Tiny, golden towers of dough punctuated by bursts of tangy olives is the unique texture of Bread & Olive Skewers. These playful little bites transform bread and olives into something great for impressing guests or turning an ordinary snack into a flavor adventure.
They are bite-sized, colorful, and ridiculously fun to assemble, and are as much a joy to make as they are to devour.
What are Bread & Olive Skewers?
Bread & Olive Skewers are simple pieces of yeasted dough wrapped around olives placed on a skewer, and baked. They blend the yeasty richness of fresh bread with the bold, salty pop of olives.
This recipe riffs on Mediterranean bakes and antipasto culture, which involves small breads paired with olives and has long been popular in Italian and Spanish kitchens. Skewering makes them portable, party-ready, and impossibly Instagrammable.
Pro Tips for The Best Bread & Olive Skewers
- Use pitted olives like kalamata, green, or black. Pitting saves fingers and prevents accidental knife nicks.
- If your olives are very salty or packed in brine, give them a quick rinse and pat dry to avoid overly salty bread.
- Knead until smooth and slightly springy, as this develops gluten for a nice chew. This takes about 10 minutes by hand, or 7 minutes on low speed with a mixer.
- For extra flair, sprinkle a little flaky sea salt, dried oregano, or grated Parmesan before baking.
Frequently Asked Questions
What kind of olives work best?
Pitted varieties are easiest, such as Kalamata, Castelvetrano, or green Spanish olives, and they are all excellent. Choose based on how briny or fruity you like them.
Can I use instant yeast instead of active dry?
Yes, just follow the packet instructions. If using instant yeast, you can mix it directly with the dry ingredients and skip the separate bloom step. But the given method, which is blooming in warm water with milk and honey, works reliably and adds flavor.
Can I make these ahead of time?
You can shape them and refrigerate them covered for up to 12 hours, then bring to room temp and bake. Alternatively, you can fully bake, freeze, and reheat from frozen.
How to Store Bread & Olive Skewers
Storing at room temperature works, just keep them in an airtight container for up to 48 hours. Re-crisp in a 170°C/340°F oven for a few minutes. For longer storage, keep it in the fridge for up to 4 days.
Ingredients
How to Make Bread & Olive Skewers
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In a bowl, whisk together water, warm milk, and honey. Add the yeast, whisk again, then set aside for 10 minutes.
In a bowl, whisk together water, warm milk, and honey. Add the yeast, whisk again, then set aside for 10 minutes.
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Mix olive oil, flour, and salt until it comes together. Knead until smooth and let it rise for an hour.
Mix olive oil, flour, and salt until it comes together. Knead until smooth and let it rise for an hour.
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After the rise, gently deflate the dough, cut it into 5 portions, and roll each portion into a rope.
After the rise, gently deflate the dough, cut it into 5 portions, and roll each portion into a rope.
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Wrap the dough around the olives and skewer so each olive sits snugly with the dough between them. Lightly brush each assembled skewer with olive oil for shine and flavor.
Wrap the dough around the olives and skewer so each olive sits snugly with the dough between them. Lightly brush each assembled skewer with olive oil for shine and flavor.
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Bake in an oven at 190°C / 375°F for 20 minutes. Serve warm as-is or with your favorite dipping sauces.
Bake in an oven at 190°C / 375°F for 20 minutes. Serve warm as-is or with your favorite dipping sauces.
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