Name: Gooey Olive Cheese Bread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 6 oz. full-fat sour cream; 4 tablespoons softened butter; 7 oz. green olives, drained and sliced; 6 oz. black olives, drained and sliced; 8 oz. shredded Monterey Jack cheese; 1/4 cup thinly sliced green onions; 1/4 teaspoon garlic powder; 1 (8–10 oz.) loaf French bread; Kosher salt, to taste; Fresh cracked pepper, to taste

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Gooey Olive Cheese Bread: Easy, Cheesy & Irresistibly Delicious!

A warm, cheesy loaf studded with tangy green and black olives—what’s not to love? This Gooey Olive Cheese Bread is the kind of easy, crowd-pleasing comfort food that disappears the moment it’s set on the table. If you enjoy bold, savory bakes, this recipe even pairs well with other loaf-style indulgences; check out this helpful Basque cheesecake loaf pan baking guide for tips on working with different loaf pans and presentation tricks.

Why make this recipe
If you’re tired of the same old garlic bread or plain toasted cheese, this recipe is perfect because it answers that problem directly: it combines creamy sour cream, melty Monterey Jack, and briny olives into a single, sliceable loaf that feels special but takes almost no extra time. It’s an easy way to elevate weeknight dinners, an irresistible appetizer for parties, and a hands-off oven bake that yields show-stopping, gooey results every time.

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

Ingredients

6 oz. full-fat sour cream
4 tablespoons softened butter
7 oz. green olives, drained and sliced
6 oz. black olives, drained and sliced
8 oz. shredded Monterey Jack cheese
1/4 cup thinly sliced green onions
1/4 teaspoon garlic powder
1 (8–10 oz.) loaf French bread
Kosher salt, to taste
Fresh cracked pepper, to taste

Preparation overview
This recipe comes together in three clear stages: prepare the loaf, mix the ultra-creamy olive-cheese filling, and bake until bubbling and golden. Plan on about 10–15 minutes of prep and 18–25 minutes in the oven.

Detailed directions (with tips embedded)

Preheat Oven
Preheat your oven to 375°F (190°C). A thoroughly preheated oven ensures the cheese melts evenly and the top gets that perfect golden finish.
Prepare the Bread
Carefully slice the French bread loaf lengthwise down the center, creating two equal halves. Place the two halves, cut-side up, on a large baking sheet. If your loaf has an especially soft crumb, you can hollow a small channel down the center of each half (removing a little of the interior) to help hold more filling and keep the top from spilling over.
Prepare Olive Cheese Filling
In a large mixing bowl, combine the full-fat sour cream, softened butter, drained and sliced green olives, drained and sliced black olives, shredded Monterey Jack cheese, thinly sliced green onions, and garlic powder. Mix thoroughly until all ingredients are well combined. Taste and season with Kosher salt and fresh cracked pepper as needed, remembering that olives and cheese already add a good amount of saltiness. For extra flavor, you can fold in a teaspoon of Dijon mustard or a pinch of smoked paprika.
Fill and Prepare for Baking
Generously spread the olive-cheese mixture evenly over the cut surfaces of both bread halves, mounding the filling high from edge to edge. Use an offset spatula or the back of a spoon to press the mixture slightly into the bread so it adheres and won’t slide off while baking.
Bake Until Golden and Bubbly
Transfer the baking sheet with the filled bread to the preheated oven. Bake for approximately 18–25 minutes, or until the cheese is completely melted, gloriously bubbly, and achieving a magnificent golden-brown hue on top. The bread edges should also be beautifully toasted and crisp. If the top browns too quickly while the centers are still very runny, tent the loaf loosely with foil and continue baking until done.
Rest, Slice, and Serve
Carefully remove the Olive Cheese Bread from the oven and let it rest on the baking sheet for about 5–10 minutes. This allows the molten cheese to set slightly, making it easier to slice. Transfer to a cutting board and slice each half crosswise into individual portions. Serve warm, garnished with a little extra fresh green onions or parsley if desired. Enjoy every gooey, cheesy bite!

Why the technique matters

Mixing the filling thoroughly distributes the olives and cheese so every bite is consistent.
Resting the bread for a few minutes after baking prevents a cheese lava flow—easier to slice and still delightfully melty.
Using softened butter in the filling adds richness and helps the mixture brown on top without becoming oily.

Best Way to Store Gooey Olive Cheese Bread

Refrigerate: Place leftover slices in an airtight container or wrap tightly in plastic wrap and store in the refrigerator for up to 3 days at 40°F (4°C).
Freeze: For longer storage, wrap individual slices tightly in plastic wrap and then in aluminum foil or a freezer bag. Freeze for up to 2 months at 0°F (-18°C); thaw in the refrigerator before reheating.
Reheat Temperature & Time: Reheat refrigerated slices in a 350°F (175°C) oven for 8–12 minutes or until warmed through and the cheese is soft again. From frozen, reheat at 350°F (175°C) for 20–25 minutes, checking after 15 minutes. For quicker reheating, a microwave on medium power for 60–90 seconds works but will soften the crust—finish under the broiler for 1–2 minutes for crispness.

Serving Suggestions for Gooey Olive Cheese Bread

Appetizer spread: Slice into smaller pieces and serve with a charcuterie board—cured meats, pickles, and marinated vegetables complement the briny olives.
Soup or salad pairing: This cheese bread pairs beautifully with tomato bisque, roasted red pepper soup, or a crisp green salad dressed with lemon vinaigrette to cut the richness.
Party fare: Top slices with a drizzle of chili oil or honey-chili glaze for an elevated party bite. Add a sprinkle of flaky sea salt and extra green onions before serving.
Sandwich base: Use leftover slices as the foundation for a warm sandwich—add roasted turkey, spinach, and roasted peppers.

Tips to make Gooey Olive Cheese Bread

Use full-fat dairy: The sour cream and full-fat cheese deliver the creamiest, most indulgent texture—don’t skimp if you want perfect gooeyness.
Drain olives well: Excess liquid from olives can make the filling runny; pat them dry on paper towels before slicing.
Even shredding: If your Monterey Jack comes in a block, shred it yourself. Pre-shredded cheeses sometimes contain anti-caking agents that can affect melting quality.
Layering trick: For extra gooeyness, add a thin layer of shredded cheese directly on the bread before mounding the filling. It creates a melty barrier that helps everything bind.
Watch the oven: Oven temperatures vary; check at 18 minutes and adjust as needed to prevent burning.

Variations and substitutions

Vegetarian swap: This recipe is already vegetarian-friendly, but you can replace Monterey Jack with a smoked provolone or gouda for a different flavor profile.
Spicy version: Fold in 1–2 tablespoons of chopped pickled jalapeños or a pinch of red pepper flakes into the filling for heat.
Mediterranean twist: Add a handful of chopped sun-dried tomatoes and a tablespoon of chopped fresh oregano or basil for a Mediterranean vibe.
Lighter option: Use low-fat sour cream and cheese marked as “reduced fat,” but know the texture will be less rich and slightly less gooey.

FAQs
Q: Can I make this ahead of time?
A: Yes. You can assemble the loaf up to 24 hours ahead, cover tightly, and refrigerate. Bake from chilled, adding a few extra minutes to the bake time if needed.

Q: How do I keep the bread from getting soggy?
A: Pat the olives dry before adding them to the filling and avoid overloading the loaf with wet ingredients; a shallow hollowed center helps contain the mixture without soaking the crust.

Q: Can I use a different cheese?
A: Absolutely. Monterey Jack melts beautifully, but cheddar, fontina, smoked gouda, or provolone are excellent alternatives. Combine two cheeses for more complex flavor.

Q: What if I only have sour cream substitutes?

If you only have Greek yogurt, use a full-fat Greek yogurt as a one-to-one swap for sour cream for a tangy result.
For a dairy-free version, try a thick cashew cream and a dairy-free melting cheese, though texture and flavor will vary.

Q: How to reheat without losing crispness?
A: Reheat in a preheated oven at 350°F (175°C) on a wire rack set over a baking sheet for a few minutes to keep the bottom crisp while warming the center. Finish under the broiler a minute if you want extra browning.

A few expert notes on execution

Temperature control: A moderate oven temperature (375°F/190°C) gives you melted, bubbling cheese without scorching the edges. High heat can brown before centers are set.
Salt management: Taste the filling before adding extra salt because the olives and cheese carry a lot of sodium already.
Serving size: An 8–10 oz French loaf will serve 4–6 as an appetizer and 2–3 as a more substantial side. Slice thinner for parties.

Pairings and occasions

Wine: A crisp Sauvignon Blanc or a dry Riesling cuts through the richness. For red, a light-bodied Pinot Noir works well.
Beer: An amber ale or pilsner balances the saltiness and richness.
Occasions: This loaf is great for game day spreads, potlucks, cozy weeknight dinners, and picnic-style gatherings where you want a portable, shareable centerpiece.

Troubleshooting common issues

Cheese doesn’t melt evenly: Make sure your cheese is shredded (not pre-shredded with anti-caking agents) and that the mixture is at room temperature before baking.
Filling slides off: Press the mixture slightly into the bread and mound it without creating an overhanging top. Let bread rest for 5–10 minutes after baking before slicing to allow the filling to set.
Too salty: Next time, reduce the amount of olives by 1–2 oz or use low-sodium cheese. You can also balance saltiness at the table with an acidic side, like pickled vegetables or a lemony salad.

Final presentation tips

Garnish with finely chopped green onions or a sprinkling of fresh parsley for color contrast.
Serve on a wooden board with small tongs or toothpicks for easy self-serve.
Add a side of roasted garlic aioli or a light cranberry relish for a sweet-tart contrast if serving at a holiday table.

Conclusion

This Gooey Olive Cheese Bread is an effortless way to make an impression—rich, melty cheese and briny olives baked into a crisp-edged loaf everyone will reach for. For more ideas on cheesy bread-style bakes, you might enjoy the twist on artichokes and breadcrumbs found in CHEESY BAKED ARTICHOKE HEARTS WITH BREADCRUMBS, and if you’re looking to swap in flavored spreads or pesto, the technique in Irresistible Cheesy Pesto Bread – The Weary Chef can spark great variations. Happy baking—may your kitchen be as warm and inviting as this loaf!