Olive, Bacon & Cheese Bread
Ingredients
For the dough:
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3½ cups (450g) strong white bread flour
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1½ tsp salt
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1 tbsp sugar or honey
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2¼ tsp (7g) instant yeast
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1¼ cups (300ml) warm water
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2 tbsp olive oil
For the filling:
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150g bacon, diced
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1 cup mixed olives (black & green), pitted and chopped
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1½ cups grated cheese (cheddar, mozzarella, or Gruyère)
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1 tsp dried oregano or thyme
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Black pepper, to taste
Instructions
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Make the dough:
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In a large bowl, mix flour, salt, sugar, and yeast.
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Add warm water and olive oil. Mix until a soft dough forms.
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Knead for 8–10 minutes until smooth and elastic.
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First rise:
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Place dough in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.
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Prepare the filling:
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Fry bacon until crisp. Drain on paper towels and let cool.
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Shape the bread:
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Punch down dough and roll into a rectangle.
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Scatter bacon, olives, cheese, oregano, and black pepper evenly over the dough.
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Roll up tightly (like a Swiss roll) and tuck in the ends.
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Second rise:
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Place loaf seam-side down on a lined baking tray.
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Cover and rise for 30–40 minutes until puffy.
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Bake:
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Preheat oven to 200°C / 400°F.
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Bake for 30–35 minutes until golden brown and sounds hollow when tapped.
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Cool slightly:
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Let rest for 10 minutes before slicing.
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Serving Ideas
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Serve warm with butter or olive oil
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Toast slices for breakfast or brunch
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Perfect alongside soups, salads, or charcuterie
Tips & Variations
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Add sun-dried tomatoes or roasted garlic for extra depth
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Swap bacon for prosciutto or pancetta
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Use blue cheese or feta for a stronger flavor
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Brush the loaf with olive oil before baking for a crisp crust
If you’d like, I can also share a no-knead version, a quick soda bread version, or turn this into pull-apart rolls instead.