Black Olive Tapenade Pinwheel Bread


  • 1 tbsp fresh Rosemary, minced
  • 1/2 cup Vasse Virgin Black Olive Tapenade
  • 1 Egg yolk, lightly beaten
  • 1 sachet Instant Dried Yeast (7gm)
  • Pinch of Sugar
  • 1 cup Plain Flour
  • 1/4 tsp Salt
  • 2 tsp Vasse Virgin Extra Virgin Olive Oil
  • Parmesan Cheese for topping



Combine the yeast, water and sugar then set aside for 5 minutes or until mixture is foaming. Combine the flour and salt in another bowl and make a well in the centre. Pour the yeast mixture into the well along with the olive oil. Combine the mixture using your hands until a dough forms. Knead the dough for 5 minutes on a well-floured surface until it becomes smooth then cover and put aside in a warm place for 1 hour to rise. When ready, roll dough out into a rectangle. Spread the base with the tapenade, and sprinkle rosemary over the top. Roll the dough from one end to the other, pinching in the sides to seal the seam and tuck in at the ends. Put the roll on a greased baking tray and brush with the egg yolk, then sprinkle the parmesan cheese over the top. Bake in a moderate oven for 20-25 minutes. Remove and let cool slightly before cutting roll into 2-3cm thick slices. Enjoy!