Broccoli Bread


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Broccoli Bread
Photo: © Stephanie Shih
2 loaves


  • ¾ pound broccoli (stems peeled)

  • Salt

  • 2 tablespoons olive oil

  • 2 large garlic cloves (minced)

  • 4 oil-packed sun-dried tomato halves (drained and chopped)

  • 2 tablespoons chopped black olives (such as Calamata)

  • ¼ teaspoon crushed red pepper

  • Freshly ground pepper

  • ½ pound frozen bread dough (thawed and cut in half)

  • ½ cup crumbled feta cheese

  • ¼ cup freshly grated Parmesan cheese


  1. Preheat the oven to 350°. Cook the broccoli in boiling salted water for 3 minutes. Drain and chop.

  2. In a large skillet, heat the olive oil. Add the garlic and cook over moderate heat until fragrant, about 30 seconds. Add the tomatoes, olives and red pepper and cook for 1 minute. Add the broccoli; season with salt and pepper.

  3. On a lightly floured work surface, roll each piece of dough into a 12-by-9-inch rectangle. Spoon half of the broccoli mixture down one longer side of each rectangle, about 2 inches from the edge. Top each with half of the feta and Parmesan. Roll the dough up around the filling; fold in the sides.

  4. Bake for about 40 minutes, or until brown. Let cool slightly; then slice and serve.


For a heartier dish, roll pepperoni slices into the dough.

Serve With

Serve with salad.

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