Olive bread with creamy filling

Bread is one of the oldest foods that exist and yet, even today, it continues to have a great presence on tables in many parts of the world, even far from each other.

They can be prepared in many different ways, with wholemeal flour, without flour, stuffed with melted cheese, pita style, or even with different motifs, such as spiral or leopard.

In this note you will learn how to prepare an original, creamy and irresistible alternative; ideal for cold days: an olive bread with a soup filling!


  • 1 tablespoon dry yeast
  • 1 tablespoon brown sugar
  • 1 and 1/4 cup warm water
  • 3 cups of flour
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • The creamy soup that you like the most
  • Grated cheese
  • a few tablespoons of butter


1. Mix the yeast, sugar and warm water in a bowl. Let stand for 5 minutes.

2. Add the flour, olive oil, and 3/4 teaspoon of sea salt. Make a dough with your hands.

3. Spread a little flour on a clean surface and place the dough. Knead it a little until it is no longer sticky, put it back in the bowl and cover it with a kitchen towel.

4. Let the dough rise near the heat of the oven, which you can now turn on to preheat it.

5. After about half an hour, or when the dough has doubled in size, knead again and divide into 4 equal parts. With your hands, shape each piece of dough into a ball shape.

6. Paint a little with olive oil, sprinkle with the rest of the teaspoon salt, place on a greased baking sheet or parchment paper, make an “X” with a knife or scissors on top, and bake until they are golden.

7. While they cook, prepare the soup however you like.

8. Once the buns are done, carefully cut off the tops and remove the crumbs. The trick to being able to fill them with soup without them falling apart is to spread them with a little butter.

9. Fill with a few tablespoons of the soup. Finish with some grated cheese on top. And ready!