Laura Mariano
Introduction to Savory Cheese & Olive Quick Bread
If you’re craving something savory, cheesy, and satisfying without the fuss of yeast, this quick bread is your answer. It’s a delightful loaf that comes together effortlessly, making it a favorite among home bakers. Packed with bold flavors from sharp cheese and briny olives, it’s perfect for brunch spreads, afternoon snacks, or impressing guests at a dinner party.
This bread is ideal for beginner bakers or anyone short on time. No kneading, no rising—just mix, bake, and enjoy. The result is a golden, aromatic loaf that’s sliceable, satisfying, and versatile. Whether served warm with a pat of butter or alongside a crisp salad, it’s sure to become a staple in your kitchen.
What Is Savory Quick Bread?
Savory quick bread is a no-yeast loaf that relies on baking powder or baking soda for its rise. Unlike traditional bread, it doesn’t require proofing or kneading, making it a fast and fuss-free option.
The texture is tender and moist, similar to a loaf cake, but with a hearty, savory twist. It slices beautifully and holds up well to spreads or toppings. The flavor profile leans salty and rich, thanks to ingredients like sharp cheese and olives. Herbs and spices can be added to enhance complexity—think rosemary, thyme, or a pinch of chili flakes.
This type of bread is perfect for those who want homemade goodness without the wait. It’s a canvas for bold flavors and a great way to use up pantry staples. Serve it warm, toasted, or at room temperature—it’s delicious every time.
Flavor Inspiration & Mediterranean Roots
This savory quick bread draws inspiration from the sun-drenched flavors of the Mediterranean. Think French countryside picnics and coastal Italian kitchens—where bold, simple ingredients shine.
Sharp cheeses like Gruyère or feta bring depth and richness, while olives add a briny punch that evokes the essence of southern Europe. Aromatic herbs like thyme, rosemary, or oregano elevate the loaf with earthy, fragrant notes.
It’s a bread that pairs beautifully with wine, soups, and salads. Serve it alongside a tomato bisque, a crisp green salad, or a glass of chilled rosé. Its rustic charm and robust flavor make it a natural companion to Mediterranean meals and gatherings.
Whether you’re channeling Provençal vibes or just craving something savory and satisfying, this bread delivers. It’s a celebration of bold ingredients and simple techniques—perfect for any occasion.
Choosing the Right Ingredients
To make your savory quick bread truly shine, choose ingredients that pack flavor and complement each other:
- Cheese: Opt for bold varieties like sharp cheddar, Gruyère, or feta. These cheeses melt well and add depth. Bold tip: Use freshly grated cheese—it melts better and tastes richer than pre-shredded.
- Olives: Green or black olives work beautifully. Make sure they’re pitted and chopped for even distribution.
- Flour: All-purpose flour is standard, but mixing in whole wheat adds nuttiness and texture.
- Liquid: Milk provides richness, yogurt adds tang and tenderness, and white wine offers a subtle complexity.
- Optional Add-ins: Customize your loaf with sun-dried tomatoes, crispy bacon bits, diced bell peppers, or fresh herbs like thyme, rosemary, or chives.
Balance is key—each ingredient should enhance the loaf without overpowering it. The goal is a harmonious blend of salty, cheesy, and herbaceous flavors that make every bite memorable.
Step-by-Step Baking Instructions
- Prep the oven and pan: Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper.
- Mix dry ingredients: In a large bowl, combine flour, baking powder, salt, and any dried herbs or spices.
- Whisk wet ingredients: In a separate bowl, whisk together eggs, milk (or yogurt/wine), and a splash of olive oil.
- Combine wet and dry: Pour the wet mixture into the dry ingredients. Bold tip: Don’t overmix—just stir until no dry streaks remain.
- Add cheese and olives: Fold in freshly grated cheese and chopped olives. Add any optional extras like sun-dried tomatoes or herbs.
- Transfer to pan: Pour the batter into the prepared loaf pan and smooth the top.
- Bake: Bake for 45–55 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool before slicing: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Bold tip: Cooling prevents crumbling and helps flavors settle.
Enjoy warm or at room temperature. It’s delicious plain or with a smear of butter or soft cheese.
Common Mistakes to Avoid
- Overmixing the batter: This can make the bread dense and tough. Stir gently until just combined.
- Using pre-shredded cheese: It often contains anti-caking agents that affect melting and flavor.
- Adding too much liquid: This can lead to a soggy loaf. Stick to the recipe’s measurements.
- Slicing too soon: Cutting into the bread while it’s hot can cause it to crumble. Let it cool for best results.
Avoid these pitfalls and your savory quick bread will turn out tender, flavorful, and beautifully sliceable every time.
Savory Cheese & Olive Quick Bread Recipe – Easy No-Yeast Loaf with Cheddar & Olives
Equipment
- Mixing bowls (2)
- Whisk and spatula
- Loaf pan (8x4 or 9x5 inch)
- Measuring Cups and Spoons
- Wire rack
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp black pepper
- 1½ cups sharp cheddar, Gruyère, or feta (freshly grated or crumbled)
- ¾ cup chopped olives (green or black, pitted)
- 2 large eggs
- ¾ cup milk, yogurt, or white wine
- ¼ cup olive oil
- Optional: ¼ cup sun-dried tomatoes, bacon bits, diced bell peppers
- Optional herbs: 1 tbsp chopped rosemary, thyme, or oregano
Instructions
- Preheat oven to 350°F (175°C). Grease or line a loaf pan.
- Mix dry ingredients: In a large bowl, combine flour, baking powder, salt, pepper, and herbs.
- Whisk wet ingredients: In another bowl, whisk eggs, milk (or yogurt/wine), and olive oil.
- Combine: Pour wet into dry and stir gently until just combined. Don’t overmix.
- Fold in cheese and olives: Add grated cheese and chopped olives (plus any extras).
- Transfer to pan: Pour batter into loaf pan and smooth the top.
- Bake for 45–55 minutes, until golden and a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to wire rack. Slice only when fully cooled.
Notes
- Use freshly grated cheese for better melt and flavor.
- Toss olives in flour before mixing to prevent sinking.
- For mini loaves or muffins, reduce bake time to 20–30 minutes.
- Store in fridge up to 5 days or freeze for 2 months.
- Reheat by toasting—avoid microwaving to preserve texture.
