Pull-apart bread with olives

20-40 Min. Moderate 16 pieces

Here’s how it’s done:

  • 1
    Mix the flour thoroughly with the dry yeast and place in a mixing bowl with all the ingredients. Mix in a food processor to create a smooth dough and then knead thoroughly. Cover and leave to rise in a warm place for about 1 hour until it has doubled in volume. Preheat the oven to 180°C.
  • 2
    For the filling, drain the olives thoroughly and peel the garlic as needed. Chop both finely. Mix the Streichglück spread with the olives, garlic, pepper and salt. Take a suitable loaf tin (26 cm) and grease it well.
  • 3
    Knead the dough briefly with a little flour to prevent stickiness, leave to rest for a further 5 mins, then roll out approx. 0.5 mm - 1 cm and leave to rest again for another 10 mins. Spread the filling on the dough and cut into approx. 8 × 8 cm squares. Stack 4 squares of dough on top of each other and place it in the tin. Cover and leave to rise for another 20 mins.
  • 4
    Bake the bread for approx. 40 mins (middle/bottom oven rack) until golden brown, after approx. 30 mins cover with baking paper. Remove the bread and leave to cool down briefly in the tin, then remove from the tin, leave to cool thoroughly on a cooling rack and serve.
  • 5
    The pull-apart bread is also great with the spring quark recipe!

Bon appétit!


Streichglück Herbs
150 g


Streichglück Herbs

For the filling:
150 g
Streichglück spread (room temperature) – any variety
1 small glass
black olives
a little
garlic as required
a little
pepper and salt
For the dough:
500 g
wheat flour
250 ml
lukewarm water
1 pck
organic dry yeast
3 tbsp
olive oil
1 tsp
5 g

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