Olive, Bacon & Cheese Bread
A savory, cheesy quick bread packed with salty bacon and olives. Great for breakfast, brunch, or alongside soup.
Ingredients
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2 cups (250 g) all-purpose flour
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2 tsp baking powder
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½ tsp salt
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¼ tsp black pepper
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3 large eggs
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½ cup (120 ml) milk
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⅓ cup (80 ml) olive oil
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1 cup (100 g) shredded cheddar cheese
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½ cup (75 g) cooked, crispy bacon, chopped
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½ cup (80 g) pitted green or black olives, sliced
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2 tbsp chopped fresh parsley or chives (optional)
Method
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Heat the oven to 180°C (350°F). Grease and line a standard 9 × 5-inch loaf pan.
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Cook the bacon until crisp. Drain well and chop.
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In a large bowl, whisk together the flour, baking powder, salt, and pepper.
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In another bowl, whisk the eggs, milk, and olive oil until combined.
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Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t overmix.
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Fold in the cheese, bacon, olives, and herbs.
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Transfer the batter to the loaf pan and smooth the top. Sprinkle a little extra cheese on top if desired.
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Bake for 40–50 minutes, or until golden brown and a skewer inserted in the center comes out clean.
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Let it cool in the pan for about 10 minutes, then transfer to a rack. Slice warm or at room temperature.
Tips
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Cheese: Cheddar, mozzarella, Gruyère, or a mixture work well.
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Olives: Kalamata olives give a stronger Mediterranean flavor; green olives are milder and more tangy.
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For extra flavor, add ½ tsp dried oregano or a pinch of chili flakes.
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If using very salty bacon and olives, reduce the added salt.
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For a softer, richer bread, replace 2 tbsp of the milk with sour cream or yogurt.
Yield: 1 loaf (about 8–10 slices)
Prep: 15 minutes | Bake: 40–50 minutes
