the texture.

Want to get creative with leftovers? Try slicing and pan-toasting pieces in a skillet until the edges crisp up again. They make excellent dippers for soup or tomato sauce. You can even chop the loaf into chunks and turn it into a next-day savory bread pudding yes, it’s that good.

This loaf doesn’t just feed a crowd; it fuels new ideas in your kitchen.

FAQ

What is a Mediterranean-stuffed sourdough loaf?
It’s a sourdough boule filled with Mediterranean ingredients like mozzarella, sun-dried tomatoes, olives, and herbs. The loaf is sliced, stuffed, and baked to create a gooey, shareable bread perfect for appetizers or sides.

Can I use fresh sourdough instead of day-old bread?
Technically yes, but day-old sourdough holds its shape better when scored and stuffed. Fresh bread tends to tear more easily. If using fresh, chill it briefly for cleaner cuts.

What cheese works best for stuffed sourdough bread?
Mozzarella is the classic choice for melty texture, but provolone, Monterey Jack, or even fontina work well. For more tang, add feta or goat cheese as a finishing touch.

How do you reheat a stuffed sourdough loaf without drying it out?
Wrap the loaf in foil and warm it in a 350°F oven for about 10–15 minutes. This preserves moisture while reactivating the cheese melt. Avoid the microwave to keep the crust from going chewy.

Conclusion

Whether you’re sharing it at a party or just pulling off pieces for a cozy night in, this Mediterranean-Stuffed Sourdough Loaf delivers flavor, comfort, and a little kitchen magic. It’s rustic, gooey, bold and endlessly customizable. If this loaf has won you over, keep the carb joy going with Sourdough Discard Garlic Cheese Bread or explore even more creations in the Tasty Trails kitchen.

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