Savory Olive Monkey Bread
Makes 8–10 servings
Ingredients
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2 cans (16 oz / 450 g each) refrigerated biscuit dough or homemade biscuit dough
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1/2 cup (1 stick / 115 g) unsalted butter, melted
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2 cloves garlic, minced
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1/4 cup grated Parmesan cheese
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1 tsp Italian seasoning (or mix of oregano, thyme, basil)
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1 cup pitted olives, chopped (green, black, or a mix)
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Optional: 1/4 tsp red pepper flakes for a little heat
Instructions
1. Preheat oven
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Preheat oven to 350°F (175°C).
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Grease a bundt pan or 9-inch cake pan well.
2. Prepare the butter mixture
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In a small bowl, combine melted butter, garlic, Parmesan, Italian seasoning, and red pepper flakes if using.
3. Prepare the biscuit pieces
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Cut each biscuit into quarters.
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Toss the pieces in the butter mixture, making sure each piece is coated.
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Mix in chopped olives.
4. Assemble
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Layer the coated biscuit pieces in the greased pan. Pour any remaining butter mixture over the top.
5. Bake
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Bake 30–35 minutes until golden brown and cooked through.
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If the top browns too fast, cover loosely with foil.
6. Serve
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Let cool 5–10 minutes, then invert onto a plate.
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Pull apart and serve warm—perfect for dipping into marinara, olive oil, or a soft cheese spread.
Tips
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For extra flavor, add a sprinkle of shredded mozzarella or cheddar before baking.
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You can mix in sun-dried tomatoes, roasted red peppers, or fresh herbs for a Mediterranean twist.
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Serve as a party appetizer or a fun side with soup or salad.
If you want, I can also give a “garlic herb olive monkey bread with a cheesy center” version that’s gooey and ultra-indulgent—like the best savory pull-apart bread you’ve ever had. Do you want me to do that?