Rosemary, Feta and Sundried Tomato Wreath

rosemary wreath

We have been blessed with a thriving albeit small patch of garden herbs. Compared to my parents’ humongous backyard, this is nothing- but still something special for me as these days I don’t need to run to the specialty grocery shop for fancy herbs. I kept it to the minimum that I would use. Oregano, dill, rosemary, basil and tarragon. Do I need any more? I don’t think so. A bushy tomato shrubs would be handy, but for now these little plants keep me happy and inspired to try out new things in the kitchen.

rosemary wreath_-5

I have been favouring the basil over the rest for the regular weeknight pasta, so one fine day I decided to pluck the bushy rosemary leaves and started sprinkling them on all the meaty savoury dishes we have over the weekend. And if that was not enough, this bread wreath surely satiated my  yearning for the exquisite smell. Imagine the whole house perfumed by rosemary whilst this bread was being baked in the oven! Exquisite.

rosemary bread wreath

Whilst the whole blogosphere is going gaga over cinnamon rolls this holiday season, let me revert your attention back to savoury buns. The dough is the same, for me at least. I just play out the flavours swapping sugar for feta, cinnamon was pushed aside in favour of sun dried tomatoes and the herbs.

rosemary wreath_-2

rosemary bread wreath

The only thing to take note is whilst the usual cinnamon bun is rolled then cut, this wreath is rolled then split in the middle before you coil them back to form its gorgeous signature wreath. Keep this bookmarked for your festive occassions, the guest will be impressed I tell u :-). Or, enjoy this as it is, for what they are. Scrumptious bread to enliven any mundane Sunday :-)

Rosemary, Feta and Sun-dried Tomato Wreath

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour, 15 minutes

Yield: 2 large wreath

Serving Size: 12

This bread looks spectacular, yet easy enough to make at home. Feel free to substitute the filling to your preferred herbs, or make it into sweet version.


  • 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 200 C for 12-14 minutes.


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





Leave a Reply

Your email address will not be published. Required fields are marked *