Olive Bacon Cheese Bread: The Ultimate Guide to Baking Deliciousness

Olive Bacon Cheese Bread: The Ultimate Guide to Baking Deliciousness

Author: Chef Elsa Prep Time: 15 min
Cook Time: 35 min Total Time: 50 min
Yield: 8 servings Category: Dishes Cuisine: American Diet: Omnivore

Description

Description A savory, show-stopping loaf combining bacon, olives, and three kinds of cheese into a tender, rustic bread perfect for sharing.

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 (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)
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Instructions

  1. In a large bowl, whisk together the flour, instant dry yeast, and salt until evenly distributed.
  2. Add the lukewarm water and 2 tablespoons of olive oil to the dry ingredients. Stir until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, or until smooth and elastic.
  4. Lightly grease a large bowl with olive oil, place the dough in, and cover tightly. Let rise in a warm place for 1–1.5 hours.
  5. While the dough rises, cook the bacon until crispy, drain, and crumble it.
  6. Roughly chop both green and Kalamata olives, rinsing if necessary.
  7. In a mixing bowl, combine crumbled bacon, olives, cheeses, minced garlic, rosemary, black pepper, and olive oil. Toss to combine.
  8. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  9. Once the dough has doubled, punch it down and roll out into a rectangle (12 x 18 inches).
  10. Spread the filling over the dough, leaving a 1-inch border.
  11. Roll the dough tightly into a log and pinch the seam to seal.
  12. Shape the log on the baking sheet and score the top.
  13. Whisk together the egg and milk/water, brush over the dough.
  14. Bake for 30–35 minutes until golden and the filling is bubbling.
  15. Cool briefly before slicing.

Notes

  1. Notes
  2. Use room-temperature water to activate yeast effectively; ensure bacon is very crispy to prevent greasiness.