Nothing beats the aroma of fresh bread filled with gooey cheese and briny olives drifting through the kitchen.
The first time I baked this Olive Cheese Bread, it felt like I was bringing a little Mediterranean bakery into my home.
Warm, soft, cheesy, and perfectly salty—each swirl is pure comfort with a gourmet twist. It’s a recipe I now return to whenever I want something cozy yet impressive.
Why I Love This Recipe
Perfectly soft and chewy bread with a golden crust.
The filling bursts with melty mozzarella, sharp parmesan, and rich olives.
Makes for a stunning centerpiece or tear-and-share appetizer.
Surprisingly simple dough, no fancy tools needed.
Customizable with herbs and add-ins.
What You’ll Need (Ingredient Highlights)
White bread flour – Stone ground gives it a rustic bite.
Instant yeast – For easy rise and soft texture.
Mozzarella & parmesan – The ultimate cheesy combo.
Kalamata olives & capers – For that salty-sour Mediterranean punch.
Thyme leaves – Fresh, herby, and aromatic.
Extra virgin olive oil – Moisture and rich flavor for both dough and topping.
Pro Tips Before You Start
Kneading by hand is totally fine—just be patient and work it until smooth.
Don’t skip the second rise; it helps with fluffiness and shape.
Use good quality olives and capers for the best flavor.
Roll the dough tightly to get beautiful swirls that hold together.
Let it cool slightly before serving—it cuts cleaner and tastes better.
How to Make Olive Cheese Bread
Step 1: Make the Dough
In a stand mixer bowl, combine flour, yeast, and salt.
Mix briefly. Add lukewarm water and olive oil, mixing on low until combined.
Switch to a dough hook and knead for about 7 minutes until the dough is smooth and elastic.
(Alternatively, knead by hand in a large bowl for about 10 minutes.)
Form into a ball and place in a lightly oiled bowl.
Cover and let rise in a warm spot for 30 minutes or until doubled in size.
Step 2: Fill and Roll
Preheat your oven to 200°C (392°F).
Line a deep baking dish (like a 26 cm round casserole) with parchment.
Roll the dough out on a floured surface into a rectangle about 30 x 40 cm.
Spread mozzarella evenly over the surface, followed by parmesan, olives, capers, and thyme leaves.
Roll the dough tightly from the long edge into a log.
Slice into even rounds and place them, cut side up, into the prepared baking dish.
Step 3: Final Rise and Bake
Cover the dish loosely with a clean towel.
Let the rolls rise for another 15 minutes.
Bake in the preheated oven for about 35 minutes, or until golden brown and fully cooked.
Step 4: Cool and Serve
Remove from the oven and let cool for 15 minutes.
Sprinkle with salt, pepper, extra thyme leaves, and drizzle with olive oil.
To serve, lift the bread out using the baking paper.
Serve warm as a tear-and-share loaf or slice individually.
What to Serve It With
Tomato soup or minestrone
Charcuterie board with cured meats
Garlic butter or herbed dipping oil
Fresh salad with lemon vinaigrette
Variations / Substitutions
Swap thyme for oregano or rosemary.
Add sun-dried tomatoes or caramelized onions.
Try cheddar or fontina instead of mozzarella.
Use green olives if you prefer a milder taste.
Storage & Leftovers
Store in an airtight container at room temperature for 1–2 days.
Reheat in the oven at 180°C (350°F) for 5–10 minutes to revive the texture.
Freeze slices individually wrapped for up to 2 months. Thaw and toast to re-crisp.
FAQs
Can I make this ahead of time?
Yes! Prep the rolls and refrigerate overnight before baking.
Can I freeze the baked rolls?
Definitely. Wrap well and freeze. Reheat in the oven to refresh.
Do I need a stand mixer?
No, the dough can be kneaded by hand with a little elbow grease.
Can I skip the capers?
Sure, if you’re not a fan. You can replace them with extra olives.
What’s the best cheese for melting?
Mozzarella is perfect, but you can use gouda or provolone, too.
Why is my dough sticky?
Use floured hands and surface, but avoid adding too much extra flour.
Can I use active dry yeast instead of instant?
Yes, just dissolve it in the lukewarm water before adding to the flour.
Final Thoughts
This Olive Cheese Bread is the kind of bake that makes your kitchen feel like a little European café.
It’s rustic, rich, and filled with layers of cheesy goodness in every bite.
Whether you’re hosting or just craving a cozy homemade loaf, these savory swirls deliver comfort and elegance all in one.
Savory Olive Cheese Bread Swirls
Ingredients
For the dough:
- 500 g stone ground white bread flour
- 10 ml 2 tsp instant yeast
- 7.5 ml 1.5 tsp salt
- 300 ml lukewarm water
- 15 ml extra virgin olive oil
For the filling:
- 300 g mozzarella cheese roughly grated
- ½ cup about 40 g parmesan cheese, finely grated
- 1 cup kalamata olives pitted and halved
- 2 –3 tbsp baby capers in brine, drained
- 4 –5 sprigs thyme leaves only (plus extra)
- About ¼ cup extra virgin olive oil plus more to drizzle
- Salt and pepper
Instructions
- In a mixer bowl, combine flour, yeast, and salt. Add water and olive oil.
- Mix and knead until smooth dough forms.
- Cover and let rise for 30 minutes until doubled.
- Preheat oven to 200°C. Line a 26 cm baking dish with parchment.
- Roll dough into a 30 x 40 cm rectangle.
- Add mozzarella, parmesan, olives, capers, and thyme.
- Roll into a log, slice into rounds, and place cut side up in the dish.
- See full steps with tips & photos → https://p4pd.org/savory-olive-cheese-bread-swirls/
Notes
- Kalamata olives add rich flavor, but green olives or sun-dried tomatoes can be substituted.
- If you like spice, try adding crushed red pepper flakes to the filling.
- To make ahead: Prepare, roll, and chill the dough log overnight. Slice and bake the next day.
