Pin it
This savory olive, bacon and cheese bread turns regular baking into a taste adventure. Mixing tangy olives with crispy bacon and gooey cheese makes a knockout loaf that's great with a bowl of soup or as the centerpiece of your snack spread.
I whipped up this bread for the first time when I needed something hearty but easy to carry to a gathering. The loaf was gone in minutes, and everyone wanted to know how I made it. It's now what I'm famous for at all our neighborhood get-togethers.
Ingredients
- All purpose flour: Gives your bread just the right body and bounce
- Active dry yeast: Makes your bread puff up beautifully
- Sugar: Wakes up the yeast and helps brown the outside
- Salt: Brings out all the tastes and keeps the yeast in check
- Lukewarm water: Warms the yeast without hurting it
- Olive oil: Keeps everything moist with a nice background flavor
- Green or Kalamata olives: Add little pops of tangy goodness
- Cooked bacon: Gives smoky, meaty goodness in every bite
- Shredded cheddar cheese: Creates tasty pockets throughout the bread
- Fresh rosemary: You can skip it, but it adds amazing smell and taste
- Egg wash: Makes the top shine like store-bought bread
Step-by-Step Instructions
- Prepare the Dough:
- Mix your flour, yeast, sugar, and salt in a big bowl, making a hole in the middle. Pour your barely warm water and olive oil into this hole, then stir until you've got a rough, shaggy mix. Make sure the water isn't hot at all – just slightly warm to your finger or you'll kill the yeast.
- Knead the Dough:
- Dump your dough onto a lightly floured counter and work it for 8-10 minutes. Push it away with your palm, fold it back to you, give it a quarter turn and do it again. You'll know it's ready when it feels smooth and bounces back when you poke it gently.
- First Rise:
- Put your kneaded dough in an oiled bowl, flip it once so it's coated all over. Cover it with a kitchen towel and let it sit somewhere warm with no drafts for about an hour. You want it to puff up to twice its size, showing that the yeast is doing its job.
- Mix in the Goodies:
- Push down on the puffy dough to let the air out. Then add your chopped olives, bacon bits, cheese, and rosemary if you're using it. Fold everything in carefully, making sure the good stuff is spread all through the dough. You want every mouthful to have a bit of everything.
- Shape and Second Rise:
- Shape your dough how you want it. You can put it in a greased 9x5 inch loaf pan for a normal loaf, or make it round or oval on a baking sheet lined with parchment for a country-style loaf. Cover it again and let it sit for 30 minutes until it looks puffy.
- Baking the Bread:
- While your bread is on its second rise, heat your oven to 375°F. Brush the top with beaten egg to make it shiny and golden. Bake for 25-30 minutes until it's a deep golden color and sounds hollow when you tap the bottom. The inside should be about 190°F.
Pin it
The olives really make this bread special. I found this out the hard way when I ran out once and made a batch without them. The bread was still good, but it missed that zingy flavor that makes everyone come back for more. My husband now makes sure we never run out of olives just so I can make this bread anytime.
Storage Solutions
Keep your bread fresh by wrapping it in foil or putting it in an airtight container for up to 3 days at room temperature. If you want it to last longer, let it cool down completely, slice it up, and put pieces in the freezer with some parchment paper between them. This way, you can grab just what you need. Pop frozen slices straight into your toaster for the freshest taste.
Perfect Pairing Ideas
Enjoy warm chunks with chunky veggie soup or stew so the bread can soak up all that tasty liquid. For a fancy starter, cut the bread into small squares, toast them lightly, and serve with extra olives and some sliced meats. You can also make the most amazing grilled cheese by putting extra cheese between two slices and toasting until melty.
Troubleshooting Tips
If your dough feels too crumbly while mixing, add water a spoonful at a time until it sticks together. If it's too sticky, sprinkle in small amounts of flour until you can handle it. When you're adding the bacon and other goodies, do it gently so you don't tear the dough you worked so hard on. Let the bread cool all the way before slicing for cleaner pieces, though I know it's super hard not to cut into it while it's still warm.
Pin it
You'll soon find yourself making this bread all the time, showing that fancy-tasting food doesn't need complicated steps or hard-to-find ingredients.
Frequently Asked Questions
- → What other cheeses can I try?
You can swap cheddar for cheeses like Gouda, mozzarella, or Gruyere to mix things up and create new flavors.
- → Do I have to add fresh rosemary?
Fresh rosemary is optional for an aromatic kick. Dried works too, or you can skip it entirely if that's your preference.
- → Can I prepare dough in advance?
Yes, let it chill in the fridge overnight. The next day, bring to room temp before kneading in the fun extras.
- → Which olives taste best here?
Pitted Kalamata or green olives work perfectly. Chop them coarsely for bursts of flavor throughout the bread.
- → How can I tell the bread is ready?
If it sounds hollow when you tap the bottom or reaches 190°F (88°C) inside, it's ready. Look for that golden crust too!
- → Is there a vegetarian version?
Yes, skip the bacon or replace it with things like sautéed mushrooms, roasted red peppers, or sun-dried tomatoes for a veggie twist.