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
Scale
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
