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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Onion Soup French Toast


One of the perks of being an adult is being able to eat whatever you want. I sometimes find myself craving breakfast dishes for dinner and this is an example of that. I love French toast and I had wanted to do a savory version of it for a while. French onion soup is something both Pieter and I always enjoy. So I thought why not combine them both in one dish? The result was delicious! Melted cheese, caramelized onions with a bit of booze, soft and buttery brioche, I mean what is not to love? We ended up eating the whole loaf of brioche by ourselves. Yup, it was good! I made each toast quite thick just so I could be able to stuff it with a lot of cheese. And you can also waffle it. I soaked the last remaining piece of stuffed bread in the egg batter, greased the waffle iron, and waffled this savory French toast.


This recipe makes about 4 stuffed French toasts


1 loaf of brioche, about 400grs

250gr Emmental or gruyere cheese, thinly sliced or shredded

For the onions:

7 medium white onions, thinly sliced

2 tablespoons of butter, plus extra for frying the french toast

5 sprigs of thyme, leaves only



1 shot of port

1 shot of white wine

For the egg batter:

250ml of cream

3 cups of milk

3 eggs



Melt the butter in a large pan over medium heat. Add the sliced onions, thyme, salt and pepper. Cook for about 10 minutes, stirring from time to time. After the 10 minutes have passed and the onions are caramelized, add the port and white wine to deglaze the pan. Stir, so nothing is stuck to the bottom of the pan. Once the liquid has evaporated, turn the heat off and transfer the onions to a plate.

Slice the brioche loaf into thick slices of about 5 or 6cm. The slices need to be big in order to be able to hold the filling. Using a paring knife, cut through the top part of the crust of each slice to create a pocket.


Stuff each slice with some of the caramelized onions and cheese. Then using your fingers, press together the opening of each toast to seal it and keep the stuffing from coming out while cooking.

In a large bowl, mix the egg batter with a whisk.

In a large pan, add about 2 tablespoons of butter and melt it over low heat.

Soak 2 of the stuffed pieces of bread in the egg batter. Then place them on the pan and cook for about 4 to 5 minutes on each side on low heat. Then repeat for the remaining pieces.

Serve right away.

And if you want, you can also waffle it! I hope you guys have a lovely start of the week!


Olive Tapenade Biscotti


I am a big fan of olives; I think I could pretty much snack on them every day.  I thought of making savory biscotti by adding to it some black olive tapenade and fresh thyme. The tapenade gives it a nice marbled effect as well. They are really nice to eat by themselves or you can use it as a crostini and accompany it with some cheese, or any other topping that you may like. This recipe makes one log, about 26 pieces of biscotti.


Ingredients for the tapenade:

1 cup of black olives (I used Kalamata)

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

5 sprigs of thyme

¼ cup of extra virgin olive oil

Black pepper

Ingredients for the biscotti:

2 cups of all-purpose flour

1 teaspoon of baking powder

½ teaspoon of salt

Pinch of sugar

85gr of butter, room temperature

2 eggs

½ cup of milk

8 sprigs of thyme

1/3 cup of the tapenade previously made


First make the tapenade. Just put all of the ingredients in a food processor and pulse until it becomes a paste.

To make the biscotti, first preheat the oven to 180C/350F.

In a large bowl, whisk the butter, then add the eggs and milk.

Slowly add the flour, baking powder, salt, sugar and mix well. Finally add the thyme leaves and 1/3 of a cup of the tapenade. Mix well.


Place the dough in a floured surface and form a log. Place the log in a baking sheet lined with parchment paper.  The dough is quite soft so you will have to re-shape it a bit once it’s on the baking sheet.


Bake for 30 minutes. Then allow to cool down for about 15 minutes.

Lower the temperature of the oven to 150C/300F.

Transfer the log to a cutting board.  Using a bread knife; cut it into slices of about 1 cm thick.


Place the slices on a baking sheet lined with parchment paper and bake for another 30 minutes.

After the timer is up, turn the biscotti and bake for an additional 10 minutes. Allow to cool before serving.  Once cooled, keep in an airtight container.