Olive Bread Swirls

Looking for a delicious side dish for a lunch party… try this recipe for some yummy savoury olive swirls…


500g  strong white flour (plus a little extra for rolling)

7g sachet easy-blend dried yeast

1 tsp salt

6 tbsp of olive oil

170g pitted black olives

50g green pitted olives

1 crushed garlic clove


In a large bowl, mix the flour,salt, yeast, 1 tbsp olive oil and 300ml warm water, to make a soft dough. Knead by hand for 10 minutes.  Put the dough back in the mixing bowl, then cover the bowl with cling film.  Leave to rise for an hour in a warm place until doubled in size.

Time to make the filling; put the black olives in a hand blender beaker or mini food processor.  Add 4 tbsp of olive oil and the crushed garlic and mix until a rough paste.  

Heat oven to 220C / 200C fan/gas 7.  Line a shallow baking tin with non stick paper or grease with butter or similar.  On a floured work top, 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 end to make a sausage shape.  

Cut the dough into 12 slices, the carefully lift each one into the tin, to make 4 rows of 3 swirl shapes.  Lightly brush with olive oil.  Loosely cover with cling film, then leave to rise for 20 mins or so, until slightly puffed up and filling the tin.  Cook for 20 – 25 mins until golden, then leave to cool down and…. Enjoy!