Description
A savory, show-stopping loaf combining bacon, olives, and three kinds of cheese into a tender, rustic bread perfect for sharing.
Ingredients
Scale
- 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)
Instructions
- In a large bowl, whisk together the flour, instant dry yeast, and salt until evenly distributed.
- Add the lukewarm water and 2 tablespoons of olive oil to the dry ingredients. Stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, or until smooth and elastic.
- 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.
- While the dough rises, cook the bacon until crispy, drain, and crumble it.
- Roughly chop both green and Kalamata olives, rinsing if necessary.
- In a mixing bowl, combine crumbled bacon, olives, cheeses, minced garlic, rosemary, black pepper, and olive oil. Toss to combine.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Once the dough has doubled, punch it down and roll out into a rectangle (12 x 18 inches).
- Spread the filling over the dough, leaving a 1-inch border.
- Roll the dough tightly into a log and pinch the seam to seal.
- Shape the log on the baking sheet and score the top.
- Whisk together the egg and milk/water, brush over the dough.
- Bake for 30–35 minutes until golden and the filling is bubbling.
- Cool briefly before slicing.
Notes
Use room-temperature water to activate yeast effectively; ensure bacon is very crispy to prevent greasiness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
Keywords: bread, savory, cheese, olive, bacon