Persian Bread Wreath Recipe
Boxing Day grazing deserves a showstopper - something tear-and-share, golden, aromatic, and worthy of the centre of the table. This Persian-style bread wreath is exactly that. Soft, fluffy dough, studded with Olives Et Al Kalamata olives, brushed with extra virgin olive oil, and baked until gorgeously golden.
At Olives Et Al, we’re all about bold flavours that bring people together — even (and especially) on the most relaxed day of the year. Scattered with herbs, black onion seeds, and olives, this wreath is simple, dramatic, and utterly moreish. Serve it with Houmous topped with Olives Et Al Dukkah and watch it vanish slice by slice.
Whether you’re feeding family between long walks, stacking a grazing board, or enjoying a quiet moment with a warm slice, this recipe is guaranteed to become a Boxing Day favourite.
Ingredients (1 large wreath)
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500g bread flour (we used Shipton Mill 00 Flour for a fine texture)
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10g fine salt
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7g fast-action yeast
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350ml warm water
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2 tbsp extra virgin olive oil
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A handful of Olives Et Al Pitted Kalamata Olives (some chopped, some whole)
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Fresh rosemary or thyme (optional)
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Black onion (nigella) seeds
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Flaky salt, for finishing
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Extra olive oil, for brushing and greasing
Method
Prep the dough:
In a bowl, mix the flour, salt, and yeast. Add warm water and bring together into a rough dough — don’t add the olive oil yet.
Knead + first prove:
Knead until smooth. Place in a bowl brushed with olive oil, cover, and leave to prove until doubled in size and airy.
Prepare the pan:
Oil and dust a large frying pan or sauté pan. Place a metal ring, ramekin, or bundt-style centre piece to create the wreath shape.
Shape the wreath:
Transfer the risen dough into the pan and gently press around your centre piece to form a ring.
Top it beautifully:
Scatter chopped and whole Kalamata olives, flaky salt, black onion seeds, and herbs if using. Drizzle generously with olive oil.
Bake:
Bake at 220°C for 30–40 minutes until risen, golden, and crisp on top. Ensure pan is well-oiled and dusted to release the wreath easily.
Serve:
Cool slightly, then slice into segments. Arrange on a board with Houmous in the centre, topped with Olives Et Al Dukkah for dipping.
Find the Instagram reel here
