The softest bakery-style Mediterranean olive bread packed with bold Greek flavor!

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.

My weakness is bread. There’s no way I can give it up, and since I know so many of you are like me, too, I had to share one of my favorite bread recipes with you. These olive bread twists are addictive and everything I love about Mediterranean baking—simple ingredients transformed into something incredibly flavorful and beautiful. The dough bakes up soft and fluffy while the twisted layers create golden edges and pockets of savory olive filling throughout. Briny Kalamata olives, sweet sun-dried tomatoes, and fragrant herbs come together in every bite, making these twists feel rustic, cozy, and bakery-worthy all at once.

Why you’ll love these Greek Olive Bread Twists

Soft, fluffy, warm

Beautifully golden

Twisted layers

Briny Kalamata olives

Sweet sun-dried tomatoes

Fragrant, herby, tangy

Rich, savory, homemade

Mediterranean bread

What makes the dough soft and fluffy?

Lukewarm water activates the yeast and creates a soft, airy dough. If it’s too cold, it will take a while for the yeast to activate; if it’s too hot, it will kill it. So, lukewarm is the sweet spot for activating and creating foam.

Granulated sugar helps feed the yeast and encourages a beautiful rise.

Instant yeast gives the bread its light, fluffy texture and helps it rise quickly.

Flour creates the structure of the dough while keeping the twists soft and tender. I haven’t tried another flour, but let me know if you make these gluten-free.

Salt balances the flavor and strengthens the dough.

Olive oil enriches the dough, adds moisture, and creates a soft Mediterranean-style crumb.

What gives the filling its Mediterranean flavor?

Kalamata olives, roughly chopped, add bold, briny, savory flavor and a rich, meaty texture. They provide the best rich, briny flavor, but any favorite olives can be used.

Sun-dried tomatoes, roughly chopped, bring concentrated sweetness and deep umami flavor that beautifully balance the olives. If they feel very oily or wet, gently pat them dry before adding them to the filling.

Dried oregano, thyme, or rosemary adds earthy, aromatic Mediterranean flavor and warmth. Using oregano creates a classic Greek flavor, while thyme and rosemary give the twists a more rustic Mediterranean flavor. Use what you like!

Freshly cracked black pepper enhances the savory filling and adds gentle heat.

What makes them look like they’re from the bakery?

Water helps the tops bake up beautifully golden.

Sesame seeds add light crunch, nuttiness, and a classic bakery-style finish.

How do I activate the yeast?

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

Do I knead the bread dough?

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.

How long should the dough rise?

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

Is the olive filling easy to make?

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

How do I shape the olive bread twists?

Preheat the oven to 400°F (200°C). Line baking trays with parchment paper. Transfer the dough to a clean work surface and roll it 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 it on the prepared trays. Set aside to rest for 20–30 minutes until puffed, but not doubled in size.

Do I bake the twists for long?

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.

What’s the best way to serve Greek olive bread twists?

These bread twists are best served warm, but are also delicious at room temperature. Serve alongside soups, salads, dips, or as part of a mezze platter with feta cheese, olives, hummus, tzatziki, and Mediterranean spreads.

Can I make these ahead?

The twists can be fully shaped in advance and refrigerated overnight or frozen before baking. Bake fresh when ready to serve for the best texture, aroma, and bakery-style crispness. You can also freeze baked twists for up to 1 month and reheat gently before serving.

Do you have more stuffed breads?

Spinach & Feta Alevropita (Greek Quick Bread)

Lagana Bread: Greek Flatbread Filled with Olives, Sun-dried Tomatoes & Herbs

Loaded Olive & Halloumi Bread

Homemade Greek Olive Bread

Tirokouloura: Feta Cheese Stuffed Bread Rings

Spanakopita Cornbread

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

Yield: 12–16 twists

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)