Cheesy Olive Bread announces itself with warm, savory perfume and a melt-in-the-mouth crumb. Cheesy Olive Bread marries briny Mediterranean olives with rich, golden cheese and a tender, slightly crisp crust. This version is refined by using a focused set of ingredients, an enriched dough technique, and a finish that highlights texture and balance. For a companion loaf that leans into garlic and herb, see Best Cheesy Garlic Bread for inspiration on complementary flavors.
Why Make This Recipe
- Effortless Yet Elegant: straightforward steps deliver a bakery-style loaf with little fuss.
- Minimal Ingredients: pantry-friendly components produce layered flavor.
- Impressive Flavor: sharp cheese, briny olives, and fragrant herbs create a sophisticated contrast.
What elevates this bread above ordinary versions is attention to texture — a soft interior studded with olives and a thin, caramelized crust — and a finishing brush of herb butter that amplifies aroma without masking the bread’s character.
Ingredients
Base
- 3 cups (360 g) bread flour (or strong all-purpose flour)
- 1 packet (7 g) instant yeast
- 1 1/4 cups (300 ml) lukewarm water (about 100–110°F / 38–43°C)
- 1 tsp fine sea salt
- 2 tbsp olive oil (plus extra for greasing)
Enrichment & Sauce
- 2 tbsp unsalted butter, room temperature (soft but not melted)
- 1/4 cup finely chopped fresh parsley (fresh herbs finely chopped)
- 1 small garlic clove, grated (optional; use sparingly)
Cheese & Topping
- 1 1/2 cups (150 g) grated sharp cheddar or aged mozzarella (room temperature for better melting)
- 1 cup pitted olives, coarsely chopped (mix of Kalamata and green olives recommended)
- Extra olive oil for brushing
- Flaky sea salt and freshly ground black pepper for finishing
For a related cheesy bread technique, consult Best Cheesy Garlic Bread.
How to Make Cheesy Olive Bread:
- Mix and bloom: In a large bowl, combine flour, yeast, and salt. Stir in lukewarm water and 2 tbsp olive oil until a shaggy dough forms. The dough should be tacky but not sticky. Tip: autolyse for 10 minutes to hydrate the flour — the dough will feel silkier.
- Knead to smooth: Turn onto a lightly floured surface and knead 6–8 minutes until elastic and slightly glossy. Alternatively, use a stand mixer with a dough hook for 4–5 minutes on medium. Sensory cue: the dough will pass the windowpane test when ready.
- First rise: Lightly oil a bowl, place dough inside, cover with plastic wrap, and let rise until doubled, about 60–75 minutes at room temperature. Mini-tip: a slightly warm oven (turned off) with the light on gives consistent results.
- Incorporate fillings: Gently deflate the dough and roll into a rectangle. Scatter grated cheese and chopped olives evenly, fold the dough over and gently press to seal so fillings distribute in pockets. Texture: you want visible pockets of cheese, not a paste.
- Shape and proof: Shape into a loaf or braid and place on a parchment-lined sheet. Cover and proof 30–45 minutes until puffy. Mini-tip: score the top lightly to guide expansion and reveal golden fissures.
- Bake: Preheat oven to 425°F (220°C). Brush the loaf with olive oil and bake 20–25 minutes until deep golden-brown and the internal temperature reads 200°F (93°C). Sensory cues: the crust should sound hollow when tapped and release a nutty, toasted aroma.
- Finish: Brush warm loaf with room-temperature butter mixed with chopped parsley and a touch of grated garlic if using. Sprinkle flaky sea salt and ground pepper to taste. Tip: allow the loaf to rest 10–15 minutes before slicing to set the cheese pockets.
How to Serve Cheesy Olive Bread:
Serve warm, sliced thick to showcase molten cheese and olive pockets. Present on a wooden board with small ramekins of extra olive oil and aged balsamic for dipping. For a composed plate, pair slices with thinly sliced prosciutto, marinated roasted peppers, and a small frisée salad dressed lightly in lemon vinaigrette.
How to Store Cheesy Olive Bread:
Cool completely on a rack before storing to avoid sogginess. For short-term storage, wrap in a clean kitchen towel and keep at room temperature for up to 2 days. For longer storage, slice and freeze in an airtight bag for up to 3 months; reheat from frozen in a 350°F (175°C) oven until warm and crisp. To revive day-old loaf, sprinkle with a little water and warm in a 375°F (190°C) oven for 7–10 minutes to refresh the crust.
Tips to Make Cheesy Olive Bread:
- Use room-temperature cheese to help it melt evenly without making the dough overly wet.
- Salt balance: reduce added salt if olives are very briny; adjust after mixing.
- Even distribution: add fillings on a flattened rectangle and fold gently to avoid clumping.
- Crust contrast: brush with oil before baking and butter after baking for a glossy, tender crust.
Variation (if any):
- Upgrade the cheese to a mix of aged Manchego and fontina for nuttier complexity.
- Add a thin layer of sun-dried tomato tapenade under the cheese for a sweet-tangy counterpoint.
- For a lighter presentation, bake as individual rolls and finish with a sprinkle of grated Parmesan and thyme.
FAQs:
Can I use canned or jarred olives?
Yes. Drain and pat them dry to avoid excess moisture. Coarsely chop and taste for salt before adding to the dough.
What if my dough is too sticky or too dry?
Adjust with small additions of flour if too sticky, or a teaspoon of water if too dry. Aim for a tacky, pliable dough that holds shape.
Can I make this bread without yeast?
You can adapt to a quick soda bread-style loaf, but the texture will be denser and less airy. Yeast provides the classic open crumb and oven spring.
How do I prevent cheese from leaking out during baking?
Use firmer grated cheese and distribute it in small pockets rather than a single layer. Chill briefly after shaping to help fillings set before baking.
Conclusion
This Cheesy Olive Bread marries rustic texture with refined flavor — a loaf that dresses a dinner table with modest grandeur. The simple technique emphasizes balance: molten cheese, briny olive bites, and an herb-kissed finish. If you’d like further variations or a closely related riff, explore this classic take on Olive Cheese Bread for additional ideas and method notes: Olive Cheese Bread. Share your results and plating photos in the comments or on social media to inspire others. How would you make this dish your own?
Print
Cheesy Olive Bread
- Total Time: 40 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A warm and savory loaf combining Mediterranean olives with rich cheese and a tender crust, finished with herb butter for added flavor.
Ingredients
- 3 cups (360 g) bread flour
- 1 packet (7 g) instant yeast
- 1 1/4 cups (300 ml) lukewarm water (about 100–110°F / 38–43°C)
- 1 tsp fine sea salt
- 2 tbsp olive oil (plus extra for greasing)
- 2 tbsp unsalted butter, room temperature
- 1/4 cup finely chopped fresh parsley
- 1 small garlic clove, grated (optional)
- 1 1/2 cups (150 g) grated sharp cheddar or aged mozzarella
- 1 cup pitted olives, coarsely chopped
- Extra olive oil for brushing
- Flaky sea salt and freshly ground black pepper for finishing
Instructions
- In a large bowl, combine flour, yeast, and salt. Stir in lukewarm water and 2 tbsp olive oil until a shaggy dough forms.
- Turn onto a lightly floured surface and knead for 6–8 minutes until elastic and slightly glossy.
- Lightly oil a bowl, place dough inside, cover with plastic wrap, and let rise until doubled, about 60–75 minutes.
- Gently deflate the dough and roll into a rectangle. Scatter grated cheese and chopped olives evenly, fold the dough over and gently press to seal.
- Shape into a loaf or braid and place on a parchment-lined sheet. Cover and proof for 30–45 minutes until puffy.
- Preheat oven to 425°F (220°C). Brush the loaf with olive oil and bake for 20–25 minutes until deep golden-brown.
- Brush warm loaf with room-temperature butter mixed with chopped parsley and a touch of grated garlic if using. Sprinkle flaky sea salt and ground pepper.
Notes
Allow the loaf to rest for 10–15 minutes before slicing to set the cheese pockets.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg