Save to Pinterest A stunning, pull-apart bread shaped like a festive wreath, bursting with fresh herbs, melty cheese, and briny olives—perfect as a centerpiece for gatherings or as an appetizer.
I first served this wreath at a family holiday gathering and it was an instant hit everyone loved pulling apart the warm cheesy bread together.
Ingredients
- Dough: 3 1/2 cups (440 g) all-purpose flour 1 packet (2 1/4 tsp/7 g) active dry yeast 1 cup (240 ml) warm water 2 tbsp olive oil 1 tsp sugar 1 tsp salt
- Filling: 1 1/2 cups (150 g) shredded mozzarella cheese 1/2 cup (50 g) grated Parmesan cheese 2/3 cup (100 g) pitted green olives chopped 1/3 cup (50 g) pitted black olives chopped 3 tbsp chopped fresh parsley 2 tbsp chopped fresh rosemary 2 tbsp chopped fresh basil 2 cloves garlic minced 1/4 tsp black pepper
- Topping: 1 egg beaten (for egg wash) 1 tbsp olive oil 1 tbsp fresh herbs chopped (parsley rosemary or thyme) 2 tbsp grated Parmesan cheese
Instructions
- Step 1:
- In a large bowl combine warm water sugar and yeast Let stand for 5 minutes until foamy
- Step 2:
- Add olive oil salt and flour Mix to form a dough then knead on a lightly floured surface for 8 10 minutes until smooth and elastic
- Step 3:
- Place dough in a greased bowl cover and let rise in a warm place for 1 hour or until doubled in size
- Step 4:
- Preheat oven to 375°F (190°C) Line a large baking sheet with parchment paper
- Step 5:
- Punch down the dough and roll out on a floured surface to a 10x18-inch (25x45 cm) rectangle
- Step 6:
- Sprinkle evenly with mozzarella Parmesan chopped olives herbs garlic and black pepper
- Step 7:
- Starting from the long side roll up the dough tightly into a log
- Step 8:
- With a sharp knife slice the log in half lengthwise exposing the filling and carefully twist the two strands together keeping the cut sides facing up
- Step 9:
- Shape the twisted dough into a circle pinching the ends to seal and forming a wreath shape on the prepared baking sheet
- Step 10:
- Brush with beaten egg drizzle with olive oil sprinkle with extra herbs and Parmesan
- Step 11:
- Bake for 25 30 minutes or until golden brown and cooked through
- Step 12:
- Let cool slightly before serving Serve warm or at room temperature
Save to Pinterest This recipe became a tradition in our family gatherings pulling the flavorful bread apart together always brings smiles and shared joy.
Notes
For extra flavor add sun-dried tomatoes or swap herbs based on preference Serve with a side of olive oil and balsamic vinegar for dipping Pair with a crisp white wine or light-bodied red To make ahead prepare through step 9 cover and refrigerate overnight Bake fresh the next day
Required Tools
Large mixing bowl Measuring cups and spoons Rolling pin Sharp knife Baking sheet Parchment paper Pastry brush
Allergen Information
Contains wheat (gluten) milk (cheese) and egg Olives may be processed in facilities that handle nuts check labels if needed Always verify cheese is vegetarian if dietary restrictions apply
Save to Pinterest This savory wreath is perfect for sharing and impressing guests with both its appearance and flavor.
Common Recipe Questions
- → What type of olives work best for this bread?
Green and black pitted olives chopped finely both complement the savory and tangy flavors without overpowering the bread.
- → Can I prepare the dough ahead of time?
Yes, after shaping the wreath before baking, cover and refrigerate overnight. Bake fresh the next day for convenience.
- → Which herbs are recommended for maximum flavor?
Fresh parsley, rosemary, and basil offer a balanced and aromatic herb blend that enhances the cheese and olive filling.
- → How do I achieve a golden, shiny crust?
Brushing the shaped bread with beaten egg and drizzling olive oil before baking ensures a golden, glossy finish.
- → What are good serving suggestions with this bread?
Serve warm or at room temperature with olive oil and balsamic vinegar for dipping, and pair nicely with light-bodied red or crisp white wines.