Olive Bread Swirls Recipe
Introduction
Olive bread swirls are a fragrant, savory treat perfect for sharing or serving alongside soups and salads. Packed with basil, olives, garlic, and optional anchovies, these soft, flavorful swirls bring Mediterranean vibes to your table.
Ingredients
- 500g strong white flour, plus extra for rolling
- 1 tsp salt
- 7g sachet easy-blend dried yeast
- 6 tbsp extra-virgin olive oil, plus a little for brushing
- Small bunch of basil
- 170g pitted black olives (about 200g unpitted weight)
- 1 garlic clove, crushed
- 4 tinned anchovies (optional)
- 50g pitted green olives
Instructions
- Step 1: In a large bowl, mix the flour, salt, yeast, 1 tablespoon of olive oil, and 300ml warm water to form a soft dough. Knead by hand for 10 minutes or with a dough hook in a mixer for 5 minutes. Place the dough back in the bowl, cover with oiled cling film, and leave to rise in a warm spot for 1 hour until doubled in size.
- Step 2: While the dough rises, prepare the filling. Remove tough basil stalks, keeping the tender leaves. In a mini food processor or blender, combine basil, black olives, 4 tablespoons olive oil, crushed garlic, and anchovies if using. Process to a rough paste.
- Step 3: Preheat the oven to 220°C (200°C fan/gas mark 7). Line a shallow 30 x 20cm baking tin with non-stick paper.
- Step 4: On a floured surface, roll the dough into a 30 x 40cm rectangle. Spread the olive paste evenly over the dough. Place the green olives in a line along one short edge.
- Step 5: Roll the dough up tightly from the olive-lined edge to form a sausage shape. Cut the roll into 12 slices.
- Step 6: Arrange the slices in the baking tin in 4 rows of 3. Lightly brush the tops with the remaining olive oil. Cover loosely with cling film and let rise for about 20 minutes until slightly puffed.
- Step 7: Bake for 20–25 minutes until golden brown. Allow to cool in the tin before serving.
Tips & Variations
- For a milder flavor, omit the anchovies or substitute with sun-dried tomatoes.
- Add a handful of chopped walnuts or pine nuts to the filling for extra texture.
- Use fresh herbs like rosemary or thyme if basil is not available.
- Roll the dough thinner for crispier swirls or thicker for a softer bread texture.
Storage
You can make the bread swirls up to 24 hours ahead and store at room temperature in an airtight container. For longer storage, freeze them in a plastic freezer bag for up to two months. Defrost thoroughly before serving. To reheat, warm the swirls in a 200°C (180°C fan/gas mark 6) oven for 10 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the olive paste ahead of time?
Yes, the olive paste can be prepared a day before and stored in the refrigerator in an airtight container. Bring it to room temperature before spreading on the dough.
What if I don’t have a food processor?
You can finely chop the basil, olives, garlic, and anchovies by hand and then mix them with olive oil to create a rough paste. It may be chunkier but will still taste delicious.
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Olive Bread Swirls Recipe
- Total Time: 1 hour 45 minutes
- Yield: 12 swirls 1x
- Diet: Halal
Description
Delightful olive bread swirls with a flavorful olive and basil paste, perfect as an appetizer or snack. These swirls feature a soft white dough rolled with a savory mix of black olives, green olives, garlic, basil, and anchovies, baked to a golden crisp.
Ingredients
Dough
- 500g strong white flour, plus extra for rolling
- 1 tsp salt
- 7g sachet easy-blend dried yeast
- 6 tbsp extra-virgin olive oil, plus a little for brushing
- 300ml warm water
Filling
- Small bunch of basil (tender stalks only)
- 170g pitted black olives (about 200g unpitted weight)
- 1 garlic clove, crushed
- 4 tinned anchovies (optional)
- 50g pitted green olives
Instructions
- Make the Dough: In a large bowl, combine the flour, salt, yeast, 1 tablespoon of olive oil, and warm water to form a soft dough. Knead the dough by hand for 10 minutes, or knead with a food processor or mixer dough hook for 5 minutes until smooth and elastic. Place the dough back into the cleaned mixing bowl, cover with oiled cling film, and leave it to rise in a warm place for 1 hour until doubled in size.
- Prepare the Filling: Remove any tough basil stalks, keeping the tender ones. In a mini food processor or using a hand blender beaker, blend the basil, black olives, 4 tablespoons of olive oil, crushed garlic, and anchovies (if using) until you get a rough paste.
- Preheat Oven and Prepare Tray: Heat the oven to 220C (200C fan, gas mark 7). Line a shallow baking tin approximately 30 x 20 cm with non-stick baking paper.
- Shape the Bread: On a floured surface, roll the dough into a rectangle roughly 30 x 40 cm. Spread the olive paste evenly over the dough. Arrange the whole green olives in a line along one of the short edges. Carefully roll the dough up from the olive-encrusted edge to form a ‘sausage’ shape.
- Cut and Arrange Swirls: Slice the rolled dough into 12 equal pieces. Lift each slice and arrange them in the baking tin in 4 rows of 3 swirls each. Lightly brush all over with the remaining olive oil.
- Second Rise: Loosely cover the baking tin with cling film and allow the dough swirls to rise for about 20 minutes or until slightly puffed and filling the tin.
- Bake the Bread Swirls: Bake in the preheated oven for 20-25 minutes, or until the swirls are golden brown and cooked through. Remove from the oven and leave to cool in the tin before serving.
Notes
- You can make the bread swirls up to 24 hours in advance and store at room temperature.
- For longer storage, freeze the baked swirls in a plastic freezer bag for up to two months. Defrost before serving.
- To reheat, warm the swirls in a 200C (180C fan, gas 6) oven for 10 minutes.
- Transport the swirls in their tin, covered with cling film to keep fresh.
- Anchovies are optional; omit for a milder, vegetarian-friendly version if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Keywords: olive bread swirls, savory bread, Mediterranean bread, olive paste bread, basil bread, homemade bread
