This Pull Apart Olive Bread recipe is all about taking ordinary dough and transforming it into something extraordinary with just a handful of flavorful ingredients. We’re talking about olives, sun-dried tomatoes, fragrant oregano, and rich feta cheese — and let’s not forget about the irresistible golden-brown crust that forms as it bakes. It’s like a work of art!
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But here’s the real kicker: thanks to our genius hack, you don’t need any fancy knife skills to enjoy this bread. Just grab a piece and pull—it’s that easy! Whether you’re snacking solo or hosting a gathering, this bread is guaranteed to steal the show.
What is Olive Bread?
Simple pre-made, unbaked rolls are the secret to making this a super quick and easy recipe for pull-apart bread. Then, nestled between the pillowy pockets of dough are briny Kalamata and green olives and bright sun-dried tomatoes to impart layers of flavor. Crumbled feta cheese adds its creamy saltiness to the top and oregano adds just the right amount of herbaceous flavor and fragrance.
As the bread bakes, the dough rises, the cheese melts, and the flavors mingle and meld into the most incredibly delicious bread! And since we use rolls to make the pull-apart bread, once it’s ready, you just tear off a piece. No knife needed!
Crispy on the outside and soft on the inside, this bread has the perfect texture while also packing a punch of flavor. Snack on it all on its own or serve it with dipping oil, marinara, whipped feta, or your favorite dip.
Ingredients You Need
- Unbaked dinner rolls – These little doughy balls are the building blocks of our pull-apart olive bread adventure. Buying dough that’s already made saves tons of time!
- Sliced Kalamata olives – These tangy, briny slices add a burst of Mediterranean flavor to every bite.
- Green olives – These add a slightly milder taste compared to their Kalamata counterparts, balancing out the flavor in the bread.
- Sun-dried tomatoes – These chewy nuggets of concentrated tomato goodness add an irresistible sweet and savory kick and a bright pop of color.
- Crumbled feta cheese – Feta adds a creamy, salty richness that takes this bread to the next level.
- Dried oregano – A sprinkle of this fragrant herb brings a hint of earthy freshness to our bread and gives it that unmistakable Mediterranean flair.
- Olive oil – Olive oil adds moisture and richness making each bite perfectly tender and flavorful. Plus, it gives the bread a gorgeous golden crust!
- Non-stick cooking spray – A quick spritz of non-stick cooking spray ensures our bread pops out of the pan easily, so you can dive right in and devour the olive-y goodness once it’s had a few minutes to cool!
Easy Steps to Make Olive Bread
- Combine bread, tomatoes, and olives. Add the rolls to the prepared loaf pan and with the dry kalamata olives, green olives, and sun-dried tomatoes.
- Cover. Place plastic wrap over the pan and let the loaf rise.
- Add remaining ingredients. Crumble feta cheese over the top of the bread and evenly shake the oregano over top. Then, add the olive oil.
- Bake. Place the pan in the oven and bake until it is fully cooked and golden brown.
- Serve. Once you remove the pan from the oven, allow the bread to cool for a few minutes before serving it warm.
Variations
- Veggies – Swap some or all of the olives for roasted red peppers and artichoke hearts.
- Herbs – Add a sprinkle of basil or other dried herbs for a fresh twist.
- Italian – Trade the olives for chopped pepperoni and black olives, and throw in some diced red bell peppers, Italian seasoning, and shredded mozzarella cheese for an Italian version.
- Heat – Add sliced jalapeños or banana peppers for a spicy kick. Or add a pinch of red pepper flakes for extra heat.
- Mushrooms – Replace some or all of the olives with sautéed mushrooms and caramelized onions.
- Cheese – Swap out the feta for Swiss, Monterey Jack, goat cheese, or cheddar.
Can I Store Leftovers?
Yes, you can definitely store leftovers — if you have any! But keep in mind that while typical baked bread can be stored on the counter, this version has cheese so it will need to be kept in the refrigerator or freezer.
To refrigerate the bread, wrap it tightly in plastic wrap and store it for 3-4 days. To reheat it, just microwave it in intervals until it reaches the temperature you want.
You can freeze this bread for up to 3 months but keep in mind that the feta may not have exactly the same texture when it thaws. To defrost frozen bread, place it in the refrigerator for 24 hours before you intend to reheat it.
More Bready Recipes
If you were bowled over by this bread, you’ll want to take a look at these other easy-peasy recipes!
Cheesy Garlic Bread (Pull Apart Bread)
Pull Apart Olive Bread
Ingredients
- Non-stick cooking spray
- 12 dinner rolls unbaked, thawed
- 1/4 cup sliced Kalamata olives
- 1/4 cup green olives
- 1/4 cup sun-dried tomatoes
- 1/4 cup crumbled feta cheese
- 2 teaspoons dried oregano
- 2 Tablespoons olive oil
Instructions
- Spray a loaf pan with non-stick cooking spray.Non-stick cooking spray
- Place 12 Dinner Rolls into the loaf pan.12 dinner rolls
- Nestle in 1/4 cup sliced Kalamata olives and 1/4 cup green olives and sun-dried tomatoes among the dinner rolls.1/4 cup sliced Kalamata olives, 1/4 cup green olives, 1/4 cup sun-dried tomatoes
- Allow 3-4 hours for the loaf to rise until it is about 1-inch above the pan.
- Carefully remove any plastic wrap covering the loaf.
- Sprinkle 1/4 cup crumbled feta cheese evenly over the top of the rolls.1/4 cup crumbled feta cheese
- Sprinkle 2 teaspoons of dried oregano over the top.2 teaspoons dried oregano
- Drizzle 2 Tablespoons of olive oil evenly over the top.2 Tablespoons olive oil
- Bake in the oven at 350 degrees Fahrenheit for 20-25 minutes or until the bread is golden brown and cooked through.
- Remove from the oven, and let it cool slightly before serving.
Equipment
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Nutrition
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Hello,
Frozen dinner rolls aren’t available in our country, can you please share an easy recipe for one?
Thank you!!
Hi Venus! This is a great frozen dinner rolls recipe. We hope you enjoy!
Xo,
Alia & Radwa
Can you prepare/assemble the loaf a day ahead and keep in fridge until ready to bake the next day??
Hi Rose! We haven’t tested it but think it should work. We recommend letting it come back to room temperature to rise again before baking. We’d love to know how it goes if you try it out!
Xo,
Alia & Radwa
Mine is getting ready to go into the oven next, so simple and looks divine!
We hope you enjoy it, Andrea!
Xo,
Alia & Radwa
Just an update, this turned out great and even got compliments from my very picky husband. Will definitely make this again. Of note, I cut the rolls up after they thawed and layered the olives and spices.
hi! how does this hold up if I make it in advance? thanks!
It’s best fresh but stored well in the fridge for 3-4 days. We hope you enjoy! 😊
Xo,
Alia & Radwa
Absolutely delicious! Two questions: 1) the center rose nicely but then deflated. Any advice?
2) what do you serve it with?
Thanks so much!
Hi Jeri!
Sinking can be due to overproofing or underproofing. We love to snack on it all on its own or serve it with dipping oil, marinara, whipped feta, or your favorite dip.
Well, on a positive note. I prepared this to the tee and it came out great. I took the rolls out of the freezer, placed them in a zip lock bag, placed them in the refrigerator overnight. The next day I did the first step, let them sit out for about 4 hours, all went well. Finished the process and WOW. Can’t wait to try your other variations.
Thank you, Tim! We’re so glad it turned out well for you! 😊
Xo,
Alia & Radwa
Made this last night with okay results….I too had questions about the rolls and “if they should be thawed before the recipe is assembled” – The pictures included in the post definitely look to be unthawed rolls at that point and step 4 states “Allow 3-4 hours for the loaf to rise until it is about 1-inch above the pan.” – I would suggest updating the recipe to define the steps more clearly for the readers.
For clarity, I thawed the rolls at room temp for 3 hours BEFORE assembly – as another reader posted, it was dealing with a gooey mess at that point – I will make it again and assemble with the rolls frozen and allow them to rise (thaw) for the 3-4 hours as stated in the recipe steps.
We’re sorry to hear the rolls were gooey but appreciate the feedback, Pamela! We will work to clarify the recipe and hope you continue to enjoy others on the site.
Xo,
Alia & Radwa
Thanks for the prompt reply…will definitely be trying your other wonderful recipes 🙂
What type of sun dried tomatoes did you use? In the jar with olive oil or freeze dried in the bag?
If I use the ones in the jar, should I make sure to put them on a paper towel to remove the excess oil?
Thank you.
Either will work! Yes, be sure to drain the excess liquid if using tomatoes in oil. We hope you enjoy, Sheryl!
Xo,
Alia & Radwa
Hi!
Thaw rolls FIRST on counter.?
THEN assemble in sprayed loaf pan to double in size?
Recipe DOES not say how to thaw first, before assembling into loaf pan.
I’ve never used these rolls before.
*Can I also try w cinnamon, sugar, pecans, for another bread?
Thank you.😊
Hi! Yes, thaw on the counter or in the fridge. Then, let them rise after assembling. Sure! We’d love to know how it turns out. 😊
Xo,
Alia & Radwa
YUMMY
Thank you, Amy!
Xo,
Alia & Radwa
Quick questions for clarity – 1. Why am I preheating the oven as step one when I’m not baking for another 4-5 hours? Are we supposed to heat up the oven, then shut off and let bread rise in there? 2. The Rhodes rolls will rise during the thawing process. They say to defrost by putting in a bread pan and letting rise in refrigerator for 8-16 hours? How are you defrosting them so they don’t rise into a sticky mess before assembling them? Since you’ve updated the recipe to using thawed rolls, can you clarify your process? Thanks!
Hi! You’re right. You do not need to preheat the oven in step one.
So you do not place the bread to rise in the oven. You can thaw the rolls as we directed in the recipe OR you can also thaw in the refrigerator for 8-16 hours, that takes much longer than if you were to cover and let rise on the counter.
We hope this helps! Please let us know if you have any additional questions. 😊
Xo,
Alia & Radwa
I made it and it is incredible!
We’re so glad you enjoyed it, Helen!
Xo,
Alia & Radwa
frozen or thawed dough
Thawed!
Xo,
Alia & Radwa
What size loaf pan?
8-1/2 x 4-1/2 x 2-1/2 inches!
Xo,
Alia & Radwa
Are you putting a frozen dinner rolls? Are they defrosted first and what brand do you recommend?
Yes, uncooked defrosted rolls. We love Rhodes, but any brand will work!
Xo,
Alia & Radwa
Rolls are frozen, combine ingredients and let sit 3-5 hours?
We recommend using thawed rolls! We updated the recipe card to make that clear.
Xo,
Alia & Radwa