Olive bread swirls

Olive bread swirls

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(24 ratings)

By

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Cooking time

Prep: 20 mins - 25 mins Cook: 20 mins - 25 mins Plus rising

Skill level

Moderately easy

Servings

Makes 12

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
258
protein
6g
carbs
38g
fat
10g
saturates
1g
fibre
3g
sugar
1g
salt
1.05g

Ingredients

  • 500g strong white flour, plus extra for rolling
  • 1 tsp salt
  • 7g sachet easy-blend dried yeast
  • 6 tbsp extra-virgin olive oil, plus a little for brushing
  • small bunch of basil
  • 170g pitted black olives (about 200g unpitted weight)
  • 1 garlic clove, crushed
  • 4 tinned anchovies (optional)
  • 50g pitted green olives

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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.

Recipe from Good Food magazine, June 2009

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Comments

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bezza110's picture
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Made these Twice. Used sundried tomatoes, chorizo and chilli oil and second time sundried tomatoes, garlic and manchega cheese both were excellent

kmount's picture
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Agree with other comments. Easy to make, I used a jar of ready made tapenade, worked really well. I also used Paul
Hollywood's tip for making Chelsea buns and "stuck" 1 end of the dough to the work surface before spreading the filling and rolling up, helps to get it tight.

rridgeway3088's picture
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These were incredibly easy to make (I was surprised by quite how easy!) but used wholemeal flour - added a delicious almost nutty flavour to it.

majorracal's picture
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I've made these a few times now and they're always snapped up quickly, especially whilst they're still warm. I'm not keen on anchovies, instead I sometimes use smoked garlic and add a sprig or two of freshly chopped rosemary leaves to the chopped olives.

monkadelic's picture
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Holy smokes ... These are rad/sick/dench/bodacious, or whatever other silly word the yoot are using these days. Included the anchovies. Very tasty. Munching on one right now. Nice and simple, even for a kitchen noob like me.

imicola's picture
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Very nice and pretty straighforward to make....everyone was suitably impressed! If I did it again, I would probably use less anchovies.

03dmasos's picture
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Changed the filling and made them with cheese, sundried tomatoes, chorizo and basil - absolutely delicious. Apart from the time, really easy recipe as well.

alisonjane64's picture

Made these without the anchovies and green olives turned out great! Go great with homemade vegetable soup. I halved the mixture and made cheese and garlic ones for my boys, and was asked when I was making them again!!!!!!! What more can you say!

yuliya112's picture
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Sooo easy and tasted GREAT! They look so impressive too! Will definitely be making this again!!

kingn02's picture

Loved this recipe, although I didn't have enough olives or black olives so instead I used a handful of pitted green olives, half a tin of sundried tomatoes and 2 garlic cloves crushed. Made that into a paste and it was delish! Would definitely make again, would be tempted to try red onion and cheese too.

Be careful about how long you cook them for though, mine required only 15 mins in the oven!

breadqueen's picture
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oops forgot this bit earlier!

breadqueen's picture
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Instead of the olive filling I used sundried tomatoes and cheese. Tastes really nice! I was surprised how big these were in the end - I thought it made 12 'party sized' portions but clearly not!

nicolettabjones's picture

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

emily123uk's picture
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added tomato puree to the filling, tasted really good!.

dizzybrunettegirl's picture
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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!

pizzaegelati's picture
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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

emmajl's picture
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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.

lostkat's picture
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Easy to make, delicious and my guests were very impressed

rjmayor's picture
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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.

lee-anneyoung's picture
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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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