I love how simple this is to make using store-bought biscuit dough, yet it feels fancy and full of flavor. The combination of melted butter, olive oil, garlic, herbs, and cheese creates a rich and savory base, while the olives add a salty, tangy kick. It’s the kind of dish that disappears fast, especially when I serve it warm and gooey right out of the pan. No forks required—just pull, eat, and enjoy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 (16-oz) cans refrigerated biscuits ⅓ cup butter, melted 2 tablespoons olive oil 2 teaspoons dried oregano 1½ teaspoons garlic powder ½ cup Kalamata olives, roughly chopped ½ cup green olives, roughly chopped ½ cup crumbled feta cheese 1 cup shredded mozzarella cheese
Directions
I preheat my oven to 350°F and generously grease a standard bundt pan with butter to make sure nothing sticks.
I separate the biscuits and cut each one into four quarters, then place the dough pieces in a large bowl.
I drizzle in the melted butter and olive oil, sprinkle in the oregano and garlic powder, and toss everything to coat the dough evenly.
In a separate bowl, I mix the chopped Kalamata and green olives with the crumbled feta.
I sprinkle a thin layer of the olive-feta mixture in the bottom of the bundt pan.
I add about a third of the biscuit dough, followed by another layer of the olive mixture and half of the shredded mozzarella.
I repeat the layering—dough, olive mix, cheese—until I use everything up, ending with a layer of dough pieces on top.
I cover the pan with foil and bake for 45 minutes, then uncover and bake for an additional 5–10 minutes until golden brown.
I let the monkey bread cool in the pan for 5–10 minutes, then carefully invert it onto a serving plate.
Servings and timing
This recipe serves 10–12 people and takes about 1 hour and 5 minutes total—10 minutes to prep and 55 minutes to bake. It’s great for parties, brunches, or as a savory centerpiece for a casual dinner.
Variations
I sometimes add sun-dried tomatoes or chopped artichoke hearts for extra Mediterranean flavor.
For more spice, I throw in a pinch of crushed red pepper flakes with the herbs.
If I want to swap the cheese, I use goat cheese instead of feta or add some grated Parmesan for sharpness.
I’ve also made this in a loaf pan or muffin tin for smaller servings—it works just as well.
For an herby finish, I sprinkle fresh parsley or basil on top right before serving.
Storage/Reheating
I store any leftovers tightly wrapped in the fridge for up to 3 days. To reheat, I warm individual pieces in the oven at 350°F for about 10 minutes or microwave them in short bursts. The bread stays soft and cheesy, and the flavors just keep getting better.
FAQs
Can I make this ahead of time?
Yes, I assemble everything the night before, cover the pan, and refrigerate. When I’m ready, I let it come to room temperature and bake as directed.
What type of olives work best?
I like the contrast between briny Kalamata and milder green olives, but I’ve also used black olives in a pinch. Any mix that I enjoy works well here.
Can I use homemade biscuit dough?
Absolutely. I’ve made this with scratch dough and it turns out just as delicious. The store-bought version is just faster and super convenient.
How do I keep the bread from sticking?
I make sure to generously butter the bundt pan, getting into all the crevices. I also let it cool for a few minutes before inverting, which helps it release more easily.
What can I serve this with?
It pairs perfectly with soups, salads, or even pasta. I’ve served it alongside tomato soup, Greek salad, or a simple marinara dip.
Conclusion
Olive Monkey Bread is one of those dishes that feels like a party on a plate—warm, flavorful, and full of irresistible pull-apart pieces. Whether I’m serving it as a side, appetizer, or main event, it always draws a crowd. With melty cheese, buttery layers, and savory olives, it’s the kind of comfort food I’ll gladly make again and again.
