Description

These savory olive swirl breads are a delightful treat, perfect for brunch, parties, or as a flavorful snack. I've been making these for years, and they always disappear quickly! The combination of strong white flour, black and green olives, and a hint of garlic creates a truly Mediterranean flavor profile. The dough is easy to work with, and the swirling technique adds a touch of elegance. They're best served warm, straight from the oven, but also taste great at room temperature. This recipe is vegetarian-friendly and sure to impress your guests. Enjoy!

Ingredients (6 ingredients)

500 g strong white flour

1 tsp salt

6 tbsp extra-virgin olive oil

170 g pitted black olives

1 clove garlic

50 g pitted green olives

Preparation (7 steps)

Prepare the dough

Thermomix® Setting

2 min/Kneading mode

Add the flour, salt, 1 tbsp olive oil, and 300ml warm water to the Thermomix bowl. Knead for 2 minutes/Kneading mode. Transfer the dough to a lightly oiled bowl, cover with oiled cling film, and let rise in a warm place for 1 hour, or until doubled in size.

120

Prepare the olive filling

Thermomix® Setting

10 sec/Speed 7

Discard any tough basil stalks (leave tender ones on). Add the black olives, 4 tbsp olive oil, and the garlic clove to the Thermomix bowl. Process for 10 seconds/Stufe 7 until a rough paste forms. Use the spatula to scrape down the sides of the bowl if needed.

Preheat oven

Preheat the oven to 220°C/200°C fan/gas 7. Line a shallow baking tin (about 30 x 20cm) with non-stick paper.

Shape the swirls

On a floured worktop, roll out the dough to a rectangle roughly 30 x 40cm. Spread the olive paste all over and arrange the whole green olives in a line down one of the short edges. Roll up the dough like a Swiss roll, starting at the short olive-encrusted end to make a sausage shape.

Cut and arrange the swirls

Cut the dough into 12 slices, then carefully lift each one into the tin, to make 4 rows of 3 swirl shapes. Lightly brush all over with the remaining olive oil.

Second rise

Loosely cover with cling film, then leave to rise for 20 minutes or so, until slightly puffed up and filling the tin.

Bake the swirls

Bake for 20-25 minutes until golden, then leave to cool in the tin.

Finished cooking? Great! 🎉

Share your result with the community and download the MixBuch App!

About this recipe

This Savory Olive Swirl Bread recipe is something I've adapted over the years, inspired by the rustic breads I encountered during a trip to the Mediterranean. The aroma of freshly baked bread mingled with olives and herbs is a memory I wanted to recreate in my own kitchen. It’s become a staple for gatherings, and I always get asked for the recipe! The success of this bread hinges on the quality of the ingredients. Strong white flour is crucial for developing the gluten structure, giving the bread its characteristic chewiness and ability to hold its shape during the swirl. The salt not only enhances the flavor but also controls the yeast activity. Extra-virgin olive oil adds richness and moisture to the dough, contributing to a soft crumb and a beautiful golden crust. The olives, of course, are the stars of the show. I prefer a mix of black and green olives for a balanced flavor profile. The black olives provide a deep, briny flavor, while the green olives offer a slightly sharper, more piquant note. The garlic clove adds a subtle warmth and complexity to the olive paste. When preparing the dough in the Thermomix®, it's important to use warm water (not hot!) to activate the yeast. The kneading mode on the Thermomix® is fantastic for developing the gluten quickly and efficiently. After the first rise, be sure to gently deflate the dough before rolling it out. For the olive filling, the Thermomix® makes quick work of creating a rough paste. Don't over-process it; you want some texture. Scraping down the sides of the bowl with the spatula ensures that all the olives are evenly incorporated. When rolling up the dough, try to keep the roll tight to create defined swirls. For variations, you could add other Mediterranean herbs like rosemary, thyme, or oregano to the olive paste. A pinch of red pepper flakes would add a touch of heat. For a vegetarian version, simply ensure that the olives you use are processed without any animal products. While I haven't tried it, I suspect a vegan version could be made by substituting the olive oil with a vegan butter alternative. This Savory Olive Swirl Bread is delicious served warm with a simple salad or a bowl of creamy tomato soup. It also pairs well with cheeses like feta or goat cheese. For a more substantial meal, serve it alongside grilled vegetables or a roasted chicken. To store, wrap the bread tightly in plastic wrap or place it in an airtight container. It will keep for a few days at room temperature. You can also freeze it for longer storage. To reheat, wrap the bread in foil and warm it in a low oven until heated through. The dough can also be prepared a day in advance and stored in the refrigerator overnight for a slower, more flavorful rise. Just be sure to bring it to room temperature before shaping and baking.