Description
A warm and savory loaf combining Mediterranean olives with rich cheese and a tender crust, finished with herb butter for added flavor.
Ingredients
Scale
- 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