Olive Bacon Cheese Bread

This olive bacon and cheese bread delivers a golden crust and a soft flavorful crumb packed with savory bits in every slice It is a showstopper at brunch but comes together with simple steps and a little kneading My family falls for its fresh bread aroma every time I bake it

My sister once requested this for her birthday in place of a cake That memory reminds me how food really makes celebrations memorable

Ingredients

• All purpose flour: this is the sturdy base of the bread Always use fresh flour for best rise and flavor
• Active dry yeast: makes the dough rise and gives the bread a tender texture Check the expiration date for reliable results
• Sugar: just a touch wakes up the yeast and helps browning
• Salt: brings out all the flavors and keeps the yeast in check Choose a fine kosher salt if possible
• Lukewarm water: helps activate the yeast and binds the dough Use water around body temperature to avoid killing the yeast
• Olive oil: adds richness and moistness Use a good extra virgin variety for best taste
• Pitted olives: green or Kalamata give bursts of salty briny flavor Choose olives stored in brine for more character
• Bacon: cooked and crumbled offers smoky salty depth Be sure the bacon is fully cooked and crisp
• Cheddar cheese: makes the crumb rich and tangy Use sharp cheddar for more flavor but any melty cheese works
• Fresh rosemary: completely optional but adds herby aroma and earthy notes Pick rosemary with firm green leaves for freshness
• Egg for egg wash: creates that classic golden shiny look on top Use a large egg beaten well

Step by Step Instructions

Prepare the Dough:

Combine flour yeast sugar and salt in a large bowl Dig a small well in the center Pour in lukewarm water and olive oil Stir with your hand or a sturdy spoon until a shaggy dough forms making sure all flour is moistened

Knead the Dough:

Move dough to a well floured surface Knead by hand pressing rolling and folding for about eight to ten minutes The dough should turn elastic and lose most of its stickiness Sprinkle a bit more flour if dough clings to your hands

First Rise:

Place the kneaded dough in a lightly greased bowl Cover with a clean kitchen towel Set in a warm spot like an off oven with the light on Allow the dough to rest and double about one hour

Mix in the Goodies:

Gently punch down the risen dough Fold in chopped olives crumbled bacon shredded cheese and rosemary if using Knead lightly so the fillings are spread evenly but avoid over mixing

Shape and Second Rise:

Form the dough into a loaf Place in a greased loaf pan or shape it freeform directly on a baking sheet Cover with a towel and let rise thirty minutes more The dough should puff but might not double again

Preheat the Oven:

Turn your oven to three hundred seventy five degrees Fahrenheit or one hundred ninety degrees Celsius during the second rise so it is ready for baking

Egg Wash:

Beat one egg well and use a pastry brush to gently coat the top of the loaf This gives the bread its golden glisten and helps toppings stick if using

Bake:

Slide the bread onto the middle rack Bake for twenty five to thirty minutes Check for a golden top and that it sounds hollow when tapped underneath

Cool:

Transfer the bread out of the baking pan onto a wire rack Let it cool at least twenty minutes before slicing so the cheese and crumb settle

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This bread fills the whole kitchen with a comforting smell I especially love how the rosemary stands out when the loaf is fresh from the oven The first slice always disappears before it ever makes it to the bread plate

Storing and Freezing

Store the bread wrapped in a clean towel or in a bread box at room temperature for up to two days For longer storage wrap tightly in plastic and freeze Freeze slices flat for grabbing one at a time Defrost on the counter or toast straight from the freezer

Ingredient Swaps

Try diced ham instead of bacon for a different twist Any melty cheese like Monterey Jack or mozzarella works well Sun dried tomatoes or toasted walnuts can be kneaded in for another variation Black olives add even more briny punch Use dried thyme if you have no rosemary

Serving Ideas

Serve thick slices alongside a salad or soup for a satisfying lunch It makes a wonderful addition to cheese boards for gatherings Toast and top with a fried egg for a hearty breakfast My kids adore cubes of this bread dipped in tomato soup for lunch

A Bit About Savory Breads

Savory breads like this one have roots in many cultures You will find olive breads in Mediterranean cuisine and bacon cheese twists on German tables This type of bread is meant to use ingredients on hand and brighten up any meal I often bring this loaf to potlucks and love how curious everyone gets smelling it on the table

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Frequently Asked Questions

→ Can I use black olives instead of green or Kalamata?

Absolutely, black olives will add a mild, earthy flavor and blend well with bacon and cheese in the loaf.

→ What cheese varieties work best?

Cheddar is classic, but Swiss, gouda, or even fontina add distinct taste and melt nicely throughout the bread.

→ How do I know when the bread is fully baked?

Check for a golden crust and tap the loaf; a hollow sound indicates it’s baked through and ready to cool.

→ Is it possible to make this bread ahead?

Yes, it stays fresh for 2-3 days when sealed. Toast slices to refresh before serving if desired.

→ Can the bread be frozen?

Once cooled, wrap well and freeze for up to a month. Thaw at room temperature before reheating or slicing.