Lucy M. Who knew that shaping bread dough into a stunning crown loaf could be this straightforward? I was absolutely amazed when I first pulled this cheese and olive bread from the oven, looking like something from a fancy artisan bakery.
The way the golden rolls tear apart to reveal melted cheese and savory olives inside had everyone asking how I made something so impressive. You won’t believe how simple this showstopping bread actually is to create. Get ready to surprise yourself and wow every guest at your table with this beautiful centerpiece loaf.
Why You’ll Love this Cheese and Olive Crown Loaf
Because this bread combines three of life’s greatest gifts—carbs, cheese, and more cheese—into one stunning centerpiece that looks way harder to make than it actually is. The crown shape transforms simple ingredients into something you’d see in a bakery window, yet you’re just dividing dough and arranging it in a circle.
I love how the Parmesan gets kneaded right into the bread while the Cheddar melts on top, and those briny olives cut through all that richness. It’s the kind of recipe that makes people think you’re fancy when really, you just followed straightforward steps.
What Ingredients are in Cheese and Olive Crown Loaf?
The foundation of this crown loaf starts with basic bread-making essentials and gets elevated with Mediterranean-inspired add-ins. You’ll need standard pantry staples for the dough itself, plus a trio of ingredients that give this bread its savory, salty character. The combination creates a perfectly balanced loaf that’s substantial enough to serve as a meal centerpiece but works just as well torn apart and shared as an appetizer.
Ingredients:
- 2 cups (250g) bread flour
- 1½ teaspoons fast-acting dried yeast
- ½ teaspoon salt
- 1½ tablespoons olive oil
- ⅔ cup (175ml) slightly warm water
- ⅓ cup + 1 tablespoon (55g) black olives, pitted and chopped
- ½ cup (55g) finely grated Parmesan
- 1 egg, beaten
- ¼ cup (30g) sharp, grated Cheddar
The quality of your ingredients matters here, especially the cheeses and olives. Use real Parmesan rather than the shelf-stable stuff in a shaker—it makes a noticeable distinction in flavor and how it incorporates into the dough.
For the olives, Kalamata or any good-quality brined black olive works beautifully, just make sure they’re thoroughly pitted and roughly chopped so they distribute evenly. The water temperature is pivotal too; “slightly warm” means it should feel comfortable to the touch, around 105-110°F, which activates the yeast without killing it.
How to Make this Cheese and Olive Crown Loaf
- Begin by combining 2 cups (250g) bread flour, 1½ teaspoons fast-acting dried yeast, ½ teaspoon salt, 1½ tablespoons olive oil, and ⅔ cup (175ml) slightly warm water in a mixing bowl.
- Stir these ingredients together until a soft, wet dough forms, then transfer to a lightly floured surface and knead for 5–8 minutes until the dough becomes smooth and shiny.
- Once kneaded, place the dough in an oiled bowl, cover tightly with plastic wrap, and allow it to rise for approximately 1½ hours until it has doubled in size.
- After the first rise, grease an 8-inch cake pan and punch down the dough to release excess gas. Knead ⅓ cup + 1 tablespoon (55g) pitted and chopped black olives and ½ cup (55g) finely grated Parmesan directly into the dough, distributing them evenly throughout.
- Divide the dough into 12 equal balls and arrange them in a circular pattern within the prepared pan. Cover the pan and let the balls proof for 30 minutes until they’ve risen and are touching slightly.
- When ready to bake, preheat your oven to 425°F. Brush the tops of the dough balls with 1 beaten egg and sprinkle ¼ cup (30g) sharp, grated Cheddar over the entire crown. Bake for 25–30 minutes until the loaf is golden brown and risen.
- Once baked, transfer the crown loaf to a wire rack to cool completely before serving.
Cheese and Olive Crown Loaf
Ingredients
Method
- Begin by combining 2 cups (250g) bread flour, 1½ teaspoons fast-acting dried yeast, ½ teaspoon salt, 1½ tablespoons olive oil, and ⅔ cup (175ml) slightly warm water in a mixing bowl.
- Stir these ingredients together until a soft, wet dough forms, then transfer to a lightly floured surface and knead for 5–8 minutes until the dough becomes smooth and shiny.
- Once kneaded, place the dough in an oiled bowl, cover tightly with plastic wrap, and allow it to rise for approximately 1½ hours until it has doubled in size.
- After the first rise, grease an 8-inch cake pan and punch down the dough to release excess gas. Knead ⅓ cup + 1 tablespoon (55g) pitted and chopped black olives and ½ cup (55g) finely grated Parmesan directly into the dough, distributing them evenly throughout.
- Divide the dough into 12 equal balls and arrange them in a circular pattern within the prepared pan. Cover the pan and let the balls proof for 30 minutes until they’ve risen and are touching slightly.
- When ready to bake, preheat your oven to 425°F. Brush the tops of the dough balls with 1 beaten egg and sprinkle ¼ cup (30g) sharp, grated Cheddar over the entire crown. Bake for 25–30 minutes until the loaf is golden brown and risen.
- Once baked, transfer the crown loaf to a wire rack to cool completely before serving.
Notes
Why Is My Cheese and Olive Crown Loaf Dough Too Sticky?
Cheese and olive crown loaf dough can become excessively sticky due to the moisture released from olives and cheese during mixing. Olives contain brine and natural oils that add extra liquid to your dough. Always pat your olives completely dry with kitchen paper before adding them to prevent this common issue with cheese and olive bread. Over-hydrated dough is another culprit for sticky crown loaf mixtures. Different flour brands absorb varying amounts of liquid, so you may need to adjust your recipe slightly. Add flour gradually, one tablespoon at a time, until the dough is tacky but manageable. It should pull away from the bowl sides while remaining soft and pliable. High-moisture cheeses like fresh mozzarella can make your cheese and olive crown loaf dough wetter than expected. Opt for aged, firmer cheeses like mature cheddar or parmesan that contain less moisture. If your dough feels too sticky during kneading, lightly flour your work surface and hands rather than adding too much flour directly to the dough, which can make your finished crown loaf dense and heavy.Love homemade baking? Our Coffee and Walnut Sheet Cake is a classic sweet option to add to your repertoire.
Why Is My Cheese and Olive Crown Loaf Dough Too Sticky?
Cheese and olive crown loaf dough can become excessively sticky due to the moisture released from olives and cheese during mixing. Olives contain brine and natural oils that add extra liquid to your dough. Always pat your olives completely dry with kitchen paper before adding them to prevent this common issue with cheese and olive bread.
Over-hydrated dough is another culprit for sticky crown loaf mixtures. Different flour brands absorb varying amounts of liquid, so you may need to adjust your recipe slightly. Add flour gradually, one tablespoon at a time, until the dough is tacky but manageable. It should pull away from the bowl sides while remaining soft and pliable.
High-moisture cheeses like fresh mozzarella can make your cheese and olive crown loaf dough wetter than expected. Opt for aged, firmer cheeses like mature cheddar or parmesan that contain less moisture. If your dough feels too sticky during kneading, lightly flour your work surface and hands rather than adding too much flour directly to the dough, which can make your finished crown loaf dense and heavy.
Cheese and Olive Crown Loaf Substitutions and Variations
While I absolutely love this crown loaf exactly as written, I get that not everyone has black olives in their pantry or wants to use the same cheeses every single time. Green olives work beautifully here, or even kalamata if you’re feeling fancy. For the cheese situation, swap the Parmesan for Pecorino Romano, or try Gruyère instead of Cheddar. You could even throw in some fresh herbs like rosemary or thyme. Want it spicier? Add red pepper flakes to the dough. The possibilities are pretty much endless, and honestly, that’s what makes this recipe so adaptable to whatever you’ve got lying around.
What to Serve with Cheese and Olive Crown Loaf
Everything tastes better when you tear off a hunk of warm, cheesy bread to go with it, right? I love serving this crown loaf alongside a big bowl of soup, especially something tomato-based or a hearty minestrone. It’s also perfect for dunking into olive oil and balsamic vinegar as an appetizer. You could slice it up for sandwiches, though I find it works better as a side dish. Pair it with a crisp salad, some roasted vegetables, or honestly just eat it warm with butter while standing over the counter like I definitely plan to.
Final Thoughts
This bread has become one of those recipes I keep coming back to because it looks way more impressive than the effort it actually requires, and honestly, that’s my favorite kind of recipe. The golden crown shape, the melted cheese pooling in the center, those salty olive bits throughout—it all screams “I’m a serious baker” when really you just shaped some dough into a circle and called it a day. Plus, it makes your kitchen smell like an Italian bakery, which is basically free aromatherapy. So yeah, I’m definitely making this one a regular thing.
