Grace Elkus
Hands-On Time
30 Mins
Total Time
1 Hour 55 Mins
Serves 6-8

Thanks to dried herbs (such as oregano), chopped green olives, and cheese, this savory monkey bread tastes just like pizza. We love the spicy kick from red pepper flakes, and a drizzle of olive oil as it comes out of the oven makes it utterly addictive. Rolling each dough ball in garlic butter and then the cheesy, herby, olive-y mixture ensures that every bite—even at the bottom of the pot—is just as flavorful as the one beside it. To prevent the dough from over-proofing (and puffing up too much in the oven), take it out of the refrigerator while you prep the other ingredients, but no sooner—about 15 minutes before you begin to work with it.

How to Make It

Step 1

Preheat oven to 350°F. Cut out a 3-inch circle of parchment, place in the bottom of the pot, and coat with nonstick cooking spray. Cut two 8x4” rectangular strips, coat with nonstick cooking spray, and line the sides of the pot (they will overlap slightly). Place the pot on a foil-lined baking sheet.

Step 2

Combine the Parmesan, olives, parsley, dried herbs, red pepper flakes, salt and pepper in a medium bowl.

Step 3

Melt the butter in a medium skillet over medium-low heat. Add the garlic and cook, stirring often, until the garlic is lightly golden brown and fragrant, 3 to 4 minutes. Pour into a medium bowl; let cool slightly.

Step 4

Dip balls in garlic butter, then transfer to cheese and olive mixture, tossing to coat. Transfer to the prepared terra cotta pot.

Step 5

Loosely tent the pot with foil. Bake until puffed, about 30 minutes. Remove the foil and bake until the top is deeply golden brown, 45-50 minutes. Drizzle with olive oil and top with flaky salt.

Chef's Notes

Loaf pan instructions: Line a loaf pan with parchment paper. Continue as directed, checking for doneness after 35 minutes uncovered.

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