Who doesn’t love pull-apart bread? We’ve mixed it up a bit this time with these Olive & Cheese Bread Pinwheels.
We’re all used to seeing the sweet version …most often yummy cinnamon rolls. These guys are like their savory cousin.
They’re packed with salty kalamata olives and capers, tempered with rich mozzarella and parmesan. Add the robust flavor of fresh thyme and a generous drizzling of your best extra-virgin olive oil. Fresh from the oven, the cheesy is all gooey and the texture is spot on.
Let’s gather up what you need to get started on your dough…
- White bread flour – For this recipe, using bread flour will result in a bread that is slightly heartier with a bit more chew. I always use flour that is organic, non-GMO and free of glyphosate. My personal favorite is from a domestic company, the Sunrise Flour Mill located in Minnesota.
- Instant yeast – I use instant yeast for this recipe since it is simply whisked into the flour before adding the liquid to the mix.
- Salt – Finely ground table salt is fine.
- Lukewarm water – A temperature of around 100°F is ideal for activating the yeast. If the water is too hot (more than 130°F) it will kill off the yeast. I find it helpful to use an electric tea kettle to heat my filtered water to the perfect temp.
- Extra virgin olive oil – My first choice is always single source EVOO from Italy. Less processing = healthier more delicious olive oil.
- In the bowl of a stand mixer, add the flour, yeast & salt.
- Mix well with a whisk to incorporate the dry ingredients.
- Add the water and oil.
- Using a rubber spatula or wooden spoon, mix the ingredients until a rough dough comes together.
- Attach the dough hook and knead the dough on medium speed for about 7 minutes until you have a very smooth dough.
You can also do this by hand in a large mixing bowl. It will require that you knead the dough for at least 10 minutes.
- Shape the dough into a ball, then leave to proof in an oiled bowl.
- Cover the bowl with plastic or a damp tea towel until doubled in size.
- It should take around 60 to 90 minutes.
- The time will vary, depending on the temperature of your kitchen.
This is when the fun part happens …time to form your Olive & Cheese Bread Pinwheels. What you’ll need…
- Proofed dough
- 10-inch round deep baking dish
- Parchment paper – To line baking dish
- Grated mozzarella cheese – Grate or shred your own or use purchased pre-shredded. Both will work well.
- Finely grated parmesan cheese Purchased grated or pre-shredded is okay. If you happen to have a block of aged Parmigiano Reggiano in your fridge, take the time to grate some. The superior flavor and texture will shine through.
- Kalamata olives – Pitted & halved.
- Baby capers – Drained. Also referred to as nonpareils. If you only have larger, more mature capers, they’ll work here. Just give them a rough chop before using.
- Fresh thyme sprigs – Leaves only with woody stalks discarded. Fresh thyme offers a brighter, more aromatic flavor compared to dried thyme, If you don’t have fresh thyme, you can replace it with about a third amount of dried thyme. In this case, that would be about a half-teaspoon.
- Extra virgin olive oil – For drizzling.
- Salt & freshly ground black pepper
Before you get started, be sure to have your bread toppings prepared.
If the capers are large, give them a rough chop.
- Preheat the oven to 390℉.
- Line a large deep baking dish with parchment paper.
- A 10-inch round casserole dish works well.
- On a clean floured surface, roll out the dough to a rough rectangle of about 12″ by 16″.
- If it seems to be sticking, reapply more flour beneath the dough as you roll.
- Distribute the grated mozzarella evenly all over the surface.
- Then add the parmesan, followed by the olives, capers and thyme leaves.
- Carefully roll the dough up in the length.
- Cut evenly into rounds of about 1 1/4″ to 1 1/2″ in thickness.
- Transfer each round to the prepared baking dish – cut side up – immediately after cutting to prevent the oil from leaking out onto the working surface.
- If you are using a larger baking dish, shallower slices will cover the larger surface.
- Cover loosely with a tea towel to rest for 15 minutes.
- Bake in the preheated oven at 390℉ for 35 minutes or until golden brown and baked through.
- Remove from the oven and leave to cool for 15 minutes.
- Sprinkle with salt, pepper, more thyme leaves.
- Add another drizzle of extra virgin olive oil.
- The bread can be transferred to a serving plate by pulling on the edges of the baking paper and lifting it out.
- Best served while still warm.
olive & cheese bread pinwheels
Adapted from The Food Fox
These savory bites are bursting with flavor thanks to the addition of kalamata olives, capers, mozzarella, parmesan & fresh thyme.
Ingredients
For the Dough
- 4 cups white bread flour (500 grams)
- 2 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 1 1/3 cups lukewarm water
- 1 tablespoon extra virgin olive oil
For the Filling
- 2 1/2 cups grated mozzarella cheese (about 10 ounces)
- 1/2 cup finely grated parmesan cheese (about 1.5 ounces)
- 1 cup kalamata olives, pitted & halved (about 5.5 ounces)
- 2 tablespoons drained baby capers (about .8 ounce)
- 4 sprigs fresh thyme, leaves only with woody stalks discarded (plus extra for garnish)
- 1/4 cup extra virgin olive oil for drizzling (plus extra for finishing)
- salt & freshly ground black pepper
Instructions
-
In the bowl of a stand mixer, add the flour, yeast & salt. Mix well with a whisk to incorporate the dry ingredients. Add the water and oil. Using a rubber spatula or wooden spoon, mix the ingredients until a rough dough comes together. Attach the dough hook and knead the dough on medium speed for about 7 minutes until you have a very smooth dough.
You can also do this by hand in a large mixing bowl, kneading for at least 10 minutes.
-
Shape the dough into a ball, then leave to proof in an oiled bowl, covered with plastic or a damp towel until doubled in size. Depending on the temperature of your kitchen, it should take around 60 to 90 minutes.
-
Preheat the oven to 390℉ and line a large deep baking dish with parchment paper. A 10-inch round casserole dish works well. On a clean floured surface, roll out the dough to a rough rectangle of about 12" by 16". If it seems to be sticking, reapply more flour beneath the dough as you roll.
-
Distribute the grated mozzarella evenly all over the surface, then the finely grated parmesan, followed by the olives, capers and thyme leaves. Carefully roll the dough up in the length, then cut evenly into rounds of about 1 1/4" to 1 1/2" in thickness. Transfer each round to the prepared baking dish - cut side up - immediately after cutting to prevent the oil from leaking out onto the working surface. If you are using a larger baking dish, shallower slices will cover the larger surface.
-
Cover loosely with a tea towel to rest for 15 minutes, then bake in the heated oven at 390℉ for 35 minutes or until golden brown and baked through.
-
Remove from the oven and leave to cool for 15 minutes before sprinkling with salt, pepper, more thyme leaves and another drizzle of extra virgin olive oil. The bread can be transferred to a serving plate by pulling on the edges of the baking paper and lifting it out. Best served while still warm.
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More fun with homemade bread…
