Olive Bread Swirls Recipe
Introduction
Olive bread swirls are a flavorful and visually impressive treat, perfect for sharing at parties or enjoying as a savory snack. Filled with a rich olive and basil paste, these swirls combine soft, fluffy dough with a punchy Mediterranean filling.
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 olive oil, and 300ml warm water to form a soft dough. Knead by hand for 10 minutes or use a dough hook in a mixer for 5 minutes. Place the dough in a cleaned bowl, cover with oiled cling film, and leave to rise in a warm place for 1 hour or until doubled in size.
- Step 2: Prepare the filling by discarding any tough basil stalks and placing the remaining tender stalks and leaves in a mini food processor or hand blender with the black olives. Add 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) or gas mark 7. Line a shallow baking tin (about 30 x 20cm) with non-stick paper. On a floured surface, roll out the dough into a rectangle approximately 30 x 40cm.
- Step 4: Spread the olive paste evenly over the dough. Arrange the green olives in a line along one short edge. Roll the dough up tightly from the olive edge to form a sausage shape.
- Step 5: Cut the rolled dough into 12 slices. Carefully place each slice into the lined tin in 4 rows of 3, swirl side up. Lightly brush the tops with remaining olive oil, cover loosely with cling film, and leave to rise for about 20 minutes until slightly puffed.
- Step 6: Bake for 20-25 minutes or until golden. Let the bread cool in the tin before serving.
Tips & Variations
- You can prepare these bread swirls up to 24 hours in advance and keep them at room temperature, or freeze them for up to two months. Defrost fully before serving and warm in a 200°C oven for 10 minutes if desired.
Storage
Store the bread swirls in an airtight container at room temperature for up to one day. For longer storage, freeze them in a sealed plastic bag for up to two months. Reheat in a warm oven for best results.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I omit the anchovies?
Yes, anchovies are optional. The swirls will still be flavorful without them, especially with the olives and garlic.
What type of olives are best for this recipe?
Pitted black olives give a rich flavor for the paste, while pitted green olives add a nice contrast when placed whole in the roll. Use good-quality, brined olives for the best taste.
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Olive Bread Swirls Recipe
- Total Time: 1 hr 40 mins
- Yield: 12 bread swirls 1x
- Diet: Halal
Description
Olive bread swirls are a savory, aromatic bread featuring a delightful swirl of black olive paste, green olives, basil, and optional anchovies for a Mediterranean-inspired treat. These swirls offer a perfect balance of soft dough and flavorful fillings, ideal for parties or snacks, and can be made ahead for convenience.
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 leaves only)
- 170g pitted black olives (about 200g unpitted weight)
- 1 garlic clove, crushed
- 4 tinned anchovies (optional)
- 50g pitted green olives
Instructions
- Prepare the Dough: In a large bowl, mix the flour, salt, dried yeast, 1 tablespoon olive oil, and 300ml warm water until a soft dough forms. Knead by hand for 10 minutes or with a dough hook in a food processor or mixer for 5 minutes. Place the dough back in the cleaned bowl, cover with oiled cling film, and leave to rise in a warm place for 1 hour until it doubles in size.
- Make the Filling: Discard any tough basil stalks, keeping only tender leaves. Place the basil leaves, black olives, 4 tablespoons olive oil, crushed garlic, and anchovies (if using) in a mini food processor or hand blender beaker. Pulse until you achieve a rough paste texture.
- Preheat and Prepare Baking Tin: Preheat the oven to 220°C (200°C fan) or gas mark 7. Line a shallow baking tin approximately 30 x 20 cm with non-stick baking paper.
- Shape the Dough: On a floured surface, roll the risen dough into a rectangle measuring about 30 x 40 cm. Spread the olive paste evenly over the dough. Arrange the green olives in a line along one short edge. Starting from the olive edge, roll the dough tightly like a Swiss roll to form a long sausage shape.
- Cut and Arrange Swirls: Slice the rolled dough into 12 even pieces. Carefully lift each slice and place into the prepared baking tin, arranging them in four rows of three to fit snugly. Brush the tops lightly with the remaining olive oil.
- Second Rise: Loosely cover the tin with cling film and let the swirls rise for about 20 minutes, or until slightly puffed up and filling the tin.
- Bake: Bake the bread swirls in the preheated oven for 20-25 minutes, until they turn golden brown on top.
- Cool: Remove the tin from the oven and let the swirls cool in the tin before serving.
Notes
- The bread swirls can be made up to 24 hours in advance and stored at room temperature.
- For longer storage, freeze the baked swirls in a plastic freezer bag for up to two months; defrost completely before serving.
- To transport, keep the swirls covered tightly with cling film in the baking tin.
- Warm the swirls in a preheated oven at 200°C (180°C fan) for 10 minutes before serving.
- Anchovies are optional but add a savory depth to the filling.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Keywords: olive bread, bread swirls, savory bread, Mediterranean bread, olive paste, party snacks, homemade bread
