Tasty Pull Apart Olive Bread

Growing up, I never thought twice about store-bought bread being our only option. Mom would grab those perfectly uniform loaves from the grocery shelf, and that was that. When my neighbor brought over homemade bread one afternoon, I remember being shocked at how different it tasted.

That’s the thing about homemade bread – it doesn’t need to be perfect to be good. This pull-apart olive bread is proof of that. It’s a bit rustic, a bit messy, but that’s exactly what makes it special. And trust me, even if you’ve never baked bread before, this recipe is surprisingly forgiving.

What Kind of Olives Should I Use?

This recipe calls for both Kalamata and green olives, which create a perfect balance of flavors in your bread. Kalamata olives bring a rich, deep purple-black color and slightly fruity taste, while green olives add a brighter, brinier note. If you can’t find Kalamata olives, regular black olives will work, though they won’t have quite the same complex flavor. For the green olives, Spanish Manzanilla or Picholine varieties are great choices since they’re easy to find and have a nice meaty texture. Just make sure to buy pitted olives and slice them yourself rather than using pre-sliced ones – they’ll be fresher and have better flavor.

Options for Substitutions

This tasty bread recipe can be adapted with several substitutions if needed:

• Dinner rolls: While thawed dinner rolls are ideal, you can use homemade pizza dough or bread dough cut into 12 pieces. Just make sure the dough is at room temperature before using.
• Olives: Not a fan of Kalamata or green olives? Try using any combination of your favorite olives. You can also replace them with chopped artichoke hearts or roasted red peppers for a different Mediterranean twist.
• Sun-dried tomatoes: If you don’t have sun-dried tomatoes, you can use fresh cherry tomatoes (well-drained and chopped) or roasted red peppers. Just pat them dry to avoid making the dough too wet.
• Feta cheese: Out of feta? Try using crumbled goat cheese, shredded mozzarella, or grated parmesan instead. Each will give a different but equally good flavor.
• Dried oregano: You can swap oregano with Italian seasoning, dried basil, or dried thyme. Fresh herbs work too – just double the amount if using fresh.
• Olive oil: Any neutral cooking oil will work here, though olive oil gives the best Mediterranean flavor. Melted butter is another good option.

Watch Out for These Mistakes While Baking

The biggest challenge when making pull-apart olive bread is working with frozen dinner rolls – not letting them thaw completely can result in uneven baking and poor texture, so make sure to plan ahead and give them enough time to fully defrost (usually 2-3 hours at room temperature).

Another common mistake is overloading the bread with wet ingredients – be sure to drain and pat dry your olives and sun-dried tomatoes thoroughly, as excess moisture can make the bread soggy and prevent it from baking properly.

Temperature control is crucial – baking at too high a temperature can burn the outside while leaving the inside doughy, so stick to 350°F (175°C) and check the bread’s internal temperature with a thermometer (it should reach 190°F/88°C).

For the best flavor distribution, try layering your ingredients between the rolls rather than just sprinkling them on top, and don’t skip brushing with olive oil – it helps create that perfect golden-brown crust.

What to Serve With Pull Apart Olive Bread?

This Mediterranean-style bread is perfect for serving alongside your favorite Italian or Greek dishes! Try it with a warm bowl of minestrone soup or a classic Greek salad loaded with cucumbers, tomatoes, and red onions. Since the bread already has bold flavors from the olives and feta, it pairs really well with simple pasta dishes like spaghetti with marinara sauce or a basic chicken piccata. You can also serve it as part of an appetizer spread with some hummus, tzatziki, or a good quality olive oil for dipping.

Storage Instructions

Keep Fresh: This olive bread stays good at room temperature for up to 2 days when wrapped in plastic wrap or stored in an airtight container. The flavors actually get better as they meld together! Just make sure it’s completely cool before storing to keep that nice texture.

Refrigerate: Because of the feta cheese and olives, you can extend the life of your bread by keeping it in the fridge for up to 5 days. Just wrap it well in foil or place it in an airtight container to prevent it from drying out.

Warm Up: Want to enjoy your bread later? Just wrap it in foil and pop it in a 350°F oven for about 10 minutes, or until it’s warm throughout. You can also give individual portions a quick 15-20 seconds in the microwave if you’re in a hurry.

Preparation Time	20-30 minutes
Cooking Time	20-25 minutes
Total Time	3-4 hours 50-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1100
• Protein: 20-30 g
• Fat: 50-60 g
• Carbohydrates: 90-100 g

Ingredients

For the bread:

• Non-stick spray
• 12 unbaked dinner rolls (like Rhodes brand)

For the topping and filling:

• 2 tsp dried oregano
• 1/4 cup chopped sun-dried tomatoes (oil-packed preferred)
• 2 tbsp olive oil (I use Colavita extra virgin olive oil)
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced green olives
• 1/4 cup sliced Kalamata olives

Step 1: Prepare the Loaf Pan and Assemble Ingredients

Begin by spraying a loaf pan with non-stick cooking spray to prevent sticking.

Place 12 dinner rolls into the loaf pan, arranging them evenly.

Step 2: Add Olives and Sun-Dried Tomatoes

Nestle 1/4 cup sliced Kalamata olives, 1/4 cup green olives, and sun-dried tomatoes among the dinner rolls.

Ensure they’re evenly distributed for balanced flavor in each bite.

Step 3: Allow the Dough to Rise

Let the loaf sit and rise for 3-4 hours, or until it’s about 1 inch above the pan.

This will provide a light, airy texture to your bread.

If covered, ensure to remove any plastic wrap gently.

Step 4: Add Toppings

Sprinkle 1/4 cup crumbled feta cheese evenly over the top of the risen rolls.

Follow with 2 teaspoons of dried oregano for added flavor.

Lastly, drizzle 2 tablespoons of olive oil evenly over the top to add richness.

Step 5: Bake the Bread

Preheat your oven to 350 degrees Fahrenheit.

Place the loaf pan in the oven and bake for 20-25 minutes, until the bread turns golden brown and is cooked through.

Step 6: Cool and Serve

Once done, remove the loaf from the oven and let it cool slightly before serving.

This allows the flavors to meld and the bread to firm up a bit more, making it easier to slice and enjoy.