This Pull Apart Olive Bread recipe is all about taking ordinary dough and transforming it into something extraordinary with just a handful of flavorful ingredients. We’re talking about olives, sun-dried tomatoes, fragrant oregano, and rich feta cheese — and let’s not forget about the irresistible golden-brown crust that forms as it bakes. It’s like a work of art! 

Side view of a loaf of olive bread with feta.

But here’s the real kicker: thanks to our genius hack, you don’t need any fancy knife skills to enjoy this bread. Just grab a piece and pull—it’s that easy! Whether you’re snacking solo or hosting a gathering, this bread is guaranteed to steal the show.

What is Olive Bread?

Simple pre-made, unbaked rolls are the secret to making this a super quick and easy recipe for pull-apart bread. Then, nestled between the pillowy pockets of dough are briny Kalamata and green olives and bright sun-dried tomatoes to impart layers of flavor. Crumbled feta cheese adds its creamy saltiness to the top and oregano adds just the right amount of herbaceous flavor and fragrance.

As the bread bakes, the dough rises, the cheese melts, and the flavors mingle and meld into the most incredibly delicious bread! And since we use rolls to make the pull-apart bread, once it’s ready, you just tear off a piece. No knife needed!


Crispy on the outside and soft on the inside, this bread has the perfect texture while also packing a punch of flavor. Snack on it all on its own or serve it with dipping oil, marinara, whipped feta, or your favorite dip.

Ingredients You Need

  • Unbaked dinner rolls – These little doughy balls are the building blocks of our pull-apart olive bread adventure. Buying dough that’s already made saves tons of time!
  • Sliced Kalamata olives – These tangy, briny slices add a burst of Mediterranean flavor to every bite.
  • Green olives – These add a slightly milder taste compared to their Kalamata counterparts, balancing out the flavor in the bread.
  • Sun-dried tomatoes – These chewy nuggets of concentrated tomato goodness add an irresistible sweet and savory kick and a bright pop of color.
  • Crumbled feta cheese – Feta adds a creamy, salty richness that takes this bread to the next level.
  • Dried oregano – A sprinkle of this fragrant herb brings a hint of earthy freshness to our bread and gives it that unmistakable Mediterranean flair.
  • Olive oil – Olive oil adds moisture and richness making each bite perfectly tender and flavorful. Plus, it gives the bread a gorgeous golden crust!
  • Non-stick cooking spray – A quick spritz of non-stick cooking spray ensures our bread pops out of the pan easily, so you can dive right in and devour the olive-y goodness once it’s had a few minutes to cool!
A love of feta olive bread in a bread pan.

Easy Steps to Make Olive Bread

  1. Combine bread, tomatoes, and olives. Add the rolls to the prepared loaf pan and with the dry kalamata olives, green olives, and sun-dried tomatoes.
  2. Cover. Place plastic wrap over the pan and let the loaf rise. 
  3. Add remaining ingredients. Crumble feta cheese over the top of the bread and evenly shake the oregano over top. Then, add the olive oil. 
  4. Bake. Place the pan in the oven and bake until it is fully cooked and golden brown. 
  5. Serve. Once you remove the pan from the oven, allow the bread to cool for a few minutes before serving it warm.
Close up image of olive bread.

Variations

  • Veggies – Swap some or all of the olives for roasted red peppers and artichoke hearts.
  • Herbs – Add a sprinkle of basil or other dried herbs for a fresh twist.
  • Italian – Trade the olives for chopped pepperoni and black olives, and throw in some diced red bell peppers, Italian seasoning, and shredded mozzarella cheese for an Italian version.
  • Heat – Add sliced jalapeños or banana peppers for a spicy kick. Or add a pinch of red pepper flakes for extra heat.
  • Mushrooms – Replace some or all of the olives with sautéed mushrooms and caramelized onions. 
  • Cheese – Swap out the feta for Swiss, Monterey Jack, goat cheese, or cheddar.

Can I Store Leftovers? 

Yes, you can definitely store leftovers — if you have any! But keep in mind that while typical baked bread can be stored on the counter, this version has cheese so it will need to be kept in the refrigerator or freezer. 

To refrigerate the bread, wrap it tightly in plastic wrap and store it for 3-4 days. To reheat it, just microwave it in intervals until it reaches the temperature you want.

You can freeze this bread for up to 3 months but keep in mind that the feta may not have exactly the same texture when it thaws. To defrost frozen bread, place it in the refrigerator for 24 hours before you intend to reheat it. 

More Bready Recipes

If you were bowled over by this bread, you’ll want to take a look at these other easy-peasy recipes! 

No Knead Olive Focaccia Bread

Garlic Caprese Bread

No Knead Focaccia Bread Art

Cheesy Garlic Bread (Pull Apart Bread)

A loaf of olive bread.

Pull Apart Olive Bread

5 from 2 votes
Author: Food Dolls
Servings: 12 rolls
Prep: 5 minutes
Cook: 25 minutes
Rest Time: 1 hour
Total: 1 hour 30 minutes
Upgrade your bread with this easy pull-apart feta olive bread for a flavorful appetizer or side dish to pair with all your favorite recipes!

Ingredients  

  • Non-stick cooking spray
  • 12 dinner rolls unbaked, thawed
  • 1/4 cup sliced Kalamata olives
  • 1/4 cup green olives
  • 1/4 cup sun-dried tomatoes
  • 1/4 cup crumbled feta cheese
  • 2 teaspoons dried oregano
  • 2 Tablespoons olive oil

Instructions 

  • Spray a loaf pan with non-stick cooking spray.
    Non-stick cooking spray
  • Place 12 Dinner Rolls into the loaf pan.
    12 dinner rolls
  • Nestle in 1/4 cup sliced Kalamata olives and 1/4 cup green olives and sun-dried tomatoes among the dinner rolls.
    1/4 cup sliced Kalamata olives, 1/4 cup green olives, 1/4 cup sun-dried tomatoes
    Raw dinner rolls topped with kalamata olives and sun-dried tomatoes.
  • Allow 3-4 hours for the loaf to rise until it is about 1-inch above the pan.
    Raw dinner rolls topped with kalamata olives and sun-dried tomatoes covered with plastic wrap.
  • Carefully remove any plastic wrap covering the loaf.
    Raw dinner rolls topped with kalamata olives and sun-dried tomatoes.
  • Sprinkle 1/4 cup crumbled feta cheese evenly over the top of the rolls.
    1/4 cup crumbled feta cheese
    Raw dinner rolls topped with kalamata olives and sun-dried tomatoes and feta.
  • Sprinkle 2 teaspoons of dried oregano over the top.
    2 teaspoons dried oregano
  • Drizzle 2 Tablespoons of olive oil evenly over the top.
    2 Tablespoons olive oil
  • Bake in the oven at 350 degrees Fahrenheit for 20-25 minutes or until the bread is golden brown and cooked through.
    Baked feta olive bread.
  • Remove from the oven, and let it cool slightly before serving.

Equipment

1 Loaf Pan

Nutrition

Serving: 1serving | Calories: 161kcal | Carbohydrates: 22g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 351mg | Potassium: 137mg | Fiber: 2g | Sugar: 2g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

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16 Comments

  1. Hi!
    Thaw rolls FIRST on counter.?
    THEN assemble in sprayed loaf pan to double in size?
    Recipe DOES not say how to thaw first, before assembling into loaf pan.
    I’ve never used these rolls before.
    *Can I also try w cinnamon, sugar, pecans, for another bread?
    Thank you.😊

    1. Hi! Yes, thaw on the counter or in the fridge. Then, let them rise after assembling. Sure! We’d love to know how it turns out. 😊

      Xo,
      Alia & Radwa

  2. Quick questions for clarity – 1. Why am I preheating the oven as step one when I’m not baking for another 4-5 hours? Are we supposed to heat up the oven, then shut off and let bread rise in there? 2. The Rhodes rolls will rise during the thawing process. They say to defrost by putting in a bread pan and letting rise in refrigerator for 8-16 hours? How are you defrosting them so they don’t rise into a sticky mess before assembling them? Since you’ve updated the recipe to using thawed rolls, can you clarify your process? Thanks!

    1. Hi! You’re right. You do not need to preheat the oven in step one.

      So you do not place the bread to rise in the oven. You can thaw the rolls as we directed in the recipe OR you can also thaw in the refrigerator for 8-16 hours, that takes much longer than if you were to cover and let rise on the counter.

      We hope this helps! Please let us know if you have any additional questions. 😊

      Xo,
      Alia & Radwa