Festive Olive Dough Ball Wreath Bread with Caramelised Onion and Roast Garlic Hummus and Slaw
You’ll love this delicious soft tear and share wreath bread wreath filled with olives. Served with caramelised onion, roast garlic hummus and an amazing slaw. Yum.
I’ve been wanting to make this for a while–I finally got the chance on Sunday and I’m so glad I did!It turned out even better than expected–a fluffy dough ball wreath filled with olives and topped with sesame seeds, sea salt and good olive oil.
The balls are squidgy on the inside and I recommend eating them warm straight out of the oven dipped in the caramelised onion hummus and a spoon of crunchy festive slaw.
I think the gorgeous caramelised onion hummus is a brilliant dip for the festive period–certainly special. The slow cooking of the onions is well worth it for their beautiful deep and sweet flavour.And my slaw has a festive touch with the lightly toasted pecans and little bursts of sweetness from the cranberries.
Tips and swaps;
Swap the pecans for toasted seeds for a nut free version.
You can omit the olives if you prefer or add other flavours such as; sun-dried tomatoes or herbs.
Butter beans work well as an alternative to chickpeas.
Swap the thyme for rosemary.
I hope you love this one!
Ingredients
For the dough
- 400 g strong white flour
- 1/2 tsp sea salt
- 1 tsp quick yeast
- 1 tsp sugar
- 2 tbsp olive oil
- 300 ml luke warm water
- Mix–leave for a few minutes
For the filling
- 4 tbsp olives finely chopped
For the toppings
- Olive oil
- Sesame seeds
- Fresh thyme
- Sea salt
For the caramelised onion and roast garlic hummus
- 2 red onions sliced into strips
- 2 tbsp olive oil
- Pinch sea salt
- 1 bulb garlic sliced in half through the middle
- Drizzle olive oil
- 1 can chickpeas drained
- 1/2 the roast garlic
- Juice 1/2 lemon
- 2 tbsp extra virgin olive oil
- 2 tbsp tahini
- 1/2 tsp sea salt
- 1 tsp raisins
To top
- Extra virgin olive oil
- 2 tbsp toasted pine nuts
For the festive slaw
- 1/4 medium red cabbage finely sliced
- 3 spring onions sliced
- 1 carrot finely sliced
- 2 tbsp cranberries
- 3 tbsp pecans toasted
For the dressing
- 2 tbsp vegan mayonnaise
- 3 tbsp plant based yogurt
- Finely grated zest 1 lemon
- Juice ½ lemon
- Big pinch sea salt flakes
- Pepper
Instructions
To make the bread
- Add the flour and salt to a large bowl–mix well.
- Mix the yeast, sugar, olive oil with the lukewarm water and leave for a minute.
- Create a hole in the middle of the flour and gradually add the liquid until you have a dough. Tip the dough onto a floured chopping board. Knead for a few minutes until the dough is springy.
- Transfer back to the bowl and cover with a damp cloth for about a hr. The dough should have doubled in size.
- Transfer back onto the floured chopping board and knead again to knock back.
- Flatten the dough, then add in the olives, fold over and knead the olives into the dough.
- Divide the dough in half, then half again until you get 30 small pieces of dough.
- Form the dough into a small balls.
- Transfer to a baking tray with a little olive oil at the bottom.
- Place 11 in a small circle, then place the remaining outside in a larger circle. They should be nestled close to each other.
- Brush a little olive oil over the top, then sprinkle with sesame seeds and fresh thyme.
- Bake on 180C for 20 minutes until cooked and golden on top.
- More olive oil and sea salt can be drizzled on top.
To make the caramelised onions
- Add the oil and sliced onion to a small pan and fry slowly on a low heat for 30–40 minutes until caramelised.
- Then add the salt and pepper. Set aside.
To roast the garlic
- Add the garlic to a baking tray with a drizzle of olive oil. Roast on 180C for approx 20 minutes until soft. Set aside.
To make the hummus
- Add all the ingredients to a food processor or high-speed blender and blitz until very smooth and creamy (2-3 minutes).
- Transfer to a bowl and then stir in 3/4 of the caramelised onions.
- Top the hummus with the remaining onions, toasted pine nuts and a drizzle of extra virgin olive oil.
To make the slaw
- Finely slice the cabbage into long strips.
- Finely slice the carrot.
- Cut the spring onion diagonally, Add them all to a large bowl.
- Now toast the pecans by adding them to a dry pan. Toast on a medium heat until lightly toasted. Add to the veg.
To make the dressing
- Add all the ingredients to a jar, replace the lid and shake to combine.
- Dress the veg with the dressing and then top with the pecans and cranberries.
2 Responses
Hello, These look delicious! Do you not need to do a second prove then?
Thanks in advance,
Angela
Hi Angela
You can if you want to but I dont think it needs it.
Love
Niki xxx
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