This is one of those incredibly moreish, savoury quick breads that’s perfect for slicing and serving as an appetizer, alongside a soup, or just toasted with butter. Think of it as a rustic loaf, studded with salty bacon, briny olives, and gooey cheese. No yeast or proofing required—it’s all about the flavour-packed mix-ins.
Here’s the master recipe, along with the hacks that make the difference between a good loaf and a great one.
The “Holy Trinity” of Ingredients (The Hack)
The success of this bread comes down to the specific types of olive, bacon, and cheese you choose. Their flavours need to balance.
-
Olives: Use a mix of pitted Kalamata (for a rich, fruity tang) and green olives like Castelvetrano (for a buttery, mild bite). Avoid bland, tinned black olives. Pat them very dry, then roughly chop. Too much brine will make the bread soggy.
-
Bacon: Streaky bacon is best. Cook it until it’s just shy of shatteringly crisp. If it’s too soft, it will be chewy and wet in the bread; if it’s too crisp, it crumbles to dust. Drain it on paper towels and chop.
-
Cheese: A dual approach works wonders. Gruyère or a sharp white cheddar for a deep, nutty melted flavour, and a handful of finely grated Parmesan for a salty, crispy crust.
Olive, Bacon & Cheese Bread Recipe
Dry Ingredients:
-
2 cups (250g) all-purpose flour
-
1 Tbsp baking powder (this gives it the lift)
-
1/2 tsp salt (go easy, the bacon and cheese are salty)
-
1/2 tsp black pepper
-
1/2 tsp smoked paprika or dried thyme (optional, but adds great aroma)
Wet Ingredients:
-
2 large eggs, room temperature
-
1/2 cup (120ml) milk, room temperature
-
1/4 cup (60ml) good olive oil or melted unsalted butter
The Mix-Ins:
-
1 cup (150g) cooked, chopped bacon
-
1 cup (120g) pitted, patted-dry, and roughly chopped olives
-
1 1/4 cups (150g) shredded cheese, divided (1 cup for the batter, 1/4 cup for the top)
Instructions
-
Prep: Preheat oven to 350°F (175°C). Line a standard 9×5-inch loaf pan with parchment paper, leaving overhang for easy lifting.
-
Whisk Dry Team: In a large bowl, whisk together the flour, baking powder, salt, pepper, and paprika/thyme (if using).
-
Whisk Wet Team: In a separate bowl, beat the eggs, then whisk in the milk and olive oil until smooth.
-
The “Gentle Fold” (Crucial Hack): Pour the wet ingredients into the dry. Mix with a spatula until just barely combined. You should still see streaks of flour. Overmixing activates the gluten and makes the bread tough.
-
Add the Goods: Dump in the bacon, olives, and 1 cup of the cheese. Fold gently, just until evenly distributed. The batter will be thick and shaggy.
-
Bake: Scrape the batter into your prepared loaf pan. Sprinkle the remaining 1/4 cup of cheese over the top for a crispy, lacy crust.
-
Timing is Key: Bake for 45-55 minutes. A toothpick inserted into the centre should come out with a few moist crumbs, not wet batter. If the top is browning too fast, tent it loosely with foil for the last 15 minutes.
-
Cooling (The Hardest Part): Let the bread cool in the pan for 10 minutes, then use the parchment paper to lift it out onto a wire rack. Let it cool for at least 30 minutes before slicing. This allows the crumb to set; slicing too early will make it gummy.
Serving Hacks
-
The Sear: Slice the bread and pan-fry the cut sides in a little butter until golden and crisp. It’s a game-changer.
-
The Spread: Whip softened butter with a pinch of sea salt and finely chopped rosemary.
-
The Pairing: Serve with a bowl of tomato soup or a simple glass of chilled dry white wine like Sauvignon Blanc or a light Pinot Noir.
This bread is a complete umami bomb—smoky, salty, tangy, and cheesy. It also freezes beautifully, pre-sliced, so you can pull out a piece and toast it whenever the craving strikes.