Recipe

Olive, Bacon & Cheese Bread

Updated on 2 min read

This rustic Olive, Bacon & Cheese Bread is savory, hearty, and full of bold flavor. Briny olives, smoky bacon, and melty cheddar are baked into a soft, golden loaf that’s perfect for slicing and sharing. It’s the kind of bread that feels special but is still totally doable at home—great as a snack, appetizer, or alongside soups and salads.

Servings & Timing:

  • Yield: 1 loaf
  • Prep Time: 20 minutes
  • Rise Time: 1 hour 30 minutes
  • Bake Time: 25–30 minutes
  • Total Time: ~50 minutes active, plus rising

Ingredients List:

  • 3 cups all-purpose flour
  • 2¼ teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 cup lukewarm water
  • 2 tablespoons olive oil
  • ½ cup pitted green or Kalamata olives, roughly chopped
  • 1 cup cooked bacon, crumbled
  • 1½ cups shredded cheddar cheese
  • 1 tablespoon fresh rosemary (optional)
  • 1 egg, beaten (for brushing)

Instructions:

  1. Make the Dough
    In a large bowl, combine flour, yeast, sugar, and salt. Make a well in the center and add lukewarm water and olive oil. Mix until a rough dough forms.
  2. Knead
    Transfer dough to a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. Add a little extra flour if the dough feels too sticky.
  3. First Rise
    Place dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour, or until doubled in size.
  4. Add Fillings
    Punch down the dough and gently knead in olives, bacon, cheddar cheese, and rosemary until evenly distributed.
  5. Shape & Second Rise
    Shape dough into a loaf and place in a greased loaf pan, or form a rustic loaf on a lined baking sheet. Cover and let rise for another 30 minutes.
  6. Bake
    Preheat oven to 375°F (190°C). Brush the top of the dough with beaten egg for a golden crust. Bake for 25–30 minutes, until golden brown and the loaf sounds hollow when tapped.
  7. Cool & Slice
    Transfer to a wire rack and allow to cool before slicing.

Additional Notes:

  • Cheese Swap: Try mozzarella, Gruyère, or a sharp white cheddar
  • Olive Flavor: Kalamata olives give a deeper, saltier bite
  • Serving Ideas: Great warm with butter, alongside soup, or as a savory breakfast toast
  • Storage: Store wrapped at room temperature for 2 days or refrigerate up to 5 days

You may also like...