Bread shots

Lately I have been asked to publish savory snacks recipes for parties. This idea of bread shots is taken from a book by Richard Bertinet, “Dough”. Although I modified the recipe to make the dough less sticky without losing fluffiness, and I added some spices for additional flavor. These bread shots can be prepared ahead and frozen, and admit many variations in the filling ingredients to suit your taste. I hope you feel encouraged to prepare them! If you do, send me a picture and your comments about the recipe (if you liked it, what you changed, etc) using the new form that we created in the blog, that you can find here. I will be glad to publish your photos and comments on each of the recipes, I hope you enjoy this new section as much as I do!

That olive is calling my name
Aren't they beautiful?

I couldnt help myself... had to take a little bite!
I have an appointment with these little beauties

{Bread Shots}

Preparation time: 15 min (plus resting time)

Cooking time: 15 min

Yield: 24 bread shots

Rating 5 average value 1


  • 500 gr. strong white wheat flour
  • 25 gr fresh yeast
  • 300 gr. water
  • 50 gr. extra virgin olive oil
  • 10 gr. salt
  • 1 tbs powdered garlic
  • 2 tbs oregano
  • a selection of fillings: walnuts, cheese, olives, chorizo (spanish saussage),…


  1. Rub the yeast into the flour using your fingertips as if making a crumble. Add the salt, water, olive oil, garlic and oregano. Mix the ingredients for 2-3 minutes until the dough starts to form
  2. Take the dough out of the bowl and knead. You will feel the dough become elastic after kneading for about 5 minutes.
  3. knead the dough for 5-10 minutes more or until the dough is soft, pliable, smooth and slightly shiny. Put the dough into a lightly floured bowl and cover with a cloth. Let the dough rise in a warm place until its size doubles (1 – 1 ½ hour depending on the room temperature).
  4. Take the dough out of the bowl, deflate it by touching lightly. Grease your hands with olive oil, cut the dough into 24-30 pieces, and roll each of them into a ball.
  5. Place the balls on two baking sheets covered with paper parchment. With your finger (greased, remembre) make a hole on each ball, and place a green olive on it (or your chosen filling). Let the balls rise for 30-45 minutes more
  6. Preheat oven to 400 º F. Brush the balls with extra virgin olive oil, and bake for 10-15 minutes.
  7. You can serve them warm or cold


If this is the first time you knead a dough, you might want to watch this video before starting. These bread shots can be frozen, and then reheated in the oven for a few minutes