Olive Bacon Cheese Bread (Print Version)
# Ingredients:
→ Base Dough
01 -
360 g all-purpose flour
02 -
7 g active dry yeast (1 packet or 2 1/4 tsp)
03 -
5 g granulated sugar (1 tsp)
04 -
5 g fine salt (1 tsp)
05 -
240 ml lukewarm water
06 -
30 ml extra virgin olive oil (2 tbsp)
→ Fillings
07 -
75 g pitted green or Kalamata olives, roughly chopped (1/2 cup)
08 -
100 g cooked bacon, crumbled (1 cup)
09 -
170 g shredded cheddar cheese or preferred cheese (1 1/2 cups)
10 -
1 tbsp fresh rosemary, finely chopped (optional)
→ Finishing
11 -
1 egg, beaten (for egg wash)
# Instructions:
01 -
In a large mixing bowl, blend the flour, active dry yeast, sugar, and salt. Form a well in the center, then pour in lukewarm water and olive oil. Mix with a wooden spoon or spatula until a shaggy dough forms.
02 -
Transfer the dough to a lightly floured surface. Knead for 8–10 minutes until the dough becomes smooth and elastic, adding additional flour as necessary to prevent sticking.
03 -
Place the kneaded dough into a lightly greased bowl. Cover with a clean kitchen towel and let it rise in a warm, draft-free area for approximately 1 hour or until doubled in volume.
04 -
Gently punch down the proofed dough. Knead in the chopped olives, crumbled bacon, shredded cheddar cheese, and rosemary if using, distributing ingredients evenly throughout the dough.
05 -
Shape the dough into a loaf and transfer to a greased loaf pan, or create a rustic free-form loaf on a lined baking tray. Cover loosely and allow to rise for an additional 30 minutes.
06 -
Preheat the oven to 190°C.
07 -
Brush the surface of the risen dough evenly with the beaten egg to promote a glossy crust after baking.
08 -
Bake for 25–30 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped at the base.
09 -
Transfer the baked loaf to a wire rack and allow to cool fully before slicing and serving.
# Notes:
01 -
For best flavor and texture, ensure all mix-in ingredients are fully cooled and well-drained before adding to dough.