Prep Time: 30 minutes
Cook Time: 35-40 minutes
Rise Time: 1 hour 30 minutes – 2 hours
Total Time: Approximately 2 hours 45 minutes
Intensity/Effort Level: Medium. This recipe requires some hands-on time for kneading and shaping, but the steps are clear and easy to follow. The reward is a professional-quality loaf you made yourself!
Yield: 1 large loaf (9×5-inch loaf pan)
Ingredients
For the Dough:
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
For the Filling:
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)
For the Topping (Optional but Recommended):
1 tablespoon melted butter or olive oil
A sprinkle of flaky sea salt, like Maldon
A sprinkle of extra grated parmesan cheese
Instructions
Step 1: Cook the Bacon
In a frying pan over medium heat, cook the chopped bacon until it’s nice and crispy. This usually takes about 5-7 minutes. Use a slotted spoon to transfer the cooked bacon to a plate lined with paper towels. This step ensures the bacon stays crispy inside the bread and doesn’t make the dough greasy. Set aside to cool completely.
Step 2: Make the Dough
In a large mixing bowl (or the bowl of a stand mixer), whisk together the flour, instant yeast, salt, and sugar. This distributes the yeast and salt evenly, preventing them from coming into direct contact before being mixed with the liquid.
Make a well in the center of the dry ingredients. Pour in the lukewarm milk, lukewarm water, olive oil, and beaten egg.
If using a stand mixer with a dough hook attachment, mix on low speed for about 4-5 minutes, or until the dough comes together and becomes smooth and elastic. If mixing by hand, stir with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead by hand for 8-10 minutes, until the dough is smooth, springy, and no longer sticky.
Step 3: First Rise
Lightly oil a large, clean bowl. Form the dough into a smooth ball and place it in the oiled bowl, turning it once to coat all sides with oil. This prevents a skin from forming. Cover the bowl tightly with plastic wrap or a clean, damp kitchen towel. Place it in a warm, draft-free place to rise for about 1 to 1.5 hours, or until it has doubled in size.
Step 4: Prepare the Filling & Pan
While the dough is rising, prepare your other ingredients. Grate the cheeses, chop the olives, and chop the herbs (if using). Also, grease a 9×5-inch loaf pan thoroughly with butter or oil.
Step 5: Assemble the Loaf
Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface. Use your hands or a rolling pin to gently stretch and press the dough into a large rectangle, about 10×14 inches. Don’t worry if it’s not a perfect rectangle.
Now for the fun part! Evenly scatter the cooled bacon, grated cheddar, parmesan, and chopped olives over the surface of the dough, leaving a small border around the edges. Sprinkle with the fresh chives or parsley.
Starting from the short end, tightly roll up the dough into a log, like you would for a jelly roll. Pinch the seam and the ends firmly to seal the filling inside.
Carefully lift the dough log and place it, seam-side down, into the prepared loaf pan. It should fit snugly.
Step 6: Second Rise
Cover the loaf pan loosely with the same oiled plastic wrap or a clean kitchen towel. Let it rise in a warm place for another 30-45 minutes, or until the dough has risen just above the rim of the pan. Towards the end of this rise, preheat your oven to 375°F (190°C).
Step 7: Bake
When the dough has finished its second rise, brush the top gently with the melted butter or olive oil. This will help create a beautiful golden-brown crust. Sprinkle with a little flaky sea salt and some extra grated parmesan cheese.
Place the pan on the middle rack of the preheated oven. Bake for 35-40 minutes. The loaf should be deeply golden brown on top, and if you tap it gently, it should sound hollow. If the top is browning too quickly, tent it loosely with aluminum foil for the last 10 minutes of baking.
Step 8: Cool and Serve
Remove the pan from the oven and let the bread cool in the pan for about 10 minutes. Then, carefully turn it out onto a wire rack to cool completely. This is a crucial step! Slicing into the bread while it’s still hot can cause it to become gummy. Allow it to cool for at least an hour before slicing.
Once cool, slice generously and marvel at the beautiful spiral of cheese, bacon, and olives. This bread is magnificent on its own, or served warm with a bowl of tomato soup, as part of a antipasto platter, or toasted for an incredible breakfast.
Nutrition Information
Please note: The following information is an estimate and will vary based on the specific brands and quantities of ingredients used. This calculation is for 1 slice, assuming the loaf is cut into 12 equal slices.
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