Zaatar, olive & onion bread roulade

Bread comes in all shapes and sizes. Some rise, some stay flat, some get braided like they’re destined for a celebration. And then there’s this one—a savory roulade, rolled up and ready to surprise.
This bread is a nod to our traditions, where zaatar and olives find their way into almost everything. We’ve taken that idea and rolled it up into something that feels both familiar and new.
The dough? Simple, with a touch of fresh orange juice for a little twist. This bread is a nod to our traditions, where zaatar and olives find their way into almost everything.
We’ve taken that idea and rolled it up into something that feels both familiar and new. The dough? Simple, with a touch of fresh orange juice for a little twist.
No endless kneading, no complicated steps. Just roll, bake, and watch it disappear faster than you planned.

 

Zaatar, Olive & Onion Bread Roulade

/ Ingredients

For the dough:
3 cups (375g) flour (a mix of all-purpose and a bit of whole wheat could add depth)
½ to ⅔ cup (120–160ml) fresh orange juice (start with ½ and adjust as needed)
½ cup (120ml) olive oil (or another mild oil)
15g fresh yeast (or 7g instant dry yeast—about 1 teaspoon)
½ teaspoon salt

For the filling:
1 cup mixed olives, roughly chopped
2 onions, thinly sliced
2 tablespoons zaatar
1–2 tablespoons olive oil (just enough to coat)
A pinch of salt (adjust depending on how salty the olives are)

To finish:
Extra zaatar for sprinkling (optional)
Method
1. Make the dough:
Combine the flour, fresh orange juice, olive oil, yeast, and a pinch of salt. Mix until the dough comes together, and knead for a few minutes. Let it rest for about 15-20 minutes.
2. Prepare the filling:
• In a pan, sauté the onions in a bit of olive oil over medium heat until soft and slightly caramelized (this step prevents excess moisture in the filling).
• Let the onions cool slightly, then mix them with the chopped olives, zaatar, and a drizzle of olive oil.
3. Assemble the roulade:
• Roll out the dough into a rectangle, about ½ cm thick.
• Spread the filling evenly over the surface, leaving a small border around the edges.
• Roll it up tightly, like a Swiss roll, and pinch the seam to seal. Place it seam-side down on a baking tray.
4. Final touches & baking:
• Optionally, brush with egg yolk for a golden color and sprinkle extra zaatar on top.
• preheat the oven to 180°C.
• Bake for 25–30 minutes, or until golden brown and firm to the touch.
5. Serving:
• Let it cool slightly before slicing. Serve warm or at room temperature with labneh or a drizzle of olive oil.