Pioneer Woman Olive Bread Recipe

I adapted Ree Drummond’s olive bread into a quick version using ready-made French bread and a bold black-and-green olive, cheese, butter and mayonnaise topping that could change how you approach French Bread Toppings.

Pioneer Woman Olive Bread hooked me the first time I smelled it coming out of the oven, even though Ree uses ready-made French loaves so it’s not fancy. There’s something a little sneaky about a loaf dressed up with shredded sharp cheddar cheese and mayonnaise, like it tricked dinner into being a party.

I keep thinking about the contrast of melty cheese and briny bites, and how this lands somewhere between Italian Olive Bread Recipe nostalgia and quick weeknight indulgence. If you want ideas, look up What To Serve With Olive Bread but be warned, once you try it you’ll want it again.

Ingredients

• French bread: crusty exterior, soft center; mainly carbohydrates, quick energy, little fiber unless whole grain.
• Butter: adds rich flavor and fat helps meltiness, its not healthy in large amounts.
• Mayonnaise: creamy binder, more fat and calories, makes filling smooth and spreadable.
• Cheddar cheese: sharp taste, good protein and calcium, gives bold cheesy punch.
• Mozzarella: melts beautifully, mild flavor, adds gooey texture and extra protein.
• Parmesan: salty umami boost, a little goes a long way for savory depth.
• Olives: briny and tangy, provide healthy fats, low carbs, big flavor punch.
• Parsley: fresh herb lift, tiny vitamins and color, keeps the bread from tasting flat.

Ingredient Quantities

• 2 French bread loaves (about 12 to 16 ounces each)
• 1/2 cup unsalted butter, softened (1 stick)
• 1/2 cup mayonnaise
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped black olives, drained
• 1/2 cup chopped green olives, drained
• 2 tablespoons chopped fresh parsley
• 1 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon salt (optional)

How to Make this

1. Preheat oven to 350°F and line a rimmed baking sheet with foil or parchment so cleanup is easy.

2. Slice each French bread loaf in half lengthwise with a serrated knife so you have four long halves.

3. In a medium bowl beat the softened butter and mayonnaise together until smooth, then stir in the garlic powder, black pepper and the optional 1/4 teaspoon salt; mix in the chopped parsley.

4. Add the 2 cups shredded sharp cheddar, 1 cup shredded mozzarella and 1/2 cup grated Parmesan to the butter mixture and fold until evenly combined.

5. Fold in the chopped black and green olives, making sure they are well drained and patted dry so the topping isnt watery.

6. Spread the cheese and olive mixture evenly over the cut sides of all four bread halves, pressing it down a little so it sticks and you get a nice even layer.

7. Put the bread cut side up on the prepared sheet and bake 12 to 18 minutes, until the cheese is fully melted and the edges start to turn golden; if you want a browned top, switch the oven to broil for 30 to 90 seconds but watch it close or it will burn.

8. Remove from oven, let the loaves rest 3 to 5 minutes (this helps the topping set), then slice crosswise into pieces and serve warm.

9. Quick hacks: shred your own cheese for better melt, pat olives dry on paper towel, and if you prefer softer bread wrap the loaves loosely in foil for the first 10 minutes of baking then open to brown.

Equipment Needed

1. Serrated bread knife, to slice each loaf lengthwise
2. Cutting board, sturdy enough for slicing and chopping
3. Medium mixing bowl, for the butter, mayo and cheese mix
4. Rubber spatula or wooden spoon, for folding the cheese and olives (press topping down with it too)
5. Box grater, if you want to shred your own cheese for better melt
6. Rimmed baking sheet lined with foil or parchment for easy cleanup
7. Paper towels, to pat the olives dry so the topping isnt watery
8. Measuring cups and spoons, for the butter, mayo, cheeses and seasonings
9. Oven mitts or potholders, and a timer so you dont burn the bread

FAQ

Pioneer Woman Olive Bread Recipe Substitutions and Variations

• French bread loaves: swap for an Italian loaf, a baguette, or ciabatta (use about the same total weight, slice a little thinner if your loaves are bigger, bake time might change).
• Unsalted butter: use salted butter (then skip any extra salt), extra virgin olive oil (about 3 tablespoons, softens texture and gives a savory note), or softened cream cheese for a richer, creamier spread.
• Black and green olives: try chopped sun dried tomatoes, roasted red peppers, or capers instead for a different kind of tangy, briny punch (reduce other salty ingredients if you pick capers or sun dried tomatoes).
• Shredded cheddar, mozzarella, Parmesan: swap sharp cheddar for Colby Jack, Monterey Jack or smoked cheddar, use provolone or fontina in place of mozzarella, and Pecorino Romano for Parmesan (different melt and salt levels, so taste as you go).

Pro Tips

1) Fresh-shred the cheeses if you can, it melts way better. Chill the blocks 10 to 15 minutes so they grate cleanly, and if you must use pre-shredded toss each cup with about 1 tsp cornstarch so it doesnt weep and make the topping watery.

2) Pat the olives very dry on paper towels, then press the topping into the bread so it sticks. If the mixture seems loose, a short 10 minute chill in the fridge will help it firm up and stay put while baking.

3) If you want softer, pillowy bread wrap the loaves loosely in foil for the first part of baking then uncover to brown, but if you want extra crisp, put the cut sides down in a hot skillet for a minute before topping to give a crunchy base. Rotate the baking sheet halfway so everything browns evenly.

4) Make-ahead win: assemble and tightly wrap or freeze on a tray then bag, up to a month. Bake from frozen and add a few extra minutes, or thaw overnight in the fridge for a more even bake.