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Olive Bacon Cheese Bread: The Ultimate Guide to Baking Deliciousness

Friendly and warm, this olive bacon cheese bread combines salty, tangy, and savory flavors into a single show-stopping loaf that’s perfect for sharing. Crispy bacon, two kinds of olives, and a trio of cheeses fold into a tender, rustic dough to produce a loaf that’s as impressive as it is simple to make. If you like finishing a savory bake with a sweet treat, try pairing it with a dessert from this churro cookie guide for a fun contrast.

Why make this recipe

A quick savory crowd-pleaser: feeds a group without fussy technique.
Bold, layered flavors: bacon, green olives, Kalamata, Gruyère, cheddar, and Parmesan make every bite interesting.
This loaf also serves as a versatile centerpiece—slice it for sandwiches, tear it for platters, or serve warm alongside soups and salads.

Step-by-Step Guide to Making Olive Bacon Cheese Bread

Ingredients

3 1/2 cups (420g) all-purpose flour, plus more for dusting
1 teaspoon instant dry yeast
1 1/2 teaspoons salt
1 1/2 cups (360ml) lukewarm water (about 105–115°F / 40–46°C)
2 tablespoons olive oil, plus more for greasing
6 ounces bacon, cooked and crumbled
1 cup pitted green olives, roughly chopped
1 cup pitted Kalamata olives, roughly chopped
1 1/2 cups shredded Gruyère cheese
1 cup shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped
1/4 teaspoon black pepper
2 tablespoons olive oil (for filling)
1 large egg
1 tablespoon milk or water (for egg wash)

Directions

Combine Dry Ingredients (Dough): In a large bowl, whisk together the flour, instant dry yeast, and salt until evenly distributed. Using instant yeast means you don’t need to proof it first—just mix and go.
Add Wet Ingredients (Dough): Add the lukewarm water and 2 tablespoons of olive oil to the dry ingredients. Stir with a wooden spoon or spatula until a shaggy dough forms and all flour is hydrated.
Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, or until smooth and elastic. If the dough is sticky, add flour one tablespoon at a time. Alternatively, use a stand mixer with a dough hook at medium speed for 6–8 minutes. Aim for a supple, slightly tacky dough rather than a dry ball.
First Rise: Lightly grease a large bowl with olive oil and place the dough in the bowl, turning to coat all sides with oil. Cover tightly with plastic wrap or a clean kitchen towel and let rise in a warm draft-free place for 1–1.5 hours, or until doubled in size. The exact time depends on room temperature.
Cook the Bacon (Filling): While the dough rises, cook the bacon until crispy, either in a skillet or on a baking sheet in the oven. Drain on paper towels and crumble into bite-sized pieces. Crispy bacon adds texture and prevents the filling from becoming greasy.
Prepare the Olives (Filling): Roughly chop both the green olives and Kalamata olives. If the olives are briny, give them a quick rinse and pat dry to keep the bread from becoming oversalted.
Combine Filling Ingredients: In a large mixing bowl, combine the crumbled bacon, chopped olives, shredded Gruyère, shredded cheddar, grated Parmesan, minced garlic, chopped rosemary, black pepper, and 2 tablespoons olive oil. Toss until the mixture is evenly moistened—this helps it spread without clumping.
Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking and to make cleanup easy.
Punch Down the Dough: Once the dough has doubled, gently punch it down to release the gas. Turn it onto a lightly floured surface and press it into a rough rectangle.
Roll Out the Dough: Use a rolling pin to roll the dough into a large rectangle roughly 12 x 18 inches. Try to keep the thickness even so the loaf bakes uniformly.
Spread the Filling: Evenly spread the olive-bacon-cheese filling over the dough, leaving an approximate 1-inch border along one long edge so the filling doesn’t spill out while rolling.
Roll Up the Dough: Starting from the opposite long edge (the side without the border), tightly roll the dough into a log. Rolling tightly keeps the loaf compact and ensures nice swirls of filling in each slice. Pinch the seam to seal.
Shape the Bread: Transfer the log seam-side down to the prepared baking sheet. You can bake it as a straight log or gently curve it into a ring, pinching the ends together to join.
Score the Bread: Make several diagonal slashes across the top of the bread with a sharp knife or lame—this gives a professional look and helps control where the loaf expands.
Prepare the Egg Wash: In a small bowl, whisk together the large egg and 1 tablespoon milk or water until smooth.
Brush with Egg Wash: Brush the entire surface of the bread with the egg wash for a glossy, golden crust and more pronounced browning.
Bake: Bake in the preheated oven for 30–35 minutes, or until the bread is deeply golden and the filling is bubbling. The internal temperature should register 200–210°F (93–99°C) if you use an instant-read thermometer.
Cool: Remove the loaf from the oven and allow it to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Cooling briefly before slicing prevents the cheeses from spilling out and helps the crumb set.

Tips embedded in some steps:

Roll and seal tightly to keep filling inside; a loose roll will ooze cheese in the oven.
If the top browns too quickly, tent with foil for the last 8–10 minutes of baking.

Storage Tips for Olive Bacon Cheese Bread

Room temperature: Store in an airtight container or wrapped in plastic wrap for up to 2 days at 68–72°F (20–22°C).
Refrigerator: Wrap tightly and refrigerate for up to 5 days at 34–40°F (1–4°C). Reheat slices in a 350°F (175°C) oven for 8–10 minutes.
Freezer: Freeze slices or the whole loaf wrapped in plastic and foil for up to 3 months at 0°F (-18°C). Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until warmed through.

Serving Suggestions for Olive Bacon Cheese Bread

Slice warm and serve with a bowl of tomato soup or creamy potato leek soup for a comforting meal.
Offer as part of a grazing board with cured meats, pickles, and fresh fruit—its bold flavors stand up to strong accompaniments.
Turn slices into sandwiches with arugula and a smear of mustard or aioli for a satisfying lunch.
For a party, cut into small rounds and serve with a dip of roasted red pepper hummus or herbed cream cheese.

tips to make Olive Bacon Cheese Bread

Use room-temperature water (105–115°F) for optimal yeast activity—too hot will kill the yeast, too cold slows the rise.
Crisp the bacon well and drain thoroughly; fat can make the loaf greasy if the bacon is too oily.
Keep the filling balanced: taste the olives and adjust quantities if they are especially briny.
For even melting, grate cheeses yourself rather than using pre-shredded, which can contain anti-caking agents that affect melt.

variation (if any)

Substitute cheeses: Swap Gruyère for fontina or Swiss for a milder, gooey profile. For a sharper bite, increase sharp cheddar by 1/2 cup.
Vegetarian version: Replace bacon with smoked, sautéed mushrooms and add a teaspoon of smoked paprika to the filling for a similar depth of flavor. This yields a loaf with comparable umami and smokiness without meat.

FAQs
Q: How do I prevent the bread from becoming soggy from the filling?
A: Ensure bacon is very crispy and well-drained, and pat olives dry if especially wet. Distributed oil in the filling rather than pooling will minimize sogginess.

Q: Can I make this dough in advance?
A: Yes. After the first rise, punch down, wrap tightly, and refrigerate the dough for up to 24 hours. Bring to room temperature before rolling, then proceed with filling and baking. Refrigerated dough develops more flavor thanks to a slow ferment.

Q: Can I bake this in a loaf pan?
A: You can, but it will change the crust profile—baking freeform on a sheet gives a crisper exterior and a rustic look. A loaf pan yields a taller, more sandwich-friendly loaf.

Q: What if my top browns too quickly?
A: Tent loosely with aluminum foil for the remaining bake time to keep the crust from over-browning while the interior finishes baking.

Q: How should I reheat slices without drying them out?
A: Wrap slices in foil and warm in a 350°F (175°C) oven for 8–12 minutes, or reheat in a skillet over medium-low heat with a lid for a crisp edge and melted cheese interior.

Pairing ideas:

Bold red wines like a Grenache or a medium-bodied Pinot Noir work well.
For a non-alcoholic option, sparkling lemonade or a robust, unsweetened iced tea complements the salt and umami.

Final notes on technique and timing

Plan your timing: Make the filling while the dough rises to streamline the process.
Pay attention to dough feel more than strict times—room temperature variations affect rise times.
If using instant-read thermometer, aim for 200°F–210°F (93–99°C) to ensure a fully baked crumb without undercooked dough.

Conclusion

This olive bacon cheese bread is a show-stopping, flavorful loaf that’s easy enough for weeknight baking yet impressive enough for entertaining. If you’d like a creamy, oven-baked cheese appetizer to serve alongside, consider the excellent baked camembert resource here: Baked Camembert {The Ultimate Guide!}. For a Mediterranean-inspired option with similar olive flavors, this baked feta recipe is a great pairing idea: Baked Feta with Olives and Honey – Forks and Foliage.