This cheddar bacon olive bread is savory, cheesy, and absolutely irresistible fresh from the oven.

Loaded with sharp cheddar, crispy bacon, and briny olives, it’s a hearty, flavor-packed loaf that’s perfect for any time of day.

Why You’ll Love This Recipe

Packed with bold savory flavors

Perfect for breakfast, brunch, or snacking

Makes your kitchen smell amazing while baking

Easy to customize with your favorite mix-ins

What You’ll Need (Ingredient Highlights)

All-purpose flour – The base of this soft, chewy loaf

Active dry yeast – Helps the bread rise beautifully

Green or Kalamata olives – Briny, salty bursts of flavor

Crispy bacon – Adds smokiness and crunch

Shredded cheddar cheese – Melts throughout the loaf

Fresh rosemary – Optional, but brings a fragrant herbal note

Olive oil – Adds richness to the dough

Pro Tips Before You Start

Make sure your water is lukewarm, not hot, to activate the yeast

Knead the dough well until it’s smooth and elastic for best texture

Use high-quality cheese for maximum flavor

Let the loaf cool slightly before slicing to keep the texture perfect

How to Make Cheddar Bacon Olive Bread

Step 1: Make the Dough
In a large bowl, whisk together flour, yeast, sugar, and salt.

Add lukewarm water and olive oil, mixing until a shaggy dough forms.

Step 2: Knead Until Smooth
Transfer to a floured surface and knead for 8–10 minutes until the dough is soft and elastic.

Add a touch more flour if sticky.

Step 3: First Rise
Place dough in a greased bowl, cover with a towel, and let it rise in a warm spot for about 1 hour or until doubled in size.

Step 4: Add the Mix-Ins
Punch down the dough and gently knead in chopped olives, crumbled bacon, shredded cheese, and rosemary (if using).

Step 5: Shape & Second Rise
Form the dough into a loaf and place in a greased loaf pan (or shape on a baking sheet).

Cover and let rise again for 30 minutes.

Step 6: Prep for Baking
Preheat oven to 375°F (190°C).

Brush the top of the loaf with beaten egg for a shiny golden crust.

Step 7: Bake
Bake for 25–30 minutes or until golden and hollow-sounding when tapped underneath.

Step 8: Cool & Slice
Cool on a wire rack before slicing. Enjoy warm or at room temp!

What to Serve It With

A bowl of tomato soup or chili

Scrambled eggs for a hearty breakfast

A simple green salad

Variations / Substitutions

Use mozzarella or Parmesan instead of cheddar

Add sun-dried tomatoes for extra tang

Make it vegetarian by omitting the bacon

Storage & Leftovers

Store at room temperature in an airtight container for 2–3 days

For longer storage, freeze slices wrapped individually

Reheat in the toaster or oven to bring back crispness

FAQs

Can I use instant yeast instead of active dry yeast?
Yes, just skip the blooming step and mix it directly into the dry ingredients.

Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise and bake it the next day.

Can I use a bread machine?
You can prepare the dough in a bread machine, but it’s best baked in the oven for that rustic crust.

Can I skip the egg wash?
Yes, but the crust won’t be as shiny or crisp.

How do I know when the bread is fully baked?
It should sound hollow when tapped and have a golden-brown crust.

Final Thoughts

This cheddar bacon olive bread is everything a savory quick bread should be—warm, cheesy, and full of rich, delicious bits in every bite.

It’s easy enough for a weekend bake and fancy enough for your next brunch spread.