Irresistible Olive & Cheese Bread Pinwheels: Your New Favorite Savory Pull-Apart Recipe

Who doesn’t love the comforting joy of pull-apart bread? While sweet versions like classic cinnamon rolls often steal the spotlight, it’s time to introduce you to their equally delightful and incredibly savory cousin: these fantastic Olive & Cheese Bread Pinwheels. This recipe offers a unique twist, transforming a beloved concept into an explosion of Mediterranean-inspired flavors that will quickly become a household favorite.

Imagine freshly baked bread, warm from the oven, with each tender pinwheel revealing a gooey, cheesy center and bursts of briny olives and fragrant herbs. These bread pinwheels are generously packed with the bold, salty notes of rich Kalamata olives and the piquant tang of capers, perfectly balanced by the luscious, melty goodness of mozzarella and the sharp, nutty undertones of Parmesan. A generous sprinkle of fresh thyme adds a robust, earthy aroma, while a final drizzle of your finest extra-virgin olive oil brings everything together with a silky, irresistible finish. The result? A perfectly textured, irresistibly flavorful, and utterly satisfying bread that’s ideal for any occasion.

Why These Savory Pinwheels Will Be Your New Go-To

These Olive & Cheese Bread Pinwheels aren’t just a treat; they’re an experience waiting to happen. Here’s why this recipe deserves a prime spot in your culinary collection and will have everyone asking for more:

Unforgettable Flavor Combination: The thoughtful marriage of intensely salty olives, bright tangy capers, creamy mozzarella, robust Parmesan, and earthy fresh thyme creates a complex and harmonious taste profile that is both sophisticated and incredibly comforting. Each bite is a delightful journey for your taste buds.
Perfect Texture Every Time: By using high-quality bread flour, we ensure a slightly heartier dough that yields a satisfying chew. When baked, the cheeses melt into a gooey, irresistible layer, creating a contrast that is simply divine.
Incredibly Versatile: Whether you’re searching for an impressive appetizer to serve at your next gathering, a unique and flavorful side dish to complement your main course, or simply a satisfying snack to enjoy any time of day, these pinwheels fit the bill perfectly. They pair wonderfully with hearty soups, fresh salads, or a glass of wine.
A Guaranteed Crowd-Pleaser: There’s something inherently fun about pull-apart bread. These pinwheels encourage sharing and conversation, making them a surefire hit with both adults and children. Watch them disappear quickly at any party or family meal!
Rewarding Homemade Baking: There’s immense satisfaction in baking bread from scratch. This recipe provides clear, detailed instructions, guiding you through each step to ensure a successful and delicious outcome, even if you’re new to bread making.

Gather Your Ingredients: Starting with the Dough

Crafting the perfect dough is the foundational step for these amazing pinwheels. Paying attention to each ingredient and its role will ensure a beautifully textured and flavorful bread. Here’s a closer look at what you’ll need for the dough:

White Bread Flour: This ingredient is absolutely crucial for achieving the desired texture. Bread flour boasts a higher protein content compared to all-purpose flour, which means it develops more gluten during kneading. This gluten network gives the bread its satisfying structure, elasticity, and that delightful chewiness we love. For a truly superior result, I always recommend using organic, non-GMO, and glyphosate-free flour. My personal favorite is from a domestic company, the Sunrise Flour Mill located in Minnesota, renowned for their exceptional grains.
Instant Yeast: Chosen for its incredible convenience, instant yeast can be directly mixed with your dry ingredients without the need for prior proofing. This streamlines the process, saving you time and making homemade bread baking more accessible and less intimidating.
Salt: Far from being just a flavor enhancer, salt plays a vital role in bread making by regulating yeast activity and strengthening the dough’s gluten structure. Finely ground table salt works perfectly here, ensuring it distributes evenly throughout the dough.
Lukewarm Water: The temperature of your water is critical for yeast activation. An ideal temperature is around 100°F (38°C). Water that’s too hot (above 130°F or 54°C) will kill the yeast, while water that’s too cold will drastically slow down or prevent the dough from rising effectively. Using an electric tea kettle with temperature control is a fantastic way to heat filtered water to the precise temperature needed.
Extra Virgin Olive Oil: Beyond simply adding moisture, high-quality extra virgin olive oil (EVOO) imparts a subtle richness and a wonderful depth of flavor to the dough itself. My top choice is always a single-source extra virgin olive oil from Italy, as these are typically less processed, leading to a healthier and more delicious product.

Dough Preparation Steps: Kneading to Perfection

Mixing dough for Olive & Cheese Bread Pinwheels

In the spacious bowl of a stand mixer, begin by combining the flour, instant yeast, and salt. Use a whisk to mix these dry ingredients thoroughly, ensuring the yeast and salt are perfectly dispersed throughout the flour.
Next, pour in the lukewarm water and the extra virgin olive oil.
Using a rubber spatula or a sturdy wooden spoon, gently mix the ingredients together. Continue mixing until they just come together to form a rough, shaggy dough.
Now, attach the dough hook to your stand mixer. Knead the dough on medium speed for approximately 7 minutes. The goal is to develop the gluten fully, resulting in a very smooth, elastic dough that is no longer sticky to the touch.
Kneading by Hand: If you don’t have a stand mixer, you can certainly knead the dough by hand in a large mixing bowl. This traditional method requires a bit more physical effort and a longer kneading time, typically at least 10 minutes. Continue kneading until the dough feels smooth, pliable, and springs back when gently poked with your finger.

First Proofing: Letting the Dough Relax and Rise

Dough proofing for Olive & Cheese Bread Pinwheels

Lightly oil a large, clean mixing bowl. Form the kneaded dough into a neat ball and place it in the oiled bowl, turning it once to ensure it’s fully coated. This prevents the dough from sticking as it rises.
Cover the bowl loosely with plastic wrap or a damp tea towel. This creates a warm, humid environment that is essential for yeast activity and prevents the dough from drying out and forming a crust.
Allow the dough to proof in a warm, draft-free place until it has roughly doubled in size. This process typically takes between 60 to 90 minutes. Keep in mind that the exact time can vary significantly depending on the ambient temperature of your kitchen; a warmer room will speed up the proofing, while a cooler room will slow it down.

Assembling Your Olive & Cheese Bread Pinwheels: The Fun Part!

Once your dough has completed its first proof and is beautifully risen, it’s time for the truly exciting part: transforming it into the visually appealing and incredibly flavorful pinwheels. Here’s a detailed look at the filling ingredients and how to prepare them for optimal results:

Proofed Dough: Your beautifully risen and ready-to-work dough.

Grated Mozzarella Cheese: Mozzarella is the star for that classic, stretchy, irresistible melt. You have the option to grate your own for optimal freshness and texture, or for convenience, a good quality pre-shredded mozzarella will also yield excellent results.

Finely Grated Parmesan Cheese: Parmesan adds a crucial layer of sharp, salty, and umami flavor that perfectly complements the briny olives. While pre-grated or pre-shredded is acceptable, if you happen to have a block of aged Parmigiano Reggiano in your fridge, taking the extra moment to grate it fresh will truly elevate the flavor and texture of your pinwheels.

Kalamata Olives: These distinctive Greek olives are renowned for their rich, fruity, briny, and subtly sweet flavor. For even distribution and easier eating, ensure they are pitted and halved.

Baby Capers: Also known as nonpareils, these tiny, briny flower buds add a wonderful salty, tangy, and slightly floral kick to the filling. Make sure they are thoroughly drained before use. If you only have larger, more mature capers on hand, simply give them a rough chop to ensure they integrate well into the mixture.

Fresh Thyme Sprigs: Fresh thyme is key here, offering a bright, aromatic, and earthy flavor that is far superior to its dried counterpart. Gently remove the leaves from their woody stalks, discarding the stalks. If fresh thyme is truly unavailable, you can substitute it with about one-third the amount of dried thyme – which in this recipe would be approximately half a teaspoon.

Extra Virgin Olive Oil (for drizzling): This olive oil is used to drizzle over the filling before rolling, adding another layer of richness and helping to bind the ingredients.

Salt & Freshly Ground Black Pepper: Standard seasonings that enhance all the individual flavors within the filling.

Pro Tip for Preparation: To ensure a smooth assembly process, make sure all your filling ingredients are prepped and ready before you start rolling out the dough. This includes grating cheeses, halving olives, draining and potentially chopping capers, and stripping thyme leaves. Having everything at hand will make the filling process a breeze!

Step-by-Step Guide to Forming and Baking Your Pinwheels

Begin by preheating your oven to 390℉ (199°C). While the oven heats, prepare your baking vessel.

Line a large, deep baking dish with parchment paper. A 10-inch round casserole dish is ideal for creating that classic pull-apart arrangement, but any similar deep baking dish will work beautifully. The parchment paper is key for preventing sticking and allowing for easy removal of the finished bread.

On a clean, lightly floured surface, gently punch down your proofed dough to release any accumulated air. Then, using a rolling pin, roll it out into a rough rectangle, aiming for dimensions of approximately 12 inches by 16 inches (30 cm by 40 cm). If the dough starts to stick to your rolling pin or the work surface, simply dust a little more flour underneath and on top.

Evenly distribute the grated mozzarella cheese across the entire surface of the dough. It’s a good idea to leave a small border (about half an inch or 1.2 cm) on one of the longer sides; this will help you seal the roll tightly.

Next, generously sprinkle the finely grated Parmesan cheese, followed by the halved Kalamata olives, the drained capers, and finally, the fresh thyme leaves. Season lightly with salt and freshly ground black pepper to taste. Drizzle the entire surface with the quarter cup of extra virgin olive oil.

Starting from the long side opposite the clean border you left, carefully and tightly roll the dough up into a neat log. Aim for a snug roll to ensure beautiful, defined pinwheel spirals when cut.

Using a very sharp knife or even a piece of unflavored dental floss for exceptionally clean cuts, slice the rolled dough evenly into rounds. Aim for a thickness of about 1 1/4 to 1 1/2 inches (3-4 cm).

Immediately transfer each cut round to your prepared baking dish, placing them cut-side up. This quick transfer is important to prevent the olive oil and other filling ingredients from leaking out onto your working surface. Arrange them snugly in the dish. If you are using a larger, shallower baking dish, slightly thinner slices might be better to cover the surface adequately.

Baking and Finishing Your Perfectly Golden Pinwheels

Once all the pinwheels are carefully arranged in the baking dish, cover them loosely with a clean tea towel. Allow them to rest for a final 15 minutes. This brief second proofing step helps the dough to relax and puff up slightly before it goes into the oven, contributing to a lighter, airier texture.
Transfer the baking dish to your preheated oven and bake at 390℉ (199°C) for approximately 35 minutes. You’ll know they’re ready when the tops are beautifully golden brown and the bread is thoroughly baked through. The cheese should be gloriously melted and bubbling.

Serving Your Delicious Pinwheels: The Grand Finale

Once baked to perfection, carefully remove the dish from the oven and allow the bread to cool for about 15 minutes. This crucial resting period allows the melted cheese to set slightly and all the wonderful flavors to meld together even further.
Before serving, elevate the experience by sprinkling with a bit more fresh salt and freshly ground black pepper. Add extra fresh thyme leaves for an aromatic garnish that hints at the delightful flavors within. Finish with another generous drizzle of your best extra virgin olive oil; this adds a vibrant sheen and significantly enhances the overall taste.
To serve, simply pull on the edges of the parchment paper to gracefully lift the entire bread out of the baking dish and transfer it to a beautiful serving plate. These Olive & Cheese Bread Pinwheels are truly at their best when served warm, allowing you to fully appreciate their gooey cheese and intoxicating aromatic notes.

Expert Tips for Achieving Perfect Pinwheels Every Time

To ensure your Olive & Cheese Bread Pinwheels turn out absolutely perfect, keep these handy tips in mind:

Don’t Rush the Proofing Process: Patience is a virtue in bread baking. While the recipe provides estimated times for proofing, always prioritize visual cues. The dough should truly be doubled in size, feeling light and airy, rather than strictly adhering to the clock.
Ensure Even Filling Distribution: To guarantee that every single bite of your pinwheel is packed with the delicious flavors of olives, cheese, and capers, take your time to evenly spread and sprinkle all the filling ingredients across the rolled-out dough. Pay special attention to covering the edges thoroughly.
A Tight Roll is Your Secret Weapon: When rolling the dough into a log, aim for it to be as tight and compact as possible. A snugly rolled log will not only yield beautiful, defined spirals when cut, but it will also help hold all the delicious filling in place during baking.
Achieve Clean Cuts: For perfectly formed pinwheels, use a very sharp knife to slice the dough log. Alternatively, for an even smoother, cleaner cut that won’t squish the dough, unflavored dental floss works wonders! Simply slide a piece of floss under the log, cross the ends over the top, and pull to cut through.
Serving Warm for Maximum Enjoyment: While these pinwheels are certainly delicious even when cooled, they are truly exceptional when served warm. This allows the cheeses to remain delightfully gooey and soft, and the aromas of the herbs and olives to be at their most vibrant.

Creative Variations to Explore

Feel free to get creative and customize your Olive & Cheese Bread Pinwheels to suit your personal taste preferences! Here are a few ideas to inspire you to experiment:

Spice It Up: For those who enjoy a little kick, add a pinch or two of red pepper flakes to the filling mixture. This provides a subtle warmth that complements the savory flavors beautifully.
Herb Swaps: While fresh thyme is fantastic, don’t be afraid to experiment with other fresh herbs. Try oregano, basil, rosemary, or even a blend of Italian herbs for a different aromatic profile.
Different Cheeses: Mix and match your favorite cheeses! A blend of provolone, fontina, or even a smoky cheddar can add varying layers of flavor and melt characteristics. Consider using a sharper aged white cheddar for extra tang.
Sun-Dried Tomatoes: Finely chop some oil-packed, drained sun-dried tomatoes and add them to the filling. They provide an intense burst of umami and a delightful sweetness that pairs wonderfully with olives and cheese.
Artichoke Hearts: Chopped canned or jarred artichoke hearts (ensure they are well-drained) can introduce another layer of savory goodness and a tender texture to your pinwheels.
Garlic Infusion: Add a teaspoon of minced fresh garlic or garlic powder to the filling for an extra aromatic punch.

Storage and Make-Ahead Options for Convenience

These savory pinwheels are truly at their peak when enjoyed fresh from the oven, but here’s how to best handle any leftovers or plan your baking in advance:

Storage: Any leftover Olive & Cheese Bread Pinwheels can be stored in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to 4 days.
Reheating: To bring them back to their warm, gooey best, reheat the pinwheels in a preheated oven at 350℉ (175°C) for about 10-15 minutes, or until they are warmed through and the cheese is beautifully melted again. While you can microwave them briefly, be aware that this method might slightly alter the texture, making them less crisp.
Make-Ahead Dough: To simplify your baking day, the dough can be prepared a day in advance. After the initial kneading, instead of proofing at room temperature, place the oiled ball of dough in an oiled bowl, cover it tightly with plastic wrap, and let it proof slowly in the refrigerator overnight. On baking day, simply bring the dough to room temperature for about 30-60 minutes before rolling and filling.
Freezing Baked Pinwheels: For an even longer-term solution, once the pinwheels are baked and completely cooled, you can freeze them in an airtight container or freezer bag for up to 1-2 months. Thaw at room temperature and reheat as described above.

Olive & Cheese Bread Pinwheels

Adapted from The Food Fox

These savory pull-apart bread pinwheels are a flavor sensation, bursting with briny Kalamata olives, zesty capers, gooey mozzarella, sharp Parmesan, and aromatic fresh thyme. Perfect for sharing as an appetizer, side dish, or snack!

Prep Time 30 minutes

Resting Time 1 hour 45 minutes

Total Time 2 hours 15 minutes

Servings 8 to 10 servings

Author Rosemary Stelmach

Ingredients

For the Dough

4
cups
white bread flour
(500 grams)
2
teaspoons
instant yeast
1 1/2
teaspoons
salt
1 1/3
cups
lukewarm water
1
tablespoon
extra virgin olive oil

For the Filling

2 1/2
cups
grated mozzarella cheese
(about 10 ounces)
1/2
cup
finely grated parmesan cheese
(about 1.5 ounces)
1
cup
kalamata olives, pitted & halved
(about 5.5 ounces)
2
tablespoons
drained baby capers
(about .8 ounce)
4
sprigs
fresh thyme, leaves only with woody stalks discarded
(plus extra for garnish)
1/4
cup
extra virgin olive oil for drizzling
(plus extra for finishing)
salt & freshly ground black pepper

Instructions

In the bowl of a stand mixer, add the flour, yeast & salt. Mix well with a whisk to incorporate the dry ingredients. Add the water and oil. Using a rubber spatula or wooden spoon, mix the ingredients until a rough dough comes together. Attach the dough hook and knead the dough on medium speed for about 7 minutes until you have a very smooth dough.

You can also do this by hand in a large mixing bowl, kneading for at least 10 minutes.
Shape the dough into a ball, then leave to proof in an oiled bowl, covered with plastic or a damp towel until doubled in size. Depending on the temperature of your kitchen, it should take around 60 to 90 minutes.
Preheat the oven to 390℉ and line a large deep baking dish with parchment paper. A 10-inch round casserole dish works well. On a clean floured surface, roll out the dough to a rough rectangle of about 12″ by 16″. If it seems to be sticking, reapply more flour beneath the dough as you roll.
Distribute the grated mozzarella evenly all over the surface, then the finely grated parmesan, followed by the olives, capers and thyme leaves. Carefully roll the dough up in the length, then cut evenly into rounds of about 1 1/4″ to 1 1/2″ in thickness. Transfer each round to the prepared baking dish – cut side up – immediately after cutting to prevent the oil from leaking out onto the working surface. If you are using a larger baking dish, shallower slices will cover the larger surface.
Cover loosely with a tea towel to rest for 15 minutes, then bake in the heated oven at 390℉ for 35 minutes or until golden brown and baked through.
Remove from the oven and leave to cool for 15 minutes before sprinkling with salt, pepper, more thyme leaves and another drizzle of extra virgin olive oil. The bread can be transferred to a serving plate by pulling on the edges of the baking paper and lifting it out. Best served while still warm.

Conclusion: A Savory Delight for Any Occasion

These Olive & Cheese Bread Pinwheels are more than just a recipe; they’re an invitation to enjoy the simple pleasures of homemade bread, elevated by bold, savory, and aromatic flavors. With their irresistible pull-apart texture and a filling bursting with Mediterranean goodness, they are guaranteed to impress. Whether you’re baking for a special gathering, a casual family meal, or simply to treat yourself to something extraordinary, these pinwheels are sure to become a beloved staple in your home. Don’t hesitate to dive into the rewarding world of savory bread baking – you’ll be incredibly glad you did!

Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.

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