Olive and Cheese Loaf


  • 1 ½ cups cool water (55 to 65 degrees), plus more as needed
  • 1 ½ cups pitted ¼-inch-thick slices green Spanish olives
  • 1 ¾ cups ½-inch cubes aged Gruyere cheese
  • ¾ teaspoon instant or active-dry yeast
  • 1 teaspoon fine sea salt
  • 3 cups bread flour, plus more for work surface

1. In a medium bowl, stir together flour, salt, and yeast; stir in cheese and olives. Add water and, using a wooden spoon or your hand, mix until a wet, sticky dough forms, about 30 seconds, adding additional water, 1 tablespoon at a time, if needed. Cover bowl with plastic wrap and let stand at ...

View full recipe at SpringPad


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