Olive Pinwheel Bread
Delight your taste buds with Olive Pinwheel Bread, a show-stopping appetizer or snack that combines the warm, fluffy texture of homemade bread with a savory olive filling. This recipe features layers of finely chopped black or green olives, Parmesan cheese, fresh parsley, and a hint of garlic, all rolled into a beautiful spiral of soft, golden dough. The dough itself is enriched with milk and butter, making it irresistibly tender and flavorful. Perfect for parties, picnics, or an indulgent treat at home, these pinwheels are easy to make and bake to perfection in just 30 minutes after a satisfying hands-on prep. Serve them warm or at room temperature, and watch them disappear in no time! Whether you're a bread lover or olive enthusiast, these pinwheels are bound to become your new favorite.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2 tablespoons Sugar
- 1.5 teaspoons Salt
- 2.25 teaspoons Active dry yeast
- 1 cup Warm water (about 110°F/43°C)
- 0.5 cup Milk
- 2 tablespoons Unsalted butter, melted
- 1 cup Pitted black or green olives, finely chopped
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 large Egg, beaten (for egg wash)
Instructions
In a large mixing bowl, combine the flour, sugar, salt, and active dry yeast.
In a separate bowl, mix together the warm water, milk, and melted butter. Gradually add the liquid mixture to the dry ingredients, stirring until a dough forms.
Knead the dough on a floured surface for about 8-10 minutes, or until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm place for 1 hour, or until it has doubled in size.
In the meantime, make the filling by mixing together the chopped olives, grated Parmesan cheese, parsley, garlic, and olive oil in a small bowl.
Once the dough has risen, punch it down and roll it out into a large rectangular sheet, roughly 12x18 inches.
Spread the olive filling evenly over the surface of the dough, leaving a 1-inch border around the edges.
Starting at one of the long edges, tightly roll the dough into a log. Pinch the seam to seal and place the log seam-side down.
Using a sharp knife, carefully slice the log crosswise into 1-inch thick pinwheels.
Arrange the pinwheels on a parchment-lined baking sheet, leaving some space between them for expansion.
Cover the pinwheels loosely with a kitchen towel and let them rise for an additional 30 minutes.
Preheat your oven to 375°F (190°C).
Brush the tops of the pinwheels with the beaten egg to give them a golden finish.
Bake in the preheated oven for 25-30 minutes, or until the pinwheels are golden brown and cooked through.
Remove from the oven and let the pinwheels cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 729 mg | 32% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.0 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 94 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 114 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
