Olive Loaf
Makes one (8- x 4-inch) loaf
This recipe came from my friend Eric from France. His son and I brought it to a party here on Vancouver Island, where it was quickly nicknamed “The Man Loaf” by the guys present due to the abundance of bacon.
- 1 ½ cup all-purpose flour
- 1 (1 ¼ oz) package instant yeast
- 1 tsp. fine kosher salt
- 4 eggs, lightly beaten
- ½ cup extra virgin olive oil
- 6 Tbsp. dry white wine
- 1 cup pitted olives (I mix both black and green olives), sliced
- ½ lb. bacon, diced
- 1 cup grated white cheddar or Gruyère cheese
Preheat the oven to 400°F. Generously butter an 8- x 4-inch loaf pan.
In a medium-size bowl, gently whisk together the flour, yeast, and salt. Make a well in the flour and add the eggs, oil, and wine in one addition and fold them in using a rubber spatula.
Mix well and then mix in the bacon, olives, and cheese to evenly distribute. Finally, mix in the bacon pieces.
Pour the mixture into the prepared pan and bake, uncovered, for 50 minutes, until golden brown. Insert a toothpick in the centre. It should come out clean when the bread is ready.
Let it sit in the pan on a wire rack for 30 minutes before cutting and serving.