Savory Quick Bread with Cheese and Olives

This delicious Savory Cheese and Olive Bread is soft, fluffy, cheesy, and packed with the bold flavors of green olives, black olives, and aromatic herbs. It has a beautifully golden crust with melted cheese on top and a tender, moist center.

No yeast, no kneading, and no complicated preparation required! Perfect for breakfast, snacks, lunchboxes, or serving alongside soups and salads.

Preparation Time: 15 minutes
Baking Time: 40–50 minutes
Total Time: 55–65 minutes
Servings: 8–10 slices

Ingredients

Dry Ingredients

• 2 cups (250 g) all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon dried oregano

• ½ teaspoon dried thyme

• ½ teaspoon garlic powder

Wet Ingredients

• 2 large eggs

• ¾ cup (180 ml) milk

• ⅓ cup (80 ml) olive oil

• ½ cup (120 g) plain Greek yogurt

Cheese and Olives

• 1 cup (100 g) shredded mozzarella cheese

• ½ cup (50 g) grated cheddar cheese

• ½ cup sliced green olives

• ½ cup sliced black olives

• 2 tablespoons chopped fresh parsley

• 1 tablespoon chopped fresh basil (optional)

For the Topping

• ¼ cup shredded mozzarella

• 6–8 whole or halved green and black olives

• ½ teaspoon dried oregano

• A little freshly ground black pepper

Instructions

Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C).

Grease a 9 × 5-inch loaf pan with butter or olive oil. Line it with parchment paper, leaving some overhang for easy removal.

Step 2: Prepare the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, oregano, thyme, and garlic powder.

Mix well to distribute the leavening agents and seasonings evenly.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk the eggs until smooth.

Add milk, olive oil, and Greek yogurt. Whisk until everything is combined into a creamy mixture.

Step 4: Combine the Batter

Pour the wet ingredients into the dry ingredients.

Gently fold with a spatula until just combined. Avoid overmixing, as this can make the bread dense.

The batter should be thick and slightly sticky.

Step 5: Add Cheese and Olives

Fold in the shredded mozzarella, cheddar, sliced green olives, black olives, parsley, and basil.

Reserve a few olives and some cheese for decorating the top.

Step 6: Fill the Loaf Pan

Transfer the batter into the prepared loaf pan.

Spread evenly using a spatula.

Sprinkle the remaining mozzarella over the top. Arrange the reserved olives on the surface and finish with oregano and black pepper.

Step 7: Bake

Bake for 40–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.

If the top browns too quickly, loosely cover with aluminum foil during the final 10–15 minutes.

Step 8: Cool and Serve

Remove from the oven and let the bread rest in the pan for 10–15 minutes.

Transfer to a wire rack and allow it to cool slightly before slicing.

Serve warm for the best cheesy texture!

Tips for Perfect Cheese and Olive Bread

1. Drain olives thoroughly to prevent excess moisture.

2. Pat the olives dry before adding them to the batter.

3. Toss olives with a teaspoon of flour to help distribute them evenly.

4. Use freshly shredded cheese for better melting.

5. Avoid overmixing the batter.

6. Let the bread cool before slicing to prevent crumbling.

7. Add a little chili flakes if you enjoy a spicy flavor.

Nut Information & Allergens

Nuts included in the original recipe: None.

Optional additions:

• 2 tablespoons chopped walnuts for crunch.

• 2 tablespoons toasted pine nuts for a Mediterranean flavor.

• 2 tablespoons chopped almonds for extra texture.

These are optional and not needed for the original recipe.

Allergen information:

• Wheat/gluten: All-purpose flour.

• Dairy: Milk, yogurt, mozzarella, and cheddar.

• Eggs: Included.

• Tree nuts: Not included in the original recipe.

Always check ingredient labels for possible cross-contamination.

Nutrition Information

Estimated per slice, based on 10 slices.

Values are approximate and depend on the cheese, olives, and portion sizes used.

Storage Instructions

• Room temperature: Store in an airtight container for up to 2 days.

• Refrigerator: Keep refrigerated for up to 5 days.

• Freezer: Slice, wrap individually, and freeze for up to 2 months.

• Reheating: Warm slices in a 325°F (165°C) oven for 5–8 minutes or microwave briefly.

Frequently Asked Questions (Q&A)

Q1: Does this bread require yeast?

No! This is a quick bread made with baking powder and baking soda. There is no yeast or rising time required.

Q2: Can I use only mozzarella cheese?

Absolutely! Mozzarella works beautifully. You can also use cheddar, Monterey Jack, or Parmesan.

Q3: Can I use feta cheese instead?

Yes! Feta adds a delicious salty Mediterranean flavor. Replace some of the mozzarella with crumbled feta.

Q4: Should I rinse the olives before using them?

You don’t have to rinse them, but drain and pat them dry thoroughly to remove excess brine.

Q5: Can I make this bread gluten-free?

Yes. Use a good-quality 1:1 gluten-free baking flour blend that contains xanthan gum. Texture may vary slightly.

Q6: Can I make this recipe without yogurt?

Yes. Replace Greek yogurt with sour cream or additional milk, adjusting the liquid slightly to maintain a thick batter.

Q7: Why is my bread dense?

Overmixing, too much flour, or expired baking powder can cause dense bread. Mix only until the ingredients are combined.

Q8: Can I add sun-dried tomatoes?

Definitely! Add ¼ cup chopped, well-drained sun-dried tomatoes for extra Mediterranean flavor.

Q9: Can I make this bread spicy?

Yes! Add red pepper flakes, chopped jalapeños, or a little cayenne pepper.

Q10: How do I know when the bread is fully baked?

Insert a toothpick into the center. It should come out clean or with a few moist crumbs. The internal temperature should be approximately 200–205°F (93–96°C).

Q11: Can I prepare the batter ahead of time?

It’s best to bake the batter immediately after mixing because the baking powder and baking soda begin working once the wet ingredients are added.

Q12: What can I serve with savory cheese and olive bread?

It pairs wonderfully with tomato soup, creamy vegetable soup, fresh salads, scrambled eggs, grilled chicken, or a simple cheese platter.

Enjoy every slice of this golden, cheesy Mediterranean-inspired quick bread! 🧀🫒🍞