cheesy olive bread
This cheesy olive bread is a delightful combination of flavors, perfect as an appetizer or snack. The rich cheese blends beautifully with the briny olives, creating a scrumptious bread that’s sure to impress your guests.
Equipment
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
- 1 loaf pan (9x5 inches)
- 1 parchment paper (optional)
- 1 oven
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup shredded mozzarella cheese
- ½ cup pitted green or black olives, chopped
- ¼ cup grated Parmesan cheese
- 2 large eggs
- ½ cup milk
- ¼ cup olive oil
- 1 teaspoon dried oregano optional
Instructions
- Preheat your oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper.
- In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Mix well.
- Stir in the shredded mozzarella cheese, chopped olives, and grated Parmesan cheese, ensuring they are evenly distributed throughout the dry ingredients.
- In a separate bowl, beat the eggs. Add the milk and olive oil, mixing until well combined.
- Pour the wet ingredients into the dry mixture. Stir gently until just combined, being careful not to overmix.
- If using, fold in the dried oregano.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Notes
You can customize this recipe by adding herbs or your favorite type of cheese.
The bread can be served warm or at room temperature.
Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat before serving for the best taste.