Olive Bacon Cheese Bread

Olive bacon and cheese bread is a savory treat that always reminds me of family gatherings and lazy weekend brunches. This recipe turns basic bread dough into a flavorful loaf that packs each bite with salty bacon smoky cheese and briny olives. The dough is soft and airy and you get a golden crust every time. It is ideal for sharing and makes a fantastic centerpiece for breakfast or lunch.

I baked this once for a Sunday picnic and everyone wanted the recipe before we even finished the loaf. The aroma brings the family to the kitchen faster than anything else I make.

Ingredients

• All-purpose flour: gives a light texture and sturdy structure Make sure you use fresh flour for best results
• Active dry yeast: helps the bread rise to a fluffy crumb Always check the expiration date for reliable results
• Sugar: encourages yeast activity and balances flavors
• Salt: enhances taste and brings all the ingredients together Opt for fine sea salt for even mixing
• Lukewarm water: activates the yeast Temperature should feel warm but not hot to touch
• Olive oil: adds moisture and subtle richness Choose extra-virgin for more depth
• Pitted green or Kalamata olives: deliver a briny punch Always drain and roughly chop for even bites
• Cooked bacon crumbled: infuses bread with smoky meaty notes Freshly cooked bacon with crisp edges makes the flavor pop
• Shredded cheddar cheese: melts for gooey texture and tang Feel free to experiment with sharp cheddar smoked gouda or Gruyère
• Fresh rosemary: offers a herby aromatic twist Pick the youngest sprigs for the best flavor and aroma
• Egg beaten: provides a glossy finish on your crust Use a free range egg for a deeper color

Step-by-Step Instructions

Prepare the Dough:

In a large mixing bowl combine all purpose flour active dry yeast sugar and salt Use a wooden spoon to blend them evenly Make a well in the center then pour in lukewarm water and olive oil Gradually draw the flour mixture from the sides into the liquid until a rough sticky dough forms

Knead the Dough:

Transfer the dough to a lightly floured surface Use the heels of your hands to push and fold the dough for at least 8 minutes The dough should feel elastic smooth and only slightly tacky If it clings to your hands add small amounts of flour until it pulls away cleanly

First Rise:

Take a large bowl and grease it with a drop of olive oil Place the dough inside turning it once to coat Cover with a clean kitchen towel and let it rest in a warm draft free place for about an hour or until the dough doubles in size

Mix in the Goodies:

Gently punch down the dough to release trapped air Sprinkle chopped olives crumbled bacon shredded cheese and rosemary all over Knead by hand just until these extras are spotted throughout Avoid overmixing to keep the dough light

Shape and Second Rise:

Shape the dough into an even loaf and place it in a greased loaf pan Alternatively form a rustic round or oval loaf on a parchment lined baking sheet Cover loosely with a towel Let it proof another 30 minutes until slightly puffed

Preheat the Oven:

Set the oven to 375 degrees Fahrenheit or 190 degrees Celsius to ensure the loaf bakes evenly Place a rack in the center of your oven

Egg Wash:

Brush the entire surface of the loaf with beaten egg This step gives the bread a golden shiny crust and seals in moisture

Bake:

Place the pan or baking sheet in the oven Bake for 25 to 30 minutes until the top is golden brown and the loaf sounds hollow when tapped underneath If using a thermometer the internal temperature should be around 200 degrees Fahrenheit

Cool:

Carefully remove the bread from the oven and transfer it to a wire rack Let it cool completely before you slice to prevent it from squishing

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Rosemary is my personal favorite in this loaf Its piney flavor with the salty bacon always makes me think of the rosemary bushes at my grandmother's house where we first baked this together and the smell filled the whole home

Storage Tips

Once completely cool wrap the bread tightly in plastic wrap or store in a zip top bag at room temperature for up to three days For longer storage slice and freeze individual pieces that you can toast straight from the freezer The bread stays moist for days and you will still taste every flavorful bite

Ingredient Substitutions

You can swap cheddar for Gruyère mozzarella or even provolone If you do not have fresh rosemary try dried rosemary or skip it for a simpler loaf Vegetarian option works beautifully by omitting the bacon and adding more olives or roasted red peppers

Serving Suggestions

This bread is perfect sliced warm with a pat of salted butter or dipped into soup I like to toast it gently and serve with eggs or top with cream cheese and pickled onions for a quick lunch It is also delicious as the base for an upgraded grilled cheese

Cultural Context

Cheese breads like this are enjoyed across Mediterranean and French kitchens Each region adds local twists such as sun dried tomatoes or different hams In my family it became a holiday morning classic with coffee and fruit reminding us of those rustic European bakery flavors

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This olive bacon and cheese bread never lasts long in my kitchen and the best part is how easily it adapts to whatever is in your fridge It is the kind of recipe you will return to season after season always with a new twist

Frequently Asked Questions

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

Yes, black olives can be substituted for a milder flavor and different color without altering the texture.

→ What cheese works best for this bread?

Cheddar is great, but Swiss, mozzarella, or a blend can be used for different flavors and meltiness.

→ Can I prepare the dough ahead of time?

The dough can be refrigerated after the first rise and baked the next day for convenience and better flavor.

→ How do I avoid soggy bread from bacon or olives?

Pat olives and bacon dry before kneading them into the dough to prevent excess moisture in the loaf.

→ Is it possible to bake without rosemary?

Absolutely, rosemary is optional and the bread remains flavorful without herbs if preferred.