Olive, Bacon and Cheese Bread

Here’s a detailed recipe for Olive, Bacon, and Cheese Bread—perfect for a savory snack or breakfast. It combines the saltiness of olives and bacon with the richness of cheese in a soft, flavorful bread.

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Ingredients (makes 1 loaf)

For the dough:

• 3 cups all-purpose flour (or bread flour for a chewier texture)

• 1 packet (7 g / 2 1/4 tsp) active dry yeast

• 1 tsp sugar

• 1 tsp salt

• 1 cup warm milk (about 110°F / 43°C)

• 2 tbsp olive oil

For the filling:

• 1 cup cooked bacon, chopped

• 1 cup pitted green or black olives, sliced

• 1 1/2 cups shredded cheese (cheddar, mozzarella, or a mix works well)

Optional topping:

• 1 egg, beaten (for egg wash)

• Extra cheese for sprinkling

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Instructions

1. Prepare the dough

1. In a small bowl, dissolve sugar in warm milk and sprinkle the yeast on top. Let it sit for 5–10 minutes until foamy.

2. In a large mixing bowl, combine flour and salt.

3. Add yeast mixture and olive oil to the flour. Mix until a soft dough forms.

4. Knead the dough on a lightly floured surface for about 8–10 minutes until smooth and elastic.

5. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.

2. Prepare the filling

1. Cook bacon until crisp, then chop into small pieces.

2. Slice olives and shred the cheese.

3. Assemble the bread

1. Punch down the dough and roll it into a rectangle (about 10×15 inches).

2. Evenly spread the bacon, olives, and cheese over the dough.

3. Roll the dough tightly into a log, sealing the edges.

4. Place the log in a greased loaf pan or shape into a free-form loaf on a baking sheet.

5. Cover and let it rise for another 20–30 minutes.

4. Bake

1. Preheat the oven to 375°F (190°C).

2. Brush the loaf with beaten egg for a glossy finish (optional) and sprinkle extra cheese on top if desired.

3. Bake for 30–35 minutes, or until golden brown and the bread sounds hollow when tapped.

4. Cool on a wire rack for at least 10 minutes before slicing.

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✅ Tips:

• For extra flavor, add a teaspoon of dried oregano or thyme to the filling.

• Use smoked cheese for a deeper savory taste.

• The bread is best eaten fresh, but it can be wrapped tightly and stored at room temperature for 2 days or frozen for up to a month.