Almost every city in the world serves up a comforting street food meant to be enjoyed on the go. In Istanbul you’ll find Pide, and Souvlaki in Athens. In Sicily, you can hardly take a few steps down a street or alleyway without running into a motorized cart piled high with thick, square slices of sfincione.

Students and local workers on their breaks flock to the carts to get their fill of the affordable Sicilian pizza. While toppings can vary slightly depending on the baker, authentic versions almost always include softened onions, and a dusting of bread crumbs that result in a slightly crispy finish, transforming the sauce into an irresistible deep reddish brown hue.

Like Greek Ladenia, sfincione’s focaccia-style crust has just the right amount of structure to hold up to the generous toppings while also offering a satisfyingly soft and chewy texture. The most unique part of Sicilian sfincione, though, is the topping. Unlike most pizzas, sfincione does not typically feature a thick layer of melted cheese. Instead, it’s topped with a layer of grated pecorino, adding a pleasant grassy and salty flavor.

When the Christmas holiday season arrives, sfincione is presented at family feasts. It’s a tradition that goes back hundreds of years, along with other holiday staples like panettone sweet bread and torrone (almond nougat). No matter the time of year, you’re sure to enjoy this humble yet tasty dish!

History of Sfincione

The origins of Sfincione can be traced to 17th century Palermo, when Monsù chefs working for Prince Giuseppe Branciforte di Butera reinterpreted the dish developed by nuns of the monastery of San Vito with local ingredients, notably substituting the béchamel and giblets for tuma (a mild semi-soft cheese) and anchovies.

Today—and since the end of World War II when the price of tomatoes dropped—the traditional sfincione you’ll find in Sicily features an anchovy and onion Pomodoro sauce, pecorino cheese, and the hallmark breadcrumb topping.

Travel to New York, though, and you’ll find yet another interpretation of sfincione, commonly known as “Sicilian-style pizza.” The New York variety is closer to Detroit-style pizza, and is usually topped with marinara sauce and mozzarella cheese.

What is in Sfincione Sicilian Pizza?

This traditional Sicilian pizza comes together using pantry staples and a few surprising ingredients, resulting in textures and flavors that will have you skipping delivery.

Dough

• Active dry yeast: This quick-activating yeast helps to create the signature airy sfincione crust.
• White sugar: Adding a small amount of sugar to the sauce balances the acidity and bitterness of the tomatoes.
• 00 flour: Also called “double zero flour,” this has a slightly higher protein content that helps create the spongy texture and a finer grain which results in a crispier crust. If you can’t find, all purpose flour will work.
• Semolina flour: Semolina flour is essential for creating a dough that is easy to stretch by hand because of its high protein content that helps to develop the gluten.
• Fine salt: Adding salt to the dough adds flavor while supporting the structure of the dough. Only a touch of salt is added to the sauce to complement the saltiness of the anchovies.
• Extra virgin olive oil: Olive oil is found within every component of sfincione, from the crust to the sauce, helping to achieve a smooth dough, bringing a creamy consistency to the sauce, and creating a golden crust.
  • RECOMMENDED FOR THIS RECIPE: Buttery and rich Italian Nocellara. 

Marinara Sauce

• Anchovy filets: Adds a distinct umami profile and salty quality.
• Yellow onion: The onions are softened to create a silky texture in the sauce.
• Garlic: Crushed garlic infuses the sauce with a pungent, almost spicy, flavor that mellows as it cooks, transforming into soft and sweet notes.
• Whole peeled San Marzano tomatoes: San Marzano tomatoes are grown in rich volcanic soil in Southern Italy, resulting in a well-balanced flavor and a meaty yet delicate texture.
• Fresh basil leaves: Add an aromatic quality with a distinct sweet profile to the sauce.
• Pecorino cheese: This salty sheep’s milk cheese enhances the umami-rich anchovies.
• Dried oregano: This quintessential herb adds an earthy, floral quality to the topping.
• Plain bread crumbs: A sprinkling of bread crumbs absorbs the sauce, creating a thick and slightly crunchy finish.

How To Make Sfincione Sicilian Pizza

Once you master the crust, which isn’t hard to do, the rest comes together quickly, making it a relatively easy, yet impressive dish. In a few simple steps, you’ll be on your way to enjoying this Sicilian-style pizza. The hardest part is waiting for it to be ready to eat!

Make and Rest the Dough

• Activate the yeast: In a small bowl, whisk together 2 1/2 teaspoons active dry yeast, 1 teaspoon sugar, and 3 tablespoons warm water. Set aside until it achieves a frothy consistency, about 5 minutes.
• Make a shaggy dough: In a large mixing bowl, whisk together 3 cups 00 flour, 1 cup semolina flour, and 2 teaspoons sea salt. Pour in the yeast mixture and use your hands or a wooden spoon to combine fully. Add 3 tablespoons olive oil and remaining 1 1/2 cups water and knead until the dough begins to separate from the sides of the bowl, about 2 to 3 minutes.
• Knead the dough: Turn the dough out onto a large cutting board or clean surface and knead for 5 minutes. Place the bowl over the dough and let rest for 10 minutes. Remove the bowl and knead for 5 minutes, or until the dough is smooth and formed into a ball. 
• Rest: Place the dough back into the bowl, cover with a damp cloth, and let rest in a warm place for 1 hour.

Prepare the Sauce

• While the dough is resting, prepare the sauce. Add 2 teaspoons olive oil to a medium saute pan and heat to medium-low. When the oil is shimmery, add 8 minced anchovies, 1 crushed garlic clove, and 1 diced yellow onion. Saute until fragrant, about 1 minute. Add 2 tablespoons of water and cover for 5 minutes, or until the onions are softened and translucent.
• Process the tomatoes: Place 1 (28-ounce) can of whole peeled San Marzano tomatoes (including the juices) in a food processor or blender and pulse 2 to 3 times, or until you achieve a thick consistency, but not smooth. (You can also do this by hand, breaking them up in a medium bowl or simply as they go into the pot.) 
• Simmer: To the pan, add the processed tomatoes, 1 teaspoon sea salt, 2 teaspoons white sugar, and 2 to 3 torn basil leaves. Let simmer uncovered for 15 minutes, then remove from heat and set aside.

Make the Sicilian Pizza

• Get ready: Preheat the oven to 400°F. Grease a 10 x 15-inch rimmed sheet pan with 2 tablespoons olive oil, making sure to also grease the sides. 
• Stretch and rest the dough. Transfer the dough to the pan and, using your fingertips, gently stretch it until it fills the pan. Then cover with a damp cloth and let rest for 30 minutes.
• Build the sfincione: If the dough shrunk slightly, gently push to the edges of the pan. Cover the dough from edge to edge with the sauce. Sprinkle on 3/4 cup freshly grated pecorino cheese, followed by 1 1/2 teaspoons dried oregano, and finally 2 tablespoons bread crumbs on top.
• Bake the pizza: Bake for 40 to 45 minutes, or until the crust is golden and crispy and the sauce and topping have deepened in color.
• Slice and serve: Remove from the oven, let cool for 10 minutes, then cut into 6 to 8 square slices and serve immediately.

Ways to Mix it Up

Sfincione is essentially a pizza. And, like most pizzas, you can add almost any traditional pizza topping and enjoy delicious results. Some traditional recipes also call for a layer of cubed caciocavallo cheese under the sauce or even more anchovy filets as a topping. Some toppings that pair nicely with the flavors in the sauce include:

• Green or black olives or capers.
• Flaked oil-packed yellowfin tuna. (Tuna is great on pizza and it is common in Southern Italy.)
• Fresh herbs or greens, like arugula (add just before serving).

What to Serve with Sfincione

Sfincione boasts a thick crust and generous toppings, making it satisfying as a meal all on its own. But to serve it as an appetizer or as part of a meal with several courses, consider cutting the sfincione into smaller slices and serving it with some light Italian sides and desserts. Some of my favorites include:

• Prosciutto e Melone (Prosciutto and Melon)
• Lemon Parmesan Lettuce Salad Recipe
• 2-Ingredient Lemon Sorbet (Sorbetto al Limone)

Leftovers And Making Ahead

It’s doubtful that there will be any leftovers, but if you and your family or guests find yourselves too stuffed to polish off this rectangular pizza, or are just saving room for some Italian sweets, here’s the best way to store and reheat any leftovers:

• Get ahead: The crust needs to be made on the same day, but you can make the marinara sauce in up to 5 days in advance. Let it cool and refrigerate in an airtight container. Bring to room temperature before using.
• Store: Stack cooled slices of pizza in an airtight food storage container, separating each slice with parchment or wax paper. Refrigerate for up to 3 days.
• Reheat: Preheat your oven to 400°F for 30 minutes before reheating the pizza directly on the oven rack or on a pizza stone for approximately 3 to 4 minutes or until fully heated through.

More Styles of Pizza

Italian

Easy Grilled Pizza with Tomato and Mozzarella

Entree

Tuna Pizza with Onions and Black Olives

Spanish

Veggie Pizza with Romesco, Mushrooms, and Artichoke Hearts

Appetizer and Mezze

Sheet Pan Phyllo Pizza (Crispy Pizza Dough)

Browse all Mediterranean recipes. 

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Sfincione Sicilian Pizza

This Sicilian-style pizza is a street food staple and a fixture at Christmas feasts. The airy focaccia-like crust is topped with a rich tomato sauce and unique layered topping.

Course Bread, Entree

Cuisine Italian, Italian/Mediterranean

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Rising Rime 1 hour hour

Total Time 2 hours hours 15 minutes minutes

Servings 8

Calories 386.2kcal

Author Candace Nagy

Ingredients

For the Crust

• 2 1/2 teaspoons (10 grams) active dry yeast
• 1 teaspoon (5 grams) white sugar
• 1 1/2 cups plus 3 tablespoons warm water, divided
• 3 cups (400 grams) 00 flour
• 1 cup (110 grams) semolina flour
• 2 teaspoons (10 grams) sea salt
• 3 tablespoons extra virgin olive oil, plus more for greasing

For the Marinara Sauce

• 2 teaspoons extra virgin olive oil
• 8 oil-packed anchovy filets, minced
• 1 large garlic clove, crushed with the side of your knife and peeled
• 1 small yellow onion, diced
• 2 tablespoons water
• 1 28-ounce can whole peeled San Marzano tomatoes
• 1 teaspoon sea salt
• 2 teaspoons white sugar
• 2 to 3 fresh basil leaves, torn

For Topping

• 3/4 cup freshly grated pecorino cheese
• 1 1/2 teaspoons dried oregano
• 2 tablespoons plain bread crumbs

Instructions

Make and Rest the Dough

• Activate the yeast. In a small bowl, whisk together the yeast, sugar, and 3 tablespoons of the warm water. Set aside until it achieves a frothy consistency, about 5 minutes.
• Make a shaggy dough. In a large mixing bowl, whisk together the 00 flour, semolina flour, and salt. Pour in the yeast mixture and use your hands or a wooden spoon to combine fully. Add the olive oil and remaining water and knead until the dough begins to separate from the sides of the bowl, about 2 to 3 minutes.
• Knead the dough. Turn the dough out onto a large cutting board or clean surface and knead for 5 minutes. Place the bowl over the dough and let rest for 10 minutes. Remove the bowl and knead for 5 minutes, or until the dough is smooth and formed into a ball.
• Rest. Place the dough back into the bowl, cover with a damp cloth, and let rest in a warm place for 1 hour.

Make the Marinara Sauce

• While the dough is resting, prepare the sauce. Add the olive oil to a medium saute pan and heat to medium-low. When the oil is shimmery, Add the anchovies, garlic, and onion and saute until fragrant, about 1 minute. Add the water and cover for 5 minutes, or until the onions are softened and translucent.
• Process the tomatoes. Place the tomatoes (including the juices) in a food processor or blender and pulse 2 to 3 times, or until you achieve a thick consistency, but not smooth. (You can also do this by hand, breaking them up in a medium bowl or simply as they go into the pot.)
• Simmer.To the pan, add the processed tomatoes, salt, sugar, and basil leaves. Let simmer uncovered for 15 minutes, then remove from heat and set aside.

Make the Sicilian Pizza

• Get ready. Preheat the oven to 400*F. Grease a 10 x 15-inch rimmed sheet pan with 2 tablespoons olive oil, making sure to also grease the sides.
• Stretch and rest the dough. Transfer the dough to the pan and, using your fingertips, gently stretch it until it fills the pan. Then cover with a damp cloth and let rest for 30 minutes.
• Build the sfincione. If the dough has shrunk, gently push to the edges of the pan. Cover the dough from edge to edge with the sauce. Sprinkle on the cheese, followed by the oregano, and finally the bread crumbs on top.
• Bake the pizza. Bake for 40 to 45 minutes, or until the crust is golden and crispy and the sauce and topping have deepened in color.
• Slice and serve. Remove from the oven, let cool for 10 minutes, then cut into 6 to 8 square slices and serve immediately.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and oregano used in this recipe.
• Yes, you use all of the sauce! It seems like a lot but it reduces during baking. And since the dough is thick compared to say a NY-style pizza, it really benefits from the heavy sauce.
• A note about flour. This recipe calls for OO flour, which is worth seeking out, however, if you can’t find it you can swap in All purpose flour.
• Get ahead: The crust needs to be made on the same day, but you can make the marinara sauce in up to 5 days in advance. Let it cool and refrigerate in an airtight container. Bring to room temperature before using.
• Store: Stack cooled slices of pizza in an airtight food storage container, separating each slice with parchment or wax paper. Refrigerate for up to 3 days.
• Reheat: Preheat your oven to 400°F for 30 minutes before reheating the pizza directly on the oven rack or on a pizza stone for approximately 3 to 4 minutes or until fully heated through.

Nutrition

Calories: 386.2kcal | Carbohydrates: 60.8g | Protein: 13.3g | Fat: 10.2g | Saturated Fat: 2.7g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 5.6g | Cholesterol: 13.2mg | Sodium: 1291.5mg | Potassium: 341.5mg | Fiber: 4g | Sugar: 4.7g | Vitamin A: 168.6IU | Vitamin C: 10.9mg | Calcium: 162.7mg | Iron: 4.7mg

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This delicious and easy börek recipe is one of my family’s all-time favorites. In Turkey, this cheese-filled phyllo pastry is made in home kitchens and offered in börekci shops all year around. 

Börek, also spelled “borek,” is the general word for the typically savory pastries with fillings. There are various types of börek in Turkish cuisine. In muska böreği, the filling is wrapped to make a triangle. In kol böreği , the filling is rolled into phyllo sheets and then coiled into a round. There is also sigara böreği, herby cheese phyllo rolled into individual tight cigar shapes, another childhood favorite of mine.

This borek recipe is easy even with its impressive layers of crispy, flaky phyllo dough, golden sesame topping, and creamy cheese filling. You don’t need to roll them individually, and there’s no specialty equipment required.

It was often on our tables when I was a child. The mesmerizing smells of it would greet me as I returned from school, and I couldn’t wait to take a bite as my after-school snack. It’s delicious warmed up or at room temperature, making it a great on-the-go snack or party appetizer. Plus, it’s easy to prepare ahead and even freezes well. 

Where is Borek From?

There are several theories as to the origin of börek. Nomadic Turks that lived in Central Asia before the 7th century made yufka, a thin, unleavened flatbread or dough commonly used in Turkish cuisine to make both Borek and Baklava. This turned into various forms of stuffed borek pastries with fillings. Some sources suggest the name may have been derived from the Persian burak. Another theory suggests it is a descendant of the Byzantine (Eastern Roman) placenta, a baked layered dough with cheese. 

Börek was an important category of food during the Ottoman Empire. In fact, there was dedicated kitchen staff at the Topkapı Palace whose sole job was to make börek for the Sultan and the palace. Börekci shops have dotted around Istanbul ever since.

The Ottoman Empire covered a huge geography from the Balkans to the Eastern Mediterranean, Caucasus, Northern Africa, and beyond. There were many culinary influences with the interactions of ethnic communities within the empire.

You can see variations of börek throughout this geography. For instance, it is referred as burek in former Yugoslavia, byrek in Albania and Kosova, and boureki in Greece. One can say that it is a shared culinary heritage with variations throughout this geography.

What is in Turkish Borek? 

Traditionally, the fresh yufka sheets are used at home, though store-bought phyllo sheets work well too. Fresh, earthy spinach is lovely combined with the cheese in the filling, and I encourage you to use up the cheese you have on hand.

• Phyllo sheets: Although traditionally thin, fresh yufka sheets are used to make börek, phyllo sheets work great too. Make sure to thaw phyllo sheets as per package instructions, and once opened, keep the sheets under a slightly damp towel so they don’t dry out.
• Olive oil: My choice of fat to flavor, reflecting the healthy Mediterranean diet that the Turkish cuisine follows. You can find high-quality extra virgin olive oils at our shop. 
• Egg: Eggs add a lovely golden glaze on top of the börek and flavor the brushing mixture beautifully.
• Sesame seeds: White and black sesame seeds add a lovely crunch and flavor to the topping.
• Spinach leaves: Wholesome spinach adds freshness, color, and flavor. 
• Turkish taze kaşar or grated medium white cheddar: Cheddar adds a lovely, melting creamy flavor. Feel free to use other cheese you have on hand.
• Turkish beyaz peynir or feta: Crumbly, salty and tangy feta (or beyaz peynir) is delicious in börek and a traditional choice. Make sure to drain its excess liquid.
• Sea salt and freshly ground black pepper: Salt is the extractor of flavor. Black pepper adds earthiness, piney notes, and mild heat.
• Whole milk: Whole milk adds a lovely flavor, and creaminess, and keeps phyllo sheets moist.
• Sparkling water: Sparkling water adds a delicious crispiness and helps puff the pastry slightly.

How to Make Borek 

To make borek, layered phyllo sheets are brushed with the olive oil and milk mixture, then the filling is added, followed by more layering. Finally, it is baked. It is so easy to make this tray version of börek, and it always brings smiles! 

Make the Filling and Base

• Get ready. Preheat the oven to 400°F. Grease the base and sides of an 8 x 12-inch baking dish with a thin layer of olive oil.
• Soften the spinach. To a large bowl, add 8 ounces of chopped spinach and 2 tablespoons olive oil. Season with salt and pepper to taste. Use your hands to combine well, kneading olive oil and the seasoning into the spinach. This wilts the spinach, shrinks it, and infuses the flavors. Mix in 1 beaten egg and 7 ounces of crumbled feta and grated cheddar.
• Make the Egg and Milk Mixture. In a small mixing bowl, combine 1 beaten egg, 1/2 cup milk, 1 tablespoon olive oil, and 1/3 cup plain sparkling water. Season with salt and pepper to taste. 
• Cut the dough to fit your baking dish. Open the phyllo sheets and place on a clean, dry surface. Cover with a damp dish towel to prevent drying. Cut the sheets to fit into your baking dish. Save the smaller-size scraps as you go. 
• Make a flaky phyllo base. Divide the sheets into two piles – this will help you know when you’re halfway through. Place two big sheets in the greased dish and brush with a thin layer of the Egg and Milk Mixture (about 2 tablespoons). Layer in the smaller scrap sheets, combining to make one large sheet as you go. Brush with the Egg and Milk Mixture every two layers until you have used half of the sheets. 

Fill, Layer, and Bake

• Fill the Börek. Brush again with the egg and milk mixture and gently and evenly spread over the filling. Keep on layering and brushing with the egg and milk mixture every two sheets. Place the last sheet, pour in the remaining egg and milk mixture, and brush, tucking the edges in. 
• Soak the Börek. Slice the börek into 12 rectangles and let the egg and milk mixture penetrate all through the slices for a minute or so. Brush the top with one beaten egg and sprinkle with 2 tablespoons white sesame seeds and 1 tablespoon black sesame seeds. Let the börek soak up the liquid for at least 10 minutes.
• Bake. Bake for 35 minutes, or until golden on top. Leave to cool for 5-7 minutes, then serve warm or at room temperature.

Ways to Mix it Up

Any vegetables, cheese, and olives can be börek filling. It is a great way to use up ingredients you have on hand. Ground meat sautéed with onions can make a lovely filling too. Here are some ideas to make this borek recipe your own:

• Mashed potato and caramelized onion filling: This is a great way to finish up leftover mashed potatoes. Sauté 2 finely chopped large onions until start to caramelize, then combine with mashed potatoes, chopped parsley, seasoning, some warming cumin, and perhaps Aleppo pepper.
• Herb and cheese or olive filling: Use up any fresh herbs you have on hand. For instance, chopped parsley, and fresh mint, perhaps combined with other greens and spring onions. Also add cheese like grated mozzarella, crumbled feta, or cheddar. Avoid soft cheeses or cream cheese, which would melt and make the phyllo dough soggy. Alternatively, chop a handful of pitted olives here for a fragrant, herby filling.
• Ground meat and onion filling: Ground meat and onions make a delicious filling too. Sauté finely chopped onions for 10-12 minutes, then add ground meat and season with Aleppo pepper, salt, and pepper. Cook for 15 minutes or so. Add chopped parsley for freshness and you have a lovely filling there.

What to Serve with Borek

You can also enjoy this borek recipe as part of your brunch, lunch as an appetizer, or even as a light supper with a nice salad on the side, like a simple Cucumber Tomato Salad. Or the creamy Cacık dip of chopped cucumbers in yogurt with dried mint–similar to this Creamy Cucumber Salad, is great with this börek recipe too. 

I love how versatile this börek is; you can have a slice for breakfast, brunch, or a snack. It can be a lovely appetizer, as part of your entertaining buffet, or a light lunch with a salad aside. We Turks enjoy börek with a cup of black tea, which we call çay. It also makes the perfect picnic food and is great for packed lunches —always a good time to have a slice of börek!

How to Store, Freeze, and Reheat Börek

This börek is great to prep ahead. You can prepare it up to 2 hours ahead and keep covered in the refrigerator before baking. You can also freeze the cooked börek slices in a single layer in a freezer bag, sealed tightly. Reheat from frozen 400°F for 8–10 minutes.

More Savory Phyllo Pastry Recipes

Appetizer and Mezze

Sigara Boregi (Turkish Cheese Rolls)

Greek

Greek Tiropitakia (Feta Hand Pies)

Greek

Spanakopita Recipe (Greek Spinach Pie)

Moroccan and Tunisian

Tunisian Brik au Thon (Phyllo Stuffed with Potato, Tuna, and Egg)

Browse all Mediterranean recipes. 

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Turkish Borek Recipe

This delicious and easy Ispanaklı Peynirli Börek, is one of my family’s all-time favorites; it is cooked at homes as well as offered in börekci shops in Istanbul and across the country. Spinach and cheese makes a delightful filling–and even the fussiest children, I am told, love this börek! I use a mixture of beyaz peynir, our creamy feta and medium cheddar (or Turkish kaşar) in the filling; you can use up other cheese you have too.

Course Breakfast, Entree or Side Dish

Cuisine Turkish

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 12 slices

Calories 292.9kcal

Author Ozlem Warren

Ingredients

For the Crust

• 1 (16 ounce) package phyllo dough, thawed if frozen
• Extra virgin olive oil, for greasing
• 1 medium egg, beaten
• 2 tablespoons white sesame seeds
• 1 tablespoon black sesame seeds

For the Filling

• 8 ounces spinach leaves, roughly chopped
• 2 tablespoons extra virgin olive oil
• Sea salt
• Freshly ground black pepper
• 1 medium egg, beaten
• 7 ounces medium cheddar or Turkish taze kaşar, grated
• 7 ounces feta cheese or beyaz peynir, drained and crumbled

For the Egg and Milk Mixture

• 1 egg, beaten
• 1/2 cup whole milk
• 1 tablespoon extra virgin olive oil
• 1/3 cup sparkling water
• Sea salt
• Freshly ground black pepper

Instructions

• Get ready. Preheat the oven to 400°F. Grease the base and sides of an 8 x 12-inch baking dish with a thin layer of olive oil.
• Soften the spinach for the filling. To a large bowl, add the spinach and olive oil. Season with salt and pepper to taste. With clean hands, go hands-on and combine well, kneading olive oil and the seasoning into the spinach. This wilts the spinach, shrinks it in size, and infuses the flavors.
• Make the filling. Add the beaten egg and the cheeses and give everything a good mix.
• Make the Egg and Milk Mixture. In a small mixing bowl, combine the beaten egg, milk, olive oil and sparkling water. Season with salt and pepper to your taste.
• Cut the dough to fit your baking dish. Open the phyllo sheets and place on a clean, dry surface. Dampen a clean dish towel or a couple of paper towels and use as a cover for the phyllo so it doesn’t dry out. Cut the sheets to to fit into your baking dish. Save the smaller-size scraps as you go.
• Make a flaky phyllo base. Divide the sheets into two piles – this will help you know when you’re half way through. Place two big sheets in the greased dish and brush with a thin layer of the egg and milk mixture (about 2 tablespoons). Layer in the smaller scrap sheets, combining to make one large sheet as you go. Brush with the egg and milk Mixture every two layers until you’ve used half of the sheets.
• Fill the Börek. Brush again with the egg and milk mixture and gently and evenly spread over the filling. Keep on layering and brushing with the egg and milk mixture every two sheets. Place the last sheet, pour in the remaining egg and milk mixture, and brush, tucking the edges in.
• Let the phyllo dough soak up the liquid. Slice the börek into 12 rectangles and wait a minute or so for the egg and milk mixture penetrate all through the slices. Brush with the remaining beaten egg and sprinkle with the sesame seeds. Let the börek soak up the liquid for at least 10 minutes.
• Bake. Bake for 35 minutes, or until golden on top. Leave to cool for 5-7 minutes, then serve warm or at room temperature.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
• To thaw phyllo dough: Leave wrapped in its package. Remove from your freezer and thaw in your refrigerator overnight. Bring it to room temperature before using.

• What size phyllo dough should I get? You will cut the dough to fit your baking dish, so just be sure to so just be sure to get sheets larger than your 8 x 12 dish.
• Getting ahead and freezing: You can prepare it up to 2 hours ahead and keep covered in the refrigerator before baking. You can also freeze the cooked börek slices in a single layer in a freezer bag, sealed tightly, for up to 3 months. Reheat from frozen at 400°F until warmed through, 8–10 minutes.
• Don’t worry if the phyllo dough cracks or tears as you go, it will all work out in the end!

Nutrition

Calories: 292.9kcal | Carbohydrates: 22.6g | Protein: 11.5g | Fat: 17.4g | Saturated Fat: 7.1g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 6.6g | Trans Fat: 0.01g | Cholesterol: 73.4mg | Sodium: 515.3mg | Potassium: 196.4mg | Fiber: 1.4g | Sugar: 0.7g | Vitamin A: 2083.8IU | Vitamin C: 5.3mg | Calcium: 259.8mg | Iron: 2.4mg

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The first time I baked bread in a Dutch oven at home was a revelation. I was amazed that I could get a bakery-style crisp crust in a home oven. It wasn’t just the crust that surprised me, but that the whole process had worked painlessly! 

While I had worked in several professional baking jobs by the time I baked that first loaf, I only worked with sweets, no yeast. Baking bread was certainly out of my comfort zone. Now, hundreds (maybe thousands?) of loaves later the transformation still amazes me. Whether I’m baking olive bread, sourdough, seeded sandwich bread, or homemade pizza dough (just to name a few), I’m continually awed by the reminder that you need just a few economical ingredients to make a delicious and meaningful freshly baked loaf. 

I often still turn back to the same method that worked for my first ever loaf of bread: the trusted no-knead, Dutch oven method. I upgrade this no-knead bread recipe with salty, earthy olives that stud the loaf, like gems of fruity flavor. You can use your favorite pitted olives, but I like to use a mix of Kalamata and green olives for a variety of texture and flavor. A drizzle of olive oil in the dough adds to the olive flavor and gives the bread a tender, soft crumb. 

While it’s easy to make, you just need to give yourself time to allow the dough to rise and develop in flavor. Make the night before, and allow the yeast to work its magic while you sleep! 

What is in Olive Bread?

You don’t need much to make good bread at home, just 5 ingredients. For the best flavor, use high-quality olives and olive oil. Here’s what you’ll need:

• Bread flour: Bread flour has a higher gluten content than all-purpose flour. It helps achieve a crisp and golden crust with a soft and chewy interior.
• Salt: I use kosher salt for most of my baking for consistency. If using sea salt, reduce to 3/4 teaspoon.
• Instant yeast: I almost always use instant yeast. I love the convenience of just adding it with the dry ingredients and not needing to bloom it first.
• Pitted Olives: For a mix of texture and flavor, I like to use half Greek Kalamata olives and half green olives. You can use any pitted green olive you’d snack on. Castelvetrano olives are particularly good and buttery.
• Extra virgin olive oil: A little bit of olive oil in the dough adds richness and olive oil flavor. It also gives the bread a moist, soft crumb.
  • READ MORE: My essential guide to baking with olive oil.
  • TRY IT: Find top-quality Mediterranean extra virgin olive oils at our shop.

How to Swap Flours

You can have success swapping the flours in this olive bread recipe, you just need to be aware of which flours will work and which flours to avoid:

• All purpose: While this olive bread recipe calls for bread flour, you can use all-purpose flour and bread flour interchangeably. Bread flour can be easier to work with and the final loaf will have a softer, chewier interior, but the difference in this specific bread will be subtle.
• Whole wheat: You can also substitute up to half of the flour with whole wheat flour. Keep in mind that the bread will be slightly denser, as the bran in whole wheat flour will slightly hinder gluten formation.
• Gluten free? Unfortunately, I wouldn’t recommend substituting gluten-free flour in this recipe. While it’s relatively straightforward to swap gluten-free flour in a lot of sweet baking, traditional bread baking relies on gluten development. I’d suggest using a bread recipe specifically developed to be gluten-free.

What Kind of Yeast to Use

I prefer instant yeast because it’s more convenient than active dry yeast. You can add instant yeast directly to the dry ingredients and you never need to bloom it. My favorite yeast is SAF Red Instant Yeast. I buy a big bag and store it in an airtight container in the freezer, where it can last for up to a year (or even longer). You don’t even need to thaw it before using it.

You can make this bread using the same amount of active dry yeast. There’s enough water in the dough that you can skip blooming the yeast, but you can still bloom it if you prefer to check the yeast is alive. Bloom the yeast in about 1/3 cup of the called-for water, heated between 100 and 115°F, until the yeast is dissolved and bubbly, about 5 minutes.

How to Make Olive Bread

The no-knead method makes this olive bread recipe incredibly simple to make. Because of the long rising time, mix the dough the night before you want to bake it. Here’s how to make no-knead olive bread:

First Rise (12 to 18 Hours)

• Mix the dough: In a large mixing bowl, whisk together 3 1/2 cups (420g) bread flour, 1 teaspoon kosher salt, and 3/4 teaspoon instant yeast. Roughly chop or halve 1 packed cup (150g) of pitted olives and add, along with 1 1/3 cups (320ml) water, and 1 tablespoon extra virgin olive oil. Mix with a wooden spoon until the dough comes together and all the flour is moistened.
• First rise: Cover the bowl and leave it to rise overnight until more than doubled in size, 12 to 18 hours.

Second Rise (2 Hours)

• Shape the dough into a ball: Lightly dust a work surface with flour. Tip the bowl slightly and use a dough scraper or rubber spatula to gently remove the dough from the bowl onto the work surface. Gently fold the dough into itself, shaping it into a ball.
• Second rise: Generously dust a tea towel with flour and place the dough onto the towel, seam side down. Loosely fold the towel over the dough and place it into a mixing bowl. Leave it to rise in a warm spot until almost doubled, about 2 hours.
• Preheat the oven: 30 minutes before the dough has finished rising, arrange a rack in the lower third of the oven, set a 6 to 8-quart Dutch oven on the rack, and preheat to 475°F. (If you have a larger Dutch oven it will still work, the bread might just spread out a little bit.)

Bake the Olive Bread

• Add the bread to the preheated pot: Use oven mitts to carefully remove the preheated pot from the oven and remove the lid. Use the tea towel to invert the dough onto a piece of parchment paper. Using the edges of the parchment paper, lower the dough into the Dutch oven.
• Bake the bread: Cover the pot and bake for 30 minutes. Remove the lid from the Dutch oven, then continue baking until the bread is golden brown, about 20 minutes longer.
• Cool: Carefully lift the bread out of the Dutch oven and let it cool completely on a wire rack before slicing.

How Does The No-Knead Bread Method Work?

The principle is to allow time to do the kneading for you. As the yeast slowly works on the dough, the rising dough stretches and develops the gluten in the dough. The added time also develops more flavor, better texture, and the baked bread doesn’t go stale as quickly.

I based this olive bread recipe on Jim Lahey’s no-knead method. While skipping the kneading and relying on long fermentation times is by no means a new technique, Jim Lahey created and popularized a repeatable method easy enough for all levels of bakers.

Troubleshooting Common Bread-Baking Problems

The most common issues when baking bread are problems with the dough not rising, or the dough feeling too sticky. Here are my tips for identifying and solving some common bread-baking dilemmas:

• The dough didn’t rise during the first rise: If you wake up in the morning and the dough hasn’t risen, the yeast is the most likely culprit and likely dead. Unfortunately, you’ll have to start again with new yeast.
• The dough didn’t rise during the second rise: If the dough rose well during bulk fermentation but the second rise is sluggish, it may be too cold. Set the dough in a warmer spot. Set the dough in the oven using the proof function, or with the light on, and check on it every 15 minutes.
• Do the poke test to check if it’s fully proofed: Poke the dough gently with your finger. If it springs back quickly, it needs more time. If the indent springs back very slowly, it’s ready to bake. If it doesn’t spring back at all, it’s over-proofed (but try baking it anyway!).
• If you choose to make the dough ahead of time: The dough might not rise much in your fridge, but the yeast is working. You will get some rise from oven-spring during baking.
• The dough feels too sticky when shaping: This is a higher hydration dough and is therefore sticky. It can be nerve-racking if you’re not used to working with sticky doughs, but try not to add too much flour to the dough. Instead, coat your hands with flour while you shape it into a ball. Or use a dough scraper, which sticks less than your hands. Make sure to coat the tea towel well with flour before adding the dough for the second rise.

How to Know When the Bread is Done Baking

The bread is done when the crust is a deep golden brown. Conventional wisdom says that the finished bread should sound hollow when you knock on the bottom. While it can give you an inkling as to whether the bread is fully baked, I don’t find it that reliable, and I don’t like fumbling around with the hot pan and loaf. 

The best way to be sure is to use an instant-read thermometer. The bread is fully baked when the interior reaches between 190° to 200°F.

Ways to Mix it Up

If you’re looking to boost the flavor of this no-knead olive bread recipe, try adding mix-ins, like herbs or garlic, along with the olives. Try one of these additions, or all three at the same time! 

• Make it herby: Add 1 to 2 tablespoons of fresh, chopped herbs, such as rosemary, oregano, or thyme. If you don’t have any fresh herbs, you can use 2 teaspoons of dried herbs or a blend such as Italian Seasoning or za’atar. 
• Make it zesty: Olives pair well with citrus, so you could try a tablespoon of finely grated orange or lemon zest.
• Make garlic olive bread: If you love garlic as much as I do, you have to try adding a head of roasted garlic. Peel the roasted cloves, then mix in along with the olives. 

Getting Ahead and Storage

After shaping, the dough can sit in the fridge for up to three days if it’s tightly covered. Then bake straight from the fridge in the preheated pot and oven.

Store the fully-cooled bread, loosely covered, for up to three days. I like to store it in a paper bag, or even just cut side down on my cutting board. The crust will protect the bread from drying out more than you may think.

The bread can also be frozen for up to three months. After cooling completely, wrap the loaf in a layer of plastic wrap, and then in a layer of foil. Let it thaw in the refrigerator overnight or on the counter for a few hours.

What to Serve with Crusty Olive Bread

I have bread alongside almost every meal, whether it’s Mediterranean-style toast for breakfast, a Tomato Sandwich for lunch, or for soaking up the tomato and paprika juices from these tender Baked Chicken Thighs for dinner.

On a cold day, serve it with a hearty Chicken Stew. For a quick lunch or an appetizer for visitors, slather slices with homemade Hummus, Baba Ganoush, or the Ultimate Mezze Platter. Or, for those who just can’t get enough olives, try serving it with Olive Tapenade or this simple Olive Oil Bread Dip.

More Homemade Bread Recipes

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Olive Bread

Crusty, crunchy and delicious! You can use your favorite pitted olives, but I like to use a mix of Kalamata and green olives for a variety of texture and flavor. This is an extra easy, beginner-friendly recipe with one thing to keep in mind: This is a higher hydration dough and is therefore sticky. It can be nerve-racking if you’re not used to working with sticky doughs, but try not to add too much flour to the dough. Instead, coat your hands with flour while you shape it into a ball. Or use a dough scraper, which sticks less than your hands. Make sure to coat the tea towel well with flour before adding the dough for the second rise.

Course Bread

Cuisine Mediterranean

Diet Low Lactose, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Rise Time 1 day day

Total Time 1 day day 1 hour hour 5 minutes minutes

Servings 8

Calories 216.7kcal

Author Mark Beahm

Ingredients

• 3 1/2 cups (420g) bread flour, plus more flour for dusting
• 1 teaspoon kosher salt
• 3/4 teaspoon instant yeast
• 1 1/3 cups (320ml) water
• 1 packed cup (150g) pitted olives, roughly chopped or torn in half
• 1 tablespoon extra virgin olive oil

Instructions

• Mix the dough: In a large mixing bowl, whisk together the flour, salt, and yeast. Add the olives, water, and olive oil and mix with a wooden spoon until the dough comes together and the flour is moistened.
• First rise: Cover the bowl and leave it to rise overnight until more than doubled in size, 12 to 18 hours.
• Shape the dough into a ball: Lightly dust a work surface with flour. Tip the bowl slightly and use a dough scraper or rubber spatula to gently remove the dough from the bowl onto the work surface. Gently fold the dough into itself, shaping it into a ball.
• Second rise: Generously dust a tea towel with flour and place the dough onto the towel, seam side down. Loosely fold the towel over the dough and place it into a mixing bowl. Leave it to rise in a warm spot until almost doubled, about 2 hours.
• Preheat the oven: 30 minutes before the dough has finished rising, arrange a rack in the lower third of the oven, set a 6 to 8-quart Dutch oven on the rack, and preheat to 475°F.
• Bake the bread: Use oven mitts to carefully remove the preheated pot from the oven and remove the lid. Use the tea towel to invert the dough onto a piece of parchment paper. Using the edges of the parchment paper, lower the dough into the Dutch oven. Cover the pot and bake for 30 minutes.
• Crisp the crust: Remove the lid from the Dutch oven. Bake uncovered until the bread is golden brown, about 20 minutes longer.
• Cool: Carefully lift the bread out of the Dutch oven and let it cool completely on a wire rack before slicing.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, and Aleppo pepper used in this recipe.
• Storage: Store leftovers loosely covered at room temperature for up to 3 days. 
• To freeze: Allow the bread to cool fully and wrap tightly in a layer of plastic wrap, and then in a layer of foil. Freeze for up to 3 months. Let it thaw in the refrigerator overnight or on the counter for a few hours.
• How to swap flour: 
  • All-purpose flour and bread flour can be used interchangeably. Bread flour can be easier to work with and the final loaf will have a softer, chewier interior, but the difference in this specific bread will be subtle.
  • Whole wheat: Substitute up to half of the flour with whole wheat flour. Keep in mind that the bread will become slightly denser, as the bran in whole wheat flour will slightly hinder gluten formation.
• How to use active dry yeast: There’s enough water in the dough that you can skip blooming the yeast, but you can still bloom it if you prefer to check the yeast is alive.
  • Bloom 3/4 teaspoon active dry yeast in about 1/3 cup of the called-for water, heated to between 100 and 115°F, until the yeast is dissolved and bubbly, about 5 minutes. Only add 1 cup of water to the dough for 1 1/3 cups in total.

•  

Nutrition

Calories: 216.7kcal | Carbohydrates: 40.1g | Protein: 7g | Fat: 2.8g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.4g | Sodium: 294.3mg | Potassium: 65.6mg | Fiber: 1.6g | Sugar: 0.2g | Vitamin A: 1.6IU | Vitamin C: 0.004mg | Calcium: 8.8mg | Iron: 0.5mg

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The post Easy No-Knead Olive Bread appeared first on The Mediterranean Dish.

If you’ve recently adopted the Mediterranean diet, you may have worried about giving up your beloved baking hobby. But don’t worry! You can keep your bread, muffins, and even cakes.

As a professional baker, one of my favorite adjustments to better align my passions with the principles of eating wholesome meals is by baking with olive oil. For years, I’ve been using extra virgin olive oil in most recipes that call for vegetable oil. I’ve even swapped olive oil in for traditional butter-based recipes like my olive oil-based Strawberry Shortcake Recipe.

It’s safe to say I have embraced olive oil as my everyday baking oil of choice and you can too! Read on for my complete guide to baking with olive oil and how to use this heart-healthy fat your favorite baking recipes!

Why Olive Oil is a Good Baking Oil

Olive oil has a reputation for having too dominant of a flavor to bake with, but I think its flavor is one of its strong suits! You just need to be discerning with the variety you choose and take a few things to heart.

• Most baking recipes call for small quantities of oil. This means olive oil’s flavor is not typically as pronounced in the final baked good as you may think.
• Its fruity, grassy notes usually play nicely with the other flavors, like Apples, figs, lemon, and even Chocolate. 
• With so many varieties of olive oil to choose from, you end up with a lot of control over how mild, strong, buttery, fruity, or bitter the flavors are. (More on this in the section below.)
• Olive oil works like any other vegetable oil you’d use for baking. It makes tender cakes and breads with a softer crust and crumb.
• However, unlike other vegetable oils, olive oil is an excellent source of antioxidants, vitamin E, and vitamin K. It’s rich in monounsaturated fatty acids, which benefit heart health and protect against heart disease.
  • READ MORE: Olive Oil 101: Everything You Need to Know

Olive Oil Varietals and their Flavors

I exclusively use extra virgin olive oil for baking. Extra virgin olive oil is squeezed and separated from crushed olives without the use of heat and without altering the natural oil in any way. This minimal processing leaves the antioxidant-rich polyphenols and beneficial fatty acids intact.

Extra virgin olive oil is made using the best, ripest olives with the highest polyphenol count (meaning its high in antioxidants). There are hundreds of cultivars of olive and each one has its own characteristic flavor.

Here are my top recommendations for olive oils to bake with from the mildest to the most intense. Choose a variety that pairs well with your recipe:

• Arbequina: This Spanish green olive cultivar, which is often grown in California, is small and sweet. It produces a buttery, fruity, and smooth olive oil with notes of apple and banana. It’s particularly good for sweet baking. Try it in this healthy banana bread.
• Nocellara: This bright green olive originates from Sicily and is also known as Castelvetrano. It produces a mildly bitter olive oil with a vegetal, spicy finish. I like how it works with fruit in this Fig Cake or these Strawberry Shortcakes.
• Hojiblanca: This is another Spanish green olive cultivar, and it’s slightly more bitter and spicy than the other two. It produces an olive oil with hints of almond, grass, and apple. It’s slightly more suited to savory baking, but I actually use this most often for all of my baking. Add it to Pizza Dough or try it in a Farinata. 

You can also choose a blend rather than a single varietal olive oil, as blends are more affordable. It is helpful if the label gives information about the varietals included so you can get an idea of the flavor and intensity. While single-cultivar olive oils are generally more expensive, they tend to be higher quality, and you’ll have a clear idea of the flavor profile and the polyphenol level.

I would avoid refined olive oils often labeled as light or pure. The bland taste comes with even blander health benefits, often with little antioxidant value, in which case you might as well use a generic cooking oil.

Is it Healthy to Bake with Extra Virgin Olive Oil?

Extra virgin olive oil, with its antioxidant and anti-inflammatory properties, is often considered a healthier choice than butter or other fats typically used for baking. That said, dessert is still dessert. Most desserts are still high in calories, with refined sugar and low fiber. Just because a cake has olive oil in it, does not magically mean that it’s a health food.

However, all else equal, a dessert made with extra virgin olive oil may well be a delicious alternative. Saturated fat, like butter, has been shown to raise blood cholesterol and increase the risk of coronary heart disease. When substituted for saturated fat, monounsaturated fats, like those in olive oil, can help lower your “bad” LDL cholesterol. Being healthy also means enjoying a treat every once and a while, even on the Mediterranean diet, which is all about moderation.

• GET THE FACTS: Consumption of Olive Oil and Risk of Total and Cause-Specific Mortality Among U.S. Adults, Journal of the American College of Cardiology

Concerns about Smoke Point and Stability

Many home bakers have fears about heating olive oil, its smoke point, and oxidative stability. Let me address those one by one below.

• Olive oil is a very stable oil. You can use extra virgin olive oil safely for most cooking and baking. It has a fairly high smoke point of between 374°F and 405°F.
• You don’t have to worry about olive oil’s smoke point unless you’ve burnt something beyond recognition–which is its own problem. This is true even when you’re baking something at a high temperature like this Focaccia at 450°F. 
• Baking mainly relies on radiant heat transfer, a type of indirect heat. Items placed in the oven take time to heat up. While I don’t recommend it, this is why you can stick your hand in a hot oven and it doesn’t immediately burn.
• Baked goods are also protected by the water they contain. In normal circumstances, the water prevents them from reaching temperatures higher than water’s boiling point of 212°F. Most baked goods are done baking when their internal temperature reaches between 180°F and 210°F. In other words: well below extra virgin olive oil’s smoke point.

The Function of Fats in Baking

Before we look at how to substitute olive oil into your favorite baking recipes, let’s take a look at what fats actually do in baking. All fats provide tenderness, richness, and flavor in baked goods. Fat adds tenderness by coating structure-builders like gluten and other proteins, which limits their development. This is what makes shortbread crumbly and cakes tender. 

Fat adds flavor because it absorbs flavor compounds and releases them slowly as you chew. Because fat coats the tongue, it provides richness and a pleasant mouthfeel.

Fat is also useful in making yeasted doughs softer and more flexible, allowing for more volume as the dough rises, like in this fluffy Challah Bread. Breads and yeasted doughs that include some fat have a softer crust and a more tender crumb.

Butter vs Olive Oil: The Difference Between Liquid and Solid Fats in Baking

There are two main types of fats in baking: solid fats like butter, shortening, or lard, and liquid fats, like vegetable and seed oils. Solid fats like butter contribute to leavening or creating flaky layers. Liquid fats contribute to moistness.

In your baking journey, you’ve inevitably baked a recipe that started by creaming softened butter with sugar. This step creates tiny air pockets in the batter that expand while the cake bakes, making it rise and giving it a velvety texture. This aeration surprisingly contributes more to leavening even when baking powder is used. As a liquid, oil (including extra virgin olive oil) cannot help with aeration or leavening in the same way.

Liquid fats like olive oil make moist, tender baked goods with a denser crumb. Because olive oil is liquid, it is incorporated into batters easily. This coats the flour and proteins more efficiently than butter and boosts tenderness. 

Surprisingly, oils contribute more to moistness in baked goods than water (I’m betting you’ve had a surprisingly dry butter cake!) But while olive oil makes cakes soft and tender, compared to butter, you should expect the texture to be more compact and not as velvety.

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How to Swap Olive Oil in Baking

The easiest is way to swap olive oil for butter in baking is to stick to recipes that were developed to use olive oil. But if you’re not afraid of experimentation and the occasional mishap, here is a guide to substituting olive oil in baking.

How to Substitute Olive Oil for Vegetable Oil

If you have a recipe that already calls for a liquid vegetable oil, this is the easiest swap. You can always swap oil for oil. Bear in mind whether olive oil’s flavor would pair well with the other flavors in the recipe.

How to Substitute Olive Oil for Butter

You can successfully substitute olive oil for butter in many, but not all recipes. Butter and olive oil have very different compositions and characteristics. This isn’t necessarily a problem in some recipes but can drastically change others. Here’s how to swap olive oil for butter:

• Melted butter: I’m never afraid to try swapping olive oil in recipes that call for melted butter. As a general rule of thumb, I replace the butter with 3/4 of the amount of olive oil. Then I increase the liquids by 1/4 the amount.
  • For example: If a recipe called for 1 cup of butter and 1 cup of milk, I replace the butter with 3/4 cup of olive oil and increase the milk to a total of 1 1/4 cups.
• Softened butter creamed with sugar: It can be done, but not always successfully. Keep in mind that it will always change the texture of the cake, it’s just whether it’s too much. I use the same calculations as for melted butter.

When in Doubt, Compromise

When I’m nervous about negatively affecting the texture, one technique I often use is to substitute half the butter with olive oil, like in this Lemon Ricotta Cake. You get the best of both worlds: Butter’s structure and leavening benefits, and olive oil’s flavor, added tenderness and health benefits. For example, if a recipe calls for 1 cup of butter, I use 1/2 cup butter and 1/2 cup olive oil.

When I tested the same Lemon Ricotta Cake using only olive oil, the cake didn’t rise as much. It was denser and the crumb was coarse and less velvety. It was still a delicious cake, but by using a blend of butter and olive oil, the cake was fluffy, velvety, and moist with a balanced flavor.

Butter vs Olive Oil: When Not to Swap and Why

There are a few cases where you should not swap olive oil and butter:

• Flaky pastries: Recipes that rely on cutting cold butter into the flour (like pie dough) cannot be made as successfully with olive oil. When cold butter is cut into flour to form small, solid chunks, the water in the butter evaporates in the oven. This creates steam pockets that give the dough its signature flaky texture.
• Laminated doughs: Infinite layers of pastry and butter (like croissants and puff pastry) require rolling out dough with thin sheets of cold butter layered between. During baking, the butter melts and the water content turns to steam, puffing up the layers to create a light, airy structure.
• Frostings and glazes: These rely on butter being a solid at room temperature.

You can make an olive oil crust, but choose a recipe that was developed using olive oil rather than substituting it into a recipe that calls for a solid fat like butter or shortening, like this Asparagus Quiche. Oil crusts are not flaky but they are tender. They’re also resistant to soaking up wet, juicy fillings so they don’t get soggy.

Favorite Sweet and Savory Olive Oil Baking Recipes

I’ve linked to different recipes throughout this post, but sometimes it’s nice to have a list. Here are some of my favorites:

Olive Oil Breads, Breakfast, and Snack Cakes

• Seeded Whole Wheat Bread
• Fig Bread
• Challah Bread
• Whole Wheat Blueberry Muffins
• Banana Walnut Bread

Olive Oil Cakes and Cookies

• Chocolate Olive Oil Cake
• Yogurt Cake
• Healthy Carrot Cake
• Fig Cake
• Melomakarona

Sweet or Savory Extras

• Rustic French Style Tomato Tart
• Apple Empanadas
• Asparagus Quiche
• Baklava Ice Cream Sundae
• Strawberry Shortcakes with Sumac, Whipped Labneh and Mint
• Baklava Pumpkin Pie

Try Baking with Olive Oil in These Recipes!

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