Name: Olive and Feta Monkey Bread Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Mediterranean
Ingredients: 2 (16-oz cans) refrigerated biscuits; 1/3 cup butter, melted; 2 tablespoons olive oil; 2 teaspoons dried oregano; 1 1/2 teaspoons garlic powder; 1/2 cup Kalamata olives, roughly chopped; 1/2 cup green olives, roughly chopped; 1/2 cup crumbled feta cheese; 1 cup shredded mozzarella cheese

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Introduction

Olive Monkey Bread is a savory twist on the classic pull-apart treat, packed with flavorful olives, feta, and mozzarella. It’s perfect for sharing at gatherings or as a delicious appetizer to enjoy warm.

A close-up of a broken piece of a savory bread held by a woman's hand, showing layers of golden-brown crust on the outside with a soft, airy inside filled with green and dark brown bits, likely olives and cheese. In the background, the rest of the bread ring is visible on a white plate, showing its uneven, chunky texture with similar golden-brown spots and baked cheese, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (16-oz cans) refrigerated biscuits
1/3 cup butter, melted
2 tablespoons olive oil
2 teaspoons dried oregano
1 1/2 teaspoons garlic powder
1/2 cup Kalamata olives, roughly chopped
1/2 cup green olives, roughly chopped
1/2 cup crumbled feta cheese
1 cup shredded mozzarella cheese

Instructions

Step 1: Preheat your oven to 350°F and generously grease a standard bundt pan with butter to prevent sticking.
Step 2: Separate the biscuits and cut each into four quarters. Place the pieces in a large bowl and toss with the melted butter, olive oil, oregano, and garlic powder until evenly coated.
Step 3: In a small bowl, combine the chopped Kalamata olives, green olives, and crumbled feta cheese.
Step 4: Sprinkle a thin layer of the olive and feta mixture evenly in the bottom of the prepared bundt pan.
Step 5: Add about one-third of the biscuit pieces over the olive layer. Sprinkle some more of the olive mixture and half of the shredded mozzarella cheese on top.
Step 6: Repeat the layering process once more, then finish with a final layer of biscuit pieces on top.
Step 7: Cover the bundt pan with foil and bake for 45 minutes. Remove the foil and bake for an additional 5–10 minutes, or until the top is golden and cooked through.
Step 8: Let the monkey bread cool in the pan for 5–10 minutes before carefully inverting it onto a serving plate. Serve warm and enjoy pulling apart the cheesy, olive-packed bites.

Tips & Variations

For extra flavor, sprinkle some freshly chopped herbs like parsley or thyme just before serving.
Swap the mozzarella for a sharper cheese like provolone or Parmesan for a different taste profile.
If you prefer a spicier kick, add a pinch of red pepper flakes to the olive and biscuit mixture.

Storage

Store any leftover monkey bread in an airtight container in the refrigerator for up to 3 days. Reheat slices in a microwave or oven until warm. For best texture, reheat in a 350°F oven for 5-10 minutes rather than the microwave.

How to Serve

A close-up of a ring-shaped pull-apart bread with a rough, crispy crust that is golden brown with darker charred spots. The bread is made up of irregular chunks layered together, showing a soft, pale yellow inside with pieces of green olives and dark red sun-dried tomatoes scattered throughout. The bread sits on a white plate with a white marbled background visible at the edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh bread dough instead of refrigerated biscuits?

Yes, fresh bread dough can be used, but be sure to adjust baking time accordingly as it may take longer to cook through.

Can I make this recipe ahead of time?

Absolutely! Assemble the monkey bread in the bundt pan, cover tightly, and refrigerate overnight. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.