Olive bread swirls

Olive bread swirls

These delicious savoury rolls make an excellent side dish for a lunch party

Difficulty and servings

Moderately easy

Makes 12

Preparation and cooking times

Preparation time

Prep 20 - 25 mins

Cook time

Cook 20 - 25 mins

plus rising
Freezable

Method

  1. 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 mins or with the dough hook in a food processor or mixer for 5 mins. Put the dough back in the cleaned out mixing bowl, then cover the bowl with oiled cling film. Leave to rise for an hr in a warm place until doubled in size.
  2. Meanwhile, make the filling. Discard any tough basil stalks (leave tender ones on) and put in a mini food processor or hand blender beaker with the black olives. Add 4 tbsp olive oil, the garlic and the anchovies, if using. Whizz to a rough paste.
  3. Heat oven to 220C/200C fan/gas 7. Line a shallow baking tin about 30 x 20cm with non-stick paper. 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.
  4. 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. 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 in the tin.
Try

GETTING TO THE PARTY

Make the bread swirls up to 24 hours ahead and store at room temperature, or make up to two months ahead and freeze in a plastic freezer bag. Defrost before serving. Transport them, in the tin, covered with cling film. Warm for 10 mins in a 200C/180C fan/gas 6 oven.

PER SERVING

258 kcalories, protein 6.0g, carbohydrate 38.0g, fat 10.0 g, saturated fat 1.0g, fibre 3.0g, sugar 1.0g, salt 1.05 g

Recipe from Good Food magazine, June 2009.

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Latest comments and suggestions

Results 1-20

  • Binder photo apprentice chef

    20 May 2009

    apprentice chef commented on this recipe

    I first tried this bread when my cousin made it. When I asked for the recipe she never gave it to me and I tried making it. When I made it though I never used anchovies. I have used oregano and parmesan and also rolled it like you are making palmier I just cannot wait ti try this one. A Really delicious bread. Thanks for the recipe. I am sure it will help me improved my provisional one.

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  • Binder photo apprentice chef

    20 May 2009

    apprentice chef commented on this recipe

    By the way when I made it I made a loaf ( I mean my provisional recipe) and then sliced it after it was cooked.

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  • Binder photo Nina Bell-Williamson

    24 May 2009

    Nina Bell-Williamson commented on this recipe

    These are delicious and surprisingly easy to do. In the words of my son, "These are lush"! will definitley make them again ... and again!

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  • Binder photo Cat

    31 May 2009

    Cat rated and commented on this recipe

    4 stars

    These are much prettier than normal olive bread rolls - a bit salty for my taste, though, so next time I might try them without the anchovies to see if that helps. Make sure to grease the tin before putting the swirls in, though: I didn't and ended up losing most of the base of each roll as they stuck VERY firmly!

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  • Binder photo Lauriane

    09 June 2009

    Lauriane commented on this recipe

    I tried this recipe and I used ready puff pastry and it was simply delicious!

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  • Binder photo Lauriane

    09 June 2009

    Lauriane rated this recipe

    5 stars

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  • Binder photo Belkey

    29 June 2009

    Belkey rated and commented on this recipe

    4 stars

    I would agree with the other comments, surprisingly easy and look impressive. They also smell great whilst baking in the oven making it impossible to resist eating them as soon as they come out!

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  • Binder photo my_dunh

    07 July 2009

    my_dunh rated and commented on this recipe

    5 stars

    I tried these as my first bread making attempt... absolutely gorgeous!!! I can't believe how easy they were to make. I didn't use the anchovies and the level of saltiness was just perfect, so I can understand how adding them would make the filling too salty. My husband doesn't like olives, so I rolled half the mixture as per recipe and the other half with caramelised onions - really yummy! Next time, I'm going to try using garlic infused oil in the dough so as to give an extra yummy flavour.

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  • Binder photo Roberta

    09 July 2009

    Roberta commented on this recipe

    I made this for a BBQ, I served them as bread. Everyone loved them.....no nice and tasty and very easy to do. Will do again!

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  • Binder photo Gbobs

    12 July 2009

    Gbobs rated and commented on this recipe

    5 stars

    they were absolutely delicious just couldnt stop eating them!! Didnt put the anchovies in as not keen ont them,. Will def make again!

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  • Binder photo Maple

    24 August 2009

    Maple commented on this recipe

    would it be ok to assemble the swirl and leave in the fridge overnight before baking?

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  • Binder photo Robyn

    27 April 2010

    Robyn rated and commented on this recipe

    4 stars

    Very easy and the bread comes out lovely, however i couldnt really taste the black olives which i thought was a shame. However this did mean that my other half who hates olives, asked for another one after tentatively trying the first. I have frozen the majority of my double batch to be defrofted overnight and served up at my wedding! They do look really professional!

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  • Binder photo Lee

    14 June 2010

    Lee rated and commented on this recipe

    4 stars

    I made the dough myself for these and also tried it with puff pastry... the puff pastry ones looked slightly better but both tasted the same, lovely.

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  • Binder photo joannamayor

    06 July 2010

    joannamayor rated and commented on this recipe

    4 stars

    Really delicious - hardly out of the oven before there was a scramble for them. However they were done after 15 nins on 180 fan & I think they would have been burnt if I had left them for 20-25 mins. I had no basil so used a tablespoon of pesto. They were quite large - think I will roll them the other way next time & have maybe 20 smaller ones.

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  • Binder photo lostkat

    12 July 2010

    lostkat rated and commented on this recipe

    5 stars

    Easy to make, delicious and my guests were very impressed

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  • Binder photo Emma

    12 July 2010

    Emma rated and commented on this recipe

    5 stars

    I was surprised at how easy these were to make.I used thyme instead of basil as my mum is allergic to basil. The rolls were quite salty, but not horribly so.

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  • Binder photo Hamper

    30 July 2010

    Hamper rated and commented on this recipe

    4 stars

    They were really tasty, made to eat as part of a mezze type lunch so went really well. I used 2 anchovies which gave the tang but didn't massively increase the saltiness. Definitely make them again

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  • Binder photo DizzyBrunetteGirl

    12 December 2010

    DizzyBrunetteGirl rated and commented on this recipe

    5 stars

    First attempt at making bread rolls - turned out really well, looked just like the pictures... will be making more to put in Christmas hampers. I forgot to salt the dough though... the dough around the olives has therefore turned out a bit bland so will make sure I put this in next time!

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  • Binder photo ilymay

    28 January 2011

    ilymay rated and commented on this recipe

    5 stars

    added tomato puree to the filling, tasted really good!.

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  • Binder photo nbj

    10 February 2011

    nbj commented on this recipe

    Taking out the anchovies and adding a spoonful of chopped walnuts made it even better!

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Difficulty and servings

Moderately easy

Makes 12

Preparation and cooking times

Preparation time

Prep 20 - 25 mins

Cook time

Cook 20 - 25 mins

plus rising
Freezable

Ingredients

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PER SERVING

258 kcalories, protein 6.0g, carbohydrate 38.0g, fat 10.0 g, saturated fat 1.0g, fibre 3.0g, sugar 1.0g, salt 1.05 g

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