Have you ever had pull-apart bread?
An easy, cheesy appetizer for a special family supper, this pull-apart olive loaf strikes a balance between fun and flavour that will keep your whole family happy!
How to Make Pull-Apart Bread
The secret to pull-apart bread is that it’s composed of several pieces of dough separated by layers of cheese or other toppings, and the secret to my pull-apart bread is rather than use regular bread dough, I opt for biscuit dough.
I prefer to use a batch of Pioneer Woman’s self-rising biscuit dough, but you can also use pre-made biscuit dough (such as the 16oz Pilsbury canister). I like to make the biscuit dough with half sprouted flour to increase the nutrients (and make myself feel less guilty about the next ingredient).
The amount of cheese that you can use is personal preference. If I’m making it for Ella and myself, I tend to use about 1 cup but my dad likes his with up to 2 cups of cheese!
And, of course, feel free to substitute the toppings for whichever flavours your family prefers. I often make our pull-apart olive loaf when we’re having puttanesca or Italian wedding soup, so I go for Italian seasonings and toppings that compliment those dishes well.
It’s also fun to sometimes make a sweet pull-apart loaf for dessert or an indulgent breakfast.
I just used a standard-sized loaf pan for my olive pull-apart bread, and though I usually like to line my loaf pans to make clean-up easier, I find the olive oil used to coat the biscuit dough makes that an unnecessary step with this recipe.
I hope you enjoy my easy healthy recipe for olive pull-apart olive loaf and please let me know if you give it a try!
- 1 batch biscuit dough, or 16 oz. Can Biscuits
- ½ teaspoon basil, to taste
- ½ teaspoon oregano, to taste
- 2 cloves garlic
- Salt and Pepper, to taste
- 2 Tablespoons Olive Oil
- ½ Cup Red Peppers, diced
- ½ Cup Black Olives, sliced
- 1 ½ Cups Mozzarella, shredded
- ½ Cup Provolone Cheese, shredded or diced
- Preheat oven to 350F.
- Simply whip up your biscuit recipe and rip or cut the dough into 3" portions. (If using premade biscuits, quarter the biscuits to get the best size.)
- Grate the cheese, chop the olives, red peppers, and garlic and grab a standard-sized loaf pan. Pour the olive oil into a shallow bowl.
- From then on, it's a simple assembly job.
- Dip the biscuits into the oil and layer the biscuits loosely on the bottom of the pan (as they will expand as they cook) and cover with an assortment of the toppings (cheese, olives, red peppers, garlic) and season to taste. Repeat until you run out of biscuits and then add a generous layer of the final toppings on top.
- Bake for 40 minutes until cooked through and top is golden. Serve hot.