This cheese and olive quick bread is one of those wonderfully simple recipes that makes the kitchen smell amazing without requiring yeast, kneading, or a long rising time. It has a tender, savory crumb filled with melted cheese, briny green olives, and little bites of sun-dried tomato, with fresh herbs adding a delicious Mediterranean touch.
The crust bakes up beautifully golden while the inside stays soft and flavorful. Slice it for breakfast, serve it alongside soup or salad, or enjoy a warm piece as an easy afternoon snack.
Why You’ll Love This Cheese and Olive Bread
- No yeast required: This is a true quick bread, so there is no rising time.
- Loaded with flavor: Cheese, olives, sun-dried tomatoes, herbs, and garlic create a delicious savory combination.
- Soft and tender: The center stays moist while the outside develops a lovely golden crust.
- Easy to customize: You can change the cheese, olives, or herbs depending on what you have.
- Perfect for any meal: Serve it with soup, pasta, salads, or simply enjoy it on its own.
What Does Cheese and Olive Quick Bread Taste Like?
Every bite is savory, cheesy, and slightly salty from the olives. The sun-dried tomatoes bring little bursts of sweet-tangy flavor, while rosemary and thyme add a fragrant herbal note. The crust is lightly crisp and golden, contrasting beautifully with the tender, cheesy center.
Tips for Making the Best Savory Quick Bread
Drain the olives well. Excess liquid can make the batter too wet and prevent the bread from developing the right texture.
Don’t overmix the batter. Mix just until the dry ingredients are incorporated. A few small lumps are perfectly fine.
Use flavorful cheese. Cheddar, Gruyère, provolone, or a combination of cheeses all work beautifully.
Let it cool before slicing. Give the loaf at least 15–20 minutes to settle after baking so the cheese can firm slightly and the slices hold together better.
Frequently Asked Questions
Can I use black olives instead of green olives?
Absolutely. Green olives give the bread a brighter, slightly sharper flavor, while black olives create a milder and more earthy taste. You can also use a combination of both.
What cheese works best in this bread?
Sharp cheddar, Gruyère, Monterey Jack, provolone, or mozzarella can all work well. For extra flavor, use a combination of a flavorful cheese and a good melting cheese.
Can I leave out the sun-dried tomatoes?
Yes. The bread will still be delicious without them. You can replace them with roasted red peppers, caramelized onions, or a little extra cheese.
Can I add fresh herbs?
Definitely. Fresh rosemary, thyme, parsley, basil, or oregano are excellent choices. Add them according to your taste.
How should I store leftover bread?
Once completely cooled, wrap the bread tightly and keep it at room temperature for up to 2 days, or refrigerate it for up to 4 days. Warm individual slices before serving for the best texture.
Cheese and Olive Quick Bread
Prep Time: 15 minutes
Cook Time: 45–55 minutes
Total Time: About 1 hour 10 minutes
Servings: 8–10 slices
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 3 large eggs
- 1/2 cup whole milk
- 1/3 cup olive oil
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Gruyère or mozzarella cheese
- 3/4 cup pitted green olives, sliced
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 clove garlic, finely minced
- 2 tablespoons fresh parsley or basil, chopped
Instructions
1. Prepare the pan. Preheat your oven to 350°F. Grease a 9 x 5-inch loaf pan and line it with parchment paper, leaving some overhang to make the finished loaf easier to remove.
2. Combine the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, thyme, and rosemary.
3. Mix the wet ingredients. In another bowl, whisk the eggs, milk, and olive oil until smooth and well combined. Stir in the minced garlic.
4. Bring the batter together. Pour the wet mixture into the dry ingredients. Gently stir until just combined. Be careful not to overmix, as this can make the bread dense.
5. Add the flavorful ingredients. Fold in the shredded cheddar, Gruyère or mozzarella, sliced olives, chopped sun-dried tomatoes, and fresh herbs. Mix gently until everything is evenly distributed throughout the batter.
6. Fill the loaf pan. Transfer the batter to the prepared pan and smooth the top with a spatula. Sprinkle a little extra shredded cheese over the top if you want an especially golden, cheesy crust.
7. Bake. Bake for 45–55 minutes, or until the top is deeply golden and a toothpick inserted into the center comes out mostly clean. A little melted cheese on the toothpick is fine, but there should be no wet batter.
8. Cool. Let the bread rest in the pan for about 10 minutes. Use the parchment paper to carefully lift it out and transfer it to a cooling rack. Let it cool for another 15–20 minutes before slicing.
9. Serve. Slice the bread with a serrated knife and serve warm or at room temperature. For an extra-special finish, brush warm slices lightly with olive oil before serving.
Serving Ideas
This savory loaf is delicious alongside tomato soup, creamy vegetable soup, roasted chicken, pasta, or a fresh green salad. It also makes a wonderful appetizer when sliced into small pieces and served with olives, cheese, and a little olive oil for dipping.
Recipe Notes
- For a stronger Mediterranean flavor, add a pinch of dried oregano and a few tablespoons of crumbled feta.
- For a spicy version, add 1/4 teaspoon of red pepper flakes.
- Make sure the olives and sun-dried tomatoes are well drained before adding them.
- Don’t overmix the batter—the less you mix, the more tender the bread will be.
- For an extra-crispy crust, lightly brush the top with olive oil before baking.
