Soft pull-apart scrolls made with fresh oregano and onion. This pillowy oregano bread is easily made with my basic pizza dough and is naturally vegan. It can be enjoyed during breakfast, lunch or dinner.
I get so excited when the garden is brimming with fresh oregano. It’s an amazing culinary and medicinal herb to have in the garden and one that I use a lot.
These pull-apart scrolls came about when I was making fresh oregano salad, the flavours is so unique (I am obsessed), I had to use this salad in baking.
This oregano bread can be enjoyed for breakfast, lunch or dinner. Family members tend to always overindulge, it's fun for them to pull it apart and eat.
Each scroll is small enough to fit in the palm of your hand.
How to use fresh oregano?
Aside from baking, I also love to use fresh oregano leaves for making Lebanese zaatar from scratch and in salads as per the abovementioned. Fresh oregano is a staple herb in my Lebanese family's diet.
I also use fresh oregano as a herbal tea - I generally will prepare the leaves for other meals and to not waste the stalks I will steep them in hot water.
😋Why you’ll love this recipe
- Naturally vegan
- Super easy to prepare
- A versatile vegan herby bread that can be enjoyed as is or with other foods
✔️What You’ll Need
Basic pizza dough - refer to my basic pizza dough as is, do not adjust the quantities. It is best to allow it to rest for approximately 25-30 minutes for this recipe.
Fresh oregano that has been washed, thoroughly dried and the leaves separated from the stems. The fresh oregano leaves will need to be finely chopped, almost minced. I like to use a handheld chopper* to do this, you can also use a mezzaluna*.
Fresh onion is best, you can use white, brown or red onion. The onion will need to be finely chopped and again I use a handheld chopper to do this.
Lemon juice should be freshly squeezed. It will give a slight acidic sour flavour to this oregano bread.
Olive oil will help to bake the scrolls and give them golden edges.
Salt - my go-to is pink Himalayan salt*, but sea salt works well too.
Let’s get to how to make oregano bread;
Step 1 - Prepare pizza dough as per basic pizza dough recipe.
Step 2 - Whilst the dough is resting (approximately 25-30 minutes), in a mixing bowl, combine fresh oregano, onion, lemon juice, olive oil and salt. Divide into 3 even portions.
Step 3 - Divide pizza dough into 3 even portions. Roll out one portion at a time, approximately 3-4mm thick (1⁄10") and spread the fresh oregano mixture over the dough. Leave a gap at the top perimeter.
Step 4 - Starting at the bottom of the dough, roll up the dough and place the top perimeter edge face down to help seal the roll. Cut into scrolls approximately 3.5cm (1⅓") apart. Repeat until all dough and oregano filling are used up.
Step 5 - Grease the baking pan or cake tin and place the individual scrolls side-by-side, slightly touching. Optional - brush lightly with oil.
Step 6 - Bake in a preheated fan-forced oven 190°C (375°F) for 35-40 minutes until golden.
Step 7 - Allow cooling for 5 minutes before serving. Enjoy warm or cool.
Make sure dough is covered at all times when not working with it.
Brushing with oil is optional. With and without brushed oil works well. If brushing with oil, take into consideration the bread will brown darker.
Ovens differ in makes and models, check your oregano bread scrolls as they bake, they can be ready between 35-40 minutes. Once the tops are golden.
These vegan scrolls will be mostly golden on the outside and when the bread is pulled apart they will be fluffy and white.
Baking tray or cake tin can be any shape, the oregano bread will take on the shape of this pan.
Fresh oregano when cooked will turn a dark brown almost black colour, this is normal. Also, wet oregano will turn black (doesn't mean it is off). Be sure to dry oregano well before using.
If you are planning on using oregano fresh, but need to harvest it from your garden before its intended use. It is best to store the leaves with the stems in a clean container without any dampness. Damp fresh oregano leaves will turn black and soil quickly. Whilst dry fresh oregano leaves will keep in the fridge for several days.
Oregano bread will keep well in a sealed container for up to 3 days or 5 days in the fridge. However, it is best consumed within 1-2 days.
My kids normally will snack on fresh oregano bread scrolls (they can’t help themselves), however, this herby bread can be served as a side to my easy no boil vegan pasta bake, with a salad, with soup such as a simple carrot and celery soup.
Did you enjoy making these fluffy fresh oregano bread scrolls? I would love to hear from you, leave me a comment below and give me a rating. This will help me sustain Plant Based Folk.
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Fresh Oregano Bread Scrolls
- 1 Basic pizza dough
- 3 cups Oregano leaves (fresh) finely chopped
- 1 medium Onion finely chopped
- 2 tablespoons Lemon juice fresh
- 2 tablespoons Olive oil
- ½ teaspoon Salt
- 1 tablespoon Olive oil optional - for brushing
- Prepare pizza dough as per basic pizza dough recipe.1 Basic pizza dough
- Whilst the dough is resting, in a mixing bowl, combine fresh oregano, onion, lemon juice, olive oil and salt. Divide into 3 even portions.3 cups Oregano leaves, 1 medium Onion, 2 tablespoons Lemon juice, 2 tablespoons Olive oil, ½ teaspoon Salt
- Divide pizza dough into 3 even portions. Roll out one portion at a time, approximately 3-4mm thick (1⁄10") and spread the fresh oregano mixture over the dough. Leave a gap at the top perimeter.
- Starting at the bottom of the dough, roll up the dough and place the top perimeter face down to help seal the roll. Cut into scrolls approximately 3.5cm (1⅓") apart. Repeat until all dough and oregano filling used up.
- Grease baking pan or cake tin and place the individual scrolls side by side, slighly touching. Optional - brush lightly with oil.
- Bake in a preheated fan forced oven 190°C (375°F) for 35-40 minutes until golden.
- Allow to cool for 5 minutes before serving. Enjoy warm or cool.