This easy Olive, Bacon, and Cheese Bread is a savory yeast-free quick bread made with flour, eggs, milk, olive oil, grated cheese, green olives, and crisp bacon. Bake the batter in a 9 x 5-inch loaf pan at 350°F (175°C) for 45 to 55 minutes, then cool it for about 10 to 15 minutes before slicing.
Every slice is moist, tender, and packed with salty olives, smoky bacon, and nutty melted cheese. It is similar to a French cake salé, making it a wonderful choice for brunch, lunchboxes, picnics, appetizer boards, or an easy snack when you want homemade bread without yeast or rising time.
Jump to RecipeWhy You’ll Love This Recipe
This loaf brings together three ingredients that naturally belong in the same bite: smoky bacon, briny green olives, and creamy, savory cheese. The crumb is soft but sturdy, so each slice holds its fillings without falling apart.
Unlike traditional yeast bread, this recipe needs no kneading, proofing, or special shaping. Baking powder gives the loaf its lift, while eggs, milk, and olive oil create a rich batter that comes together quickly.
- Fast preparation: The batter takes about 15 to 20 minutes to mix.
- Flexible cheese choices: Gruyère, Emmental, Swiss, or mild Cheddar all work well.
- Useful for many occasions: Serve it for brunch, lunch, picnics, snacks, or appetizers.
- Easy to slice: The loaf is tender enough for casual eating and firm enough for a party platter.
If you enjoy cheese-filled breads, you may also like our Georgian cheese bread, which offers a different style of savory baking with a wonderfully cheesy center.
Ingredients You’ll Need
The base of this quick bread is simple: all-purpose flour, baking powder, salt, and black pepper. Baking powder is the only leavening agent needed, so measure it carefully for a balanced rise.
Three eggs, milk, and olive oil provide moisture and richness. Olive oil also adds a gentle fruity note that suits the olives and keeps the bread pleasantly tender.
For the flavorful filling, use about 1 cup of grated cheese, 1/2 to 1 cup of pitted green olives, and 6 to 8 slices of cooked bacon. About 100 g each of the olives and bacon is typical, but the stated ranges give you room to adjust the filling while keeping the loaf balanced.
- Cheese: Gruyère adds a nutty flavor, Emmental melts smoothly, Swiss gives a mild savory taste, and mild Cheddar brings familiar richness.
- Olives: Green olives provide brightness and briny contrast; always remove the pits and drain them well.
- Bacon: Cook it until crisp, drain away excess fat, cool it completely, and chop it into bite-size pieces.
Because the olives, bacon, and cheese all contain salt, the recipe uses only 1/2 teaspoon of added salt. Keeping that amount unchanged helps prevent an overly salty loaf, especially when using strongly brined olives.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C), allowing it to fully preheat while you prepare the batter. Grease and flour a 9 x 5-inch loaf pan, or line it with parchment so the finished bread releases easily.
Step 2: Cook the bacon until crisp, then transfer it to a plate lined with paper towels. Let it cool before chopping, since warm bacon can add excess grease and make the batter harder to combine evenly.
Step 3: Drain the pitted green olives thoroughly and blot them with paper towels. Roughly chop them into pieces that will be easy to distribute throughout the loaf without creating large wet pockets.
Step 4: In a large bowl, whisk together the flour, baking powder, salt, and freshly ground black pepper. Breaking up any lumps now helps the dry ingredients spread evenly through the batter later.
Step 5: In a separate bowl, whisk the eggs, milk, and olive oil until the mixture looks smooth and blended. Pour the wet ingredients into the dry ingredients and stir only until no dry flour remains.
Step 6: Add the grated cheese, chopped olives, and cooled bacon. Fold gently with a spatula just until the fillings are distributed, because overmixing can produce a dense loaf.
Step 7: Transfer the batter to the prepared pan and smooth the top. Bake for 45 to 55 minutes, until golden brown and a skewer inserted in the center comes out clean or with only a few moist crumbs.
Step 8: Leave the loaf in the pan for about 10 minutes after baking. Remove it carefully and allow it to cool further before slicing, which gives the crumb time to set and makes cleaner slices.
For another bacon-and-cheese idea that is perfect for sharing, try these bacon mac and cheese bites alongside a platter of savory bread.
Pro Tips for the Best Loaf
The most important preparation detail is controlling moisture. Olives carry brine, and even a small amount of excess liquid can make the center of the bread damp or cause the seasoning to become too intense.
- Blot the olives: After draining, pat them dry before chopping.
- Cool the bacon: Warm bacon can release more fat into the batter and may soften the mixture unevenly.
- Measure flour accurately: Spoon flour into a measuring cup and level it, or use the stated 190 g weight.
- Mix gently: Stop stirring as soon as the flour disappears and fold the fillings in with a light hand.
- Check the center: Begin checking near the end of the 45-to-55-minute baking window, since loaf pans and ovens can vary.
A few moist crumbs on the skewer are fine, but wet batter means the loaf needs more time. If the top becomes deeply golden before the middle is finished, loosely cover it with foil while it completes baking.
This bread is also a lovely companion to a sweet brunch spread. For contrast, serve it with our apple cream cheese Danish and fresh fruit.
Serving Suggestions
Let the bread cool enough to slice, then serve it in thick pieces with coffee, tea, soup, or a crisp green salad. The combination of bacon and cheese makes it satisfying on its own, while the olives keep each bite lively rather than heavy.
For an appetizer, cut the loaf into small cubes or narrow slices and arrange them on a board with extra olives, sliced cheese, and fresh vegetables. It is especially good slightly warm, when the cheese is soft and fragrant.
- Serve alongside tomato soup or a simple vegetable soup.
- Toast slices lightly and top them with a fried or poached egg for brunch.
- Pack cooled slices for a picnic or lunchbox.
- Offer small pieces as a savory party snack.
If you want to expand a homemade bread menu, compare this loaf with our easy beer bread, another quick-baking option with a different flavor and texture.
Storage and Reheating
Once fully cooled, wrap the loaf tightly or place it in an airtight container. Store it in the refrigerator if you plan to keep it for more than a short serving period because the bread contains bacon, cheese, and eggs.
To serve leftovers, warm individual slices gently in the oven or toaster oven until heated through. Avoid excessive heat, which can dry the crumb and make the cheese greasy.
You can also slice the cooled loaf before storing it, making it easy to remove only what you need. Allow refrigerated slices to come close to room temperature or warm them briefly before serving for the best texture.
For a more classic homemade loaf to serve on another day, see our homemade buttermilk bread with honey.
Easy Olive, Bacon, and Cheese Bread
Ingredients
Method
- Heat the oven to 350°F (175°C). Grease and flour a 9 x 5-inch loaf pan, or line it with parchment paper.
- Cook the bacon until crisp, drain it well, and let it cool before chopping. Drain the olives thoroughly and blot them dry to remove excess brine.
- Whisk the flour, baking powder, salt, and freshly ground black pepper together in a large bowl.
- In a separate bowl, whisk the eggs, milk, and olive oil until blended. Stir the wet mixture into the dry ingredients just until no dry flour remains.
- Fold in the grated cheese, chopped olives, and bacon with a spatula. Stop mixing as soon as the ingredients are evenly distributed.
- Transfer the batter to the prepared loaf pan and smooth the top. Bake for 45 to 55 minutes, until golden and a skewer inserted in the center comes out clean or with only a few moist crumbs.
- Cool the loaf in the pan for about 10 minutes, then remove it and let it cool further before slicing. Serve warm or at room temperature in thick slices.
Notes
Final Thoughts
This Olive, Bacon, and Cheese Bread is the kind of practical recipe that feels special without requiring a complicated method. In one loaf, you get a tender quick-bread crumb, savory cheese, smoky bacon, and bright green olives.
Remember the key points: drain and blot the olives, cool the bacon, mix just until combined, and allow the loaf to cool before slicing. With those small details in place, your 9 x 5-inch pan will produce a golden, flavorful bread that is ready for brunch, snacking, or sharing.
Slice it thick, serve it warm or at room temperature, and enjoy a French cake salé-inspired bake that comes together with everyday ingredients.