Olive Bacon Cheese Bread (Print Version)
# Ingredients:
→ Dough Base
01 -
375 g all-purpose flour
02 -
7 g active dry yeast
03 -
5 g sugar
04 -
5 g salt
05 -
240 ml lukewarm water
06 -
30 ml olive oil
→ Fillings and Toppings
07 -
80 g pitted green or Kalamata olives, roughly chopped
08 -
120 g cooked bacon, crumbled
09 -
150 g shredded cheddar cheese or preferred cheese
10 -
1 tablespoon fresh rosemary, finely chopped (optional)
11 -
1 large egg, beaten (for egg wash)
# Instructions:
01 -
In a large mixing bowl, combine flour, active dry yeast, sugar, and salt. Create a well in the center and add lukewarm water along with olive oil. Stir until a rough dough forms.
02 -
Transfer the dough onto a lightly floured work surface and knead vigorously for 8 to 10 minutes, until smooth and elastic. Adjust with minimal extra flour if the dough remains excessively sticky.
03 -
Place the dough into a greased bowl, cover with a clean kitchen towel, and allow to rise in a warm, draft-free environment for about 60 minutes or until doubled in volume.
04 -
Deflate the risen dough gently. Add chopped olives, crumbled bacon, shredded cheese, and rosemary if using. Knead just enough to distribute fillings evenly throughout.
05 -
Shape the filled dough into a loaf and transfer to a greased loaf pan or place in a rustic oval on a lined baking sheet. Cover and let rise for an additional 30 minutes.
06 -
While the dough undergoes its second rise, preheat the oven to 190°C.
07 -
Brush the surface of the dough generously with beaten egg to promote a shiny, golden crust during baking.
08 -
Bake in the center of the oven for 25 to 30 minutes, or until crust is deeply golden and loaf sounds hollow when tapped underneath.
09 -
Transfer the baked loaf to a wire rack and allow to cool completely before slicing.
# Notes:
01 -
Ensure the water used for the dough is just lukewarm to activate the yeast effectively without impairing its performance.
02 -
For best flavor, use high-quality olives and smoked bacon. Adjust cheese type based on personal preference.