Savory Olive Swirl Bread

Name: Savory Olive Swirl Bread
Prep time: 45 min
Cook time: 165 min
Total time: 210 min
Yield: 12 Portionen
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

Bread and Rolls

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Cook Time

3 h 30 min

Servings

Difficulty

Medium

Prep Time

45 Min

This Thermomix® recipe for Savory Olive Swirl Bread is ready in 3 h 30 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

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.