Black Olive Tapenade Pull Apart Bread


I made this recipe a few months ago, and it has taken me forever to finally type the recipe.  I love tapenade and making it at home is so easy. It tastes so much better since you can adjust it to your liking.  Last year, I made some savory olive tapenade biscotti which I loved. It’s a tasty variation of the usually sweet cookie. You can check the recipe by clicking here.


Since tapenade goes so well on bread, might just as well incorporate it in a recipe right? The smell coming out of my oven was divine, it made me so hungry. My hubby and I ended up having the whole thing for dinner. Bread freshly out of the oven is just so good.

This recipe fits in a 19cm bundt pan but you can double it to make a bigger batch.


For the bread:

3 cups of all-purpose flour

1 package of dry yeast (7gr)

¼ cup of warm water

1 tablespoon of sugar

½ teaspoon of salt

3 tablespoons of butter, melted

1/3 cup of milk

2 eggs

For the tapenade:

1 cup of black olives (I used Kalamata), pitted

1 teaspoon of Dijon mustard

1 tablespoon of lime juice

1 clove of garlic, peeled

1 teaspoon of capers

3 anchovy filets

¼ cup of almonds, chopped

10 sprigs of fresh thyme, leaves only

¼ cup of extra virgin olive oil

Black pepper


Place the warm water and the yeast in the bowl of the stand mixer. Let it stand for 5 minutes.  Then add the rest of the ingredients. Knead the dough with a stand mixer fitted with a dough hook attachment. Do it on low speed for about 5 minutes, until it stops sticking to the edges and it forms a ball. You can also knead it by hand.

Remove the dough from the bowl and shape it into a ball. Clean the bowl and then grease it with some vegetable oil. Place the dough back in the greased bowl and cover with plastic film. Let it rise in a warm place for 1 hour, until it has doubled in size.

While the dough is rising, start making the tapenade. Just place all of the ingredients in a food processor and pulse until it becomes a paste. Transfer it to a bowl, cover it with plastic film and keep it in the fridge until ready to use.

Grease a bundt pan with some vegetable oil and lightly flour your working area. Divide the dough into 4 equal pieces. Roll one piece into a rectangle of about 34x24cm. Slice off the edges to make it an even rectangle. Spread evenly ¼ of the tapenade. Then using a pizza cutter, cut the dough into four slices lengthwise. Then cut each long slice into 6 squares. Then stack the squares on top of each other and place it in the greased bundt pan. Repeat for the remaining dough.


Once all the dough has been arranged in the bundt pan, cover it with plastic film and let it rise for 1 hour in a warm place. About 10 to 15 minutes before the hour is up, start preheating your oven to 180C/350F.

Once the dough has risen for the second time, bake it for 25 to 30 minutes or until golden on the top.

It is best when eaten fresh out of the oven. I could hardly resist waiting to take pictures of it!

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