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Greek Olive Bread Twists (Soft & Fluffy Mediterranean Bread with Olives & Sun-Dried Tomatoes)

Yield: 12–16 twists

Soft, fluffy homemade bread twisted with a savory filling of Kalamata olives, sun-dried tomatoes, and herbs. These bakery-style olive bread twists are packed with Mediterranean flavor and perfect for serving alongside soups, salads, or as part of a mezze spread.

Ingredients

For the Dough

2 cups lukewarm water
2 teaspoons granulated sugar
1 1/2 teaspoons instant active yeast
1/4 cup flour
4 cups all-purpose flour
1 1/2 teaspoons salt
1/4 cup olive oil

For the Olive Filling

1 cup Kalamata olives, pitted and chopped
1/2 cup sun-dried tomatoes, finely chopped
1–2 teaspoons dried oregano or a mix of dried thyme and rosemary
Freshly cracked black pepper, to taste

For Topping

Water, for brushing
Sesame seeds (optional)

Instructions

In the bowl of a tabletop mixer, combine the water, sugar, yeast, and 1/4 cup flour. Whisk and let sit for 8 minutes until foamy.

In a separate bowl, whisk together the flour and salt. Add to the yeast mixture along with the olive oil.

Knead on low speed for 10 minutes, until smooth and elastic.

Transfer dough to a lightly greased bowl, cover, and let rise until doubled in volume.

In a bowl, combine the olives, sun-dried tomatoes, herbs, and black pepper. Set aside.

Preheat the oven to 400°F (200°C). Line baking trays with parchment paper.

Transfer the dough to a clean work surface and roll into a large rectangle.

Evenly scatter the olive mixture over the dough and gently press it in.

Cut the dough into thick strips.

Twist each strip and place on the prepared trays. Set it aside to rest for 20-30 minutes until puffed (not doubled in size)

Brush lightly with water and sprinkle with sesame seeds, if using.

Bake for 20–25 minutes, until golden brown and cooked through.

Allow to cool slightly before serving.

Notes

Kalamata olives give the best flavor, but any olives can be used.Make sure sun-dried tomatoes are not too wet—pat dry if needed.You can use oregano for a classic flavor or thyme and rosemary for a more rustic taste.These are best served warm but also taste great at room temperature.Freeze baked twists for up to 1 month and reheat before serving.

Make-Ahead Tip

Prepare and shape the twists, then refrigerate overnight or freeze. Bake fresh when ready to serve for the best texture and aroma.

Serving Suggestions

Serve with dips, soups, salads, or as part of a mezze platter with feta, olives, and spreads.

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Greek Olive Bread Twists (Soft & Fluffy Mediterranean Bread with Olives & Sun-Dried Tomatoes)

Watch the Video