Olive Bread

Marsha Gardner Recipe

By Marsha Gardner mrdick1950

Savory quick breads, such as this olive bread recipe, are often served as appetizers in France. They are called cakes and will include different vegetables and meats. You might find bacon and prunes included together, or feta and basil, or salmon and zucchini. I'm sure you can think up your own wonderful taste combination


Recipe Rating:
 3 Ratings
Serves:
150 cubes
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

2 c
plus 2 tablespoons all purpose flour
2 tsp
baking powder
4 large
eggs
2/3 c
canola oil
1 c
dry white wine
1 1/2 c
pitted green olives, lightly floured
1 1/2 c
ham, cubed
6 oz
gruyere cheese
1/4 tsp
freshly ground black pepper

Directions Step-By-Step

1
Drain the olives of any brine and then toss them with 2 tablespoons of flour to lightly coat them. Set aside.
2
Mix the flour with the baking powder. Add the eggs and, using a wooden spoon, mix into a stiff dough. Stir in the oil and the wine and keep stirring until smooth, or as smooth as you can get it with a couple of minutes of mixing. (You could use a hand held mixer or a stand mixer to do the mixing for you). Stir in the floured olives, the ham, the cheese, and the pepper. You shouldn't need to add salt, because the ham, cheese and olives all contribute enough salty taste.
3
Pour the batter into a non-stick 12 inch loaf pan (or a greased Pyrex loaf pan) and bake at 350° for 55 minutes to one hour,or until a tester comes out clean.
4
Remove from the oven and allow to cool 10 minutes before removing the bread from the pan. Allow to cool completely before cutting to insure clean slices. Cut into 1/2 inch cubes.
5
To serve the bread, let it cool completely, then cut it into one inch cubes for bite-sized enjoyment. Delicious and easy.

About this Recipe

Main Ingredient: Flour
Regional Style: French
  • Comments

  • 1-5 of 8
  • user
    Kim Biegacki pistachyoo - Sep 10, 2012
    This bread sounds wonderful Marsha.
  • user
    Marsha Gardner mrdick1950 - Sep 10, 2012
    We had a young man from Belgium who was a frequent dinner guest in the days we entertained international students. His mom sent me a little French inspired cookbook as a thank you for being so nice to her son while he was in the states studying. I found this recipe in that little booklet. She also sent me the most divine Belgian chocolate, makes my mother water just thinking of it. Lance and our son later became roommates. He taught my son to make the best crepes. We have been so blessed to have so many international friends over the years.
  • user
    Nancy Heeren nrheeren - Sep 10, 2012
    this recipe looks "fantastic"
    but there are two ingredients listed in the directions that are not in the ingredient list. How many eggs, and how much ham and what kind?
  • user
    Marsha Gardner mrdick1950 - Sep 10, 2012
    Got ahead of my self, 4 eggs, 1 1/2 cups ham cubes, any kind you have. I try to save some from when I bake a ham, or buy the cubes that Hormel has in the meat department. Whatever you prefer. I made the changes to the recipe, thanks for noticing. I really need a proof reader....