Savory Herb Cheese Olive Wreath

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.

This bread has become a holiday favorite in my home everyone loves pulling apart the warm cheesy wreath 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

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This wreath brings the family together every holiday season for joyful moments and shared stories.

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

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Enjoy this aromatic herb and cheese olive wreath fresh from the oven for a delightful appetizer that impresses every time.

Recipe Q&A

→ What type of flour is best for this bread?

All-purpose flour works well, providing enough gluten to achieve a soft yet sturdy dough suitable for shaping the wreath.

→ Can I use a different cheese blend?

Yes, mozzarella and Parmesan create a melty and flavorful filling, but you can include provolone or fontina for variation.

→ How do I prevent the wreath from drying out?

Brushing the dough with egg wash and olive oil before baking helps retain moisture and promotes a golden crust.

→ What herbs enhance the flavor profile best?

Fresh parsley, rosemary, and basil complement the cheeses and olives, adding aromatic notes and freshness.

→ Can this be prepared in advance?

Yes, after shaping the wreath, cover and refrigerate overnight, then bake fresh the next day for convenience.