Olive, Bacon, and Cheese Bread loaf

A professional-quality loaf featuring a spiral of cheese, bacon, and olives, requiring medium effort for kneading and shaping.

Equipment

• frying pan
• large mixing bowl
• stand mixer with dough hook attachment (optional)
• wooden spoon (optional)
• 9×5-inch loaf pan
• plastic wrap or damp kitchen towel
• wire rack
• oven

Ingredients

• 3 ½ cups (440g) strong white bread flour, plus extra for dusting
• 2 ¼ teaspoons (1 packet / 7g) instant yeast
• 1 ½ teaspoons salt
• 1 tablespoon granulated sugar
• ½ cup (120ml) whole milk, lukewarm
• ½ cup (120ml) water, lukewarm
• 2 tablespoons olive oil, plus extra for greasing the bowl
• 1 large egg, lightly beaten
• 6-8 slices smoked streaky bacon, chopped into small pieces
• 1 cup (100g) cheddar cheese, grated
• ½ cup (50g) parmesan cheese, grated (or another ½ cup of sharp cheddar)
• ¾ cup (120g) mix of pitted green and black olives, roughly chopped
• 2 tablespoons fresh chives or parsley, finely chopped (optional, for freshness)
• 1 tablespoon melted butter or olive oil
• A sprinkle of flaky sea salt, like Maldon
• A sprinkle of extra grated parmesan cheese

Instructions

1. In a frying pan over medium heat, cook the chopped bacon until crispy (5-7 minutes). Transfer to paper towels and set aside to cool completely.
2. In a large mixing bowl, whisk together flour, instant yeast, salt, and sugar. Make a well in the center and pour in lukewarm milk, lukewarm water, olive oil, and beaten egg.
3. Mix on low speed with a stand mixer for 4-5 minutes until smooth and elastic, or stir by hand until a shaggy dough forms. Knead by hand for 8-10 minutes until smooth, springy, and no longer sticky.
4. Lightly oil a large, clean bowl. Form the dough into a ball, place in the bowl, and turn to coat with oil. Cover tightly with plastic wrap or a damp towel.
5. Let rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
6. While dough rises, grate cheeses, chop olives and herbs, and grease a 9×5-inch loaf pan thoroughly.
7. Punch down the dough and turn out onto a floured surface. Stretch into a large rectangle (approx 10×14 inches).
8. Scatter cooled bacon, cheddar, parmesan, and olives over the dough, leaving a small border. Sprinkle with chives or parsley.
9. Tightly roll the dough into a log from the short end. Pinch the seam and ends to seal. Place seam-side down in the prepared loaf pan.
10. Cover loosely and let rise in a warm place for 30-45 minutes, or until risen just above the rim of the pan. Preheat oven to 375°F (190°C) towards the end of the rise.
11. Brush the top with melted butter or olive oil. Sprinkle with flaky sea salt and extra grated parmesan.
12. Bake on the middle rack for 35-40 minutes until deeply golden brown and hollow-sounding when tapped. Tent with foil if browning too quickly.
13. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely for at least an hour before slicing.

Notes

Slicing while hot can cause the bread to become gummy. Serves well with tomato soup, on an antipasto platter, or toasted for breakfast.

Nutrition

Serving Size: 1 slice · Calories: 295 · Total Fat: 14g · Saturated Fat: 5g · Cholesterol: 45mg · Sodium: 650mg · Total Carbohydrate: 30g · Dietary Fiber: 2g · Sugars: 2g · Protein: 12g