Prep: 15 min
Rise: 1–1.5 hrs + 30 min
Bake: 30–35 min
Serves: 8 slices
Ingredients
🥖 Dough
- 3 cups (375 g) all-purpose flour
- 1 packet (2¼ tsp) active dry yeast
- 1 tsp salt
- 1 cup (240 ml) warm water or milk (milk = softer loaf)
- 2 tbsp olive oil
- 1 large egg
🧀 Fillings
- 1 cup shredded cheese (cheddar, mozzarella, or mix)
- ½ cup cooked bacon, crumbled
- ½ cup olives (green or Kalamata), sliced & patted dry
- 2 tbsp fresh parsley or thyme
Instructions (Refined for Best Results)
1️⃣ Activate the Yeast
- Mix warm liquid (not hot!) with yeast.
- Let sit 5–10 minutes until foamy.
👉 No foam = yeast is inactive → start over.
2️⃣ Make the Dough
- Add flour, salt, olive oil, and egg.
- Mix until shaggy dough forms.
- Knead 8–10 minutes until smooth and elastic.
👉 Dough should be soft, slightly tacky—not sticky.
3️⃣ First Rise
- Place in oiled bowl, cover.
- Let rise in warm spot 1–1.5 hours until doubled.
4️⃣ Add Fillings (Important Technique)
- Punch down dough gently.
- Flatten into a rectangle.
- Sprinkle cheese, bacon, olives, and herbs evenly.
- Roll or fold dough, then knead lightly to distribute.
👉 This prevents everything from clumping in one spot.
5️⃣ Shape
- Shape into loaf and place in greased pan
OR form a rustic round loaf on a tray.
6️⃣ Second Rise
- Cover and let rise 30 minutes.
7️⃣ Bake
- Preheat oven to 190°C / 375°F
- Bake 30–35 minutes until:
- Golden brown
- Sounds hollow when tapped
👉 Optional: brush top with olive oil before baking for extra crust.
8️⃣ Cool
- Let rest 10–15 minutes before slicing
👉 Prevents gummy texture
Nutrition (Approx. per slice)
- Calories: ~250–300 kcal
- Protein: 9–12 g
- Carbs: 25–30 g
- Fat: 12–16 g
Q&A / Troubleshooting
Why is my bread dense?
- Didn’t rise enough
- Yeast inactive
- Too much flour
Why are my add-ins falling out?
- Didn’t knead them in properly
👉 Use the “flatten + roll” method above
Can I use instant yeast?
Yes:
- Skip activation
- Mix directly with flour
Can I make it without egg?
Yes:
- Replace with 2 tbsp yogurt or milk
- Texture slightly less rich
How do I keep it moist?
- Use milk instead of water
- Don’t overbake
- Store wrapped once cooled
Can I freeze it?
Yes:
- Slice first
- Freeze up to 2 months
- Toast to reheat
Serving Ideas
- With soups (tomato, potato, creamy soups)
- As a sandwich base
- Toasted with butter
- With eggs for breakfast
Flavor Upgrades
- Add caramelized onions → next-level flavor
- Use smoked cheese → deeper taste
- Add sun-dried tomatoes for Mediterranean twist
- Sprinkle parmesan on top before baking
Pro Tips
- Always dry olives → prevents soggy dough
- Use sharp cheddar → stronger flavor payoff
- Bake on middle rack → even cooking
Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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