Savoury French Loaf
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Savoury French Loaf
Persons
10
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 hour, 5 minutes
Ingredients
- 200ml natural yoghurt
- 250g Soda bread flour
- 100g grated cheddar (or gruyere)
- 70g Feta cheese, crumbled
- 7 TBSP light olive oil
- 2 eggs
- 150g bacon lardons or chopped streaky bacon, fried until just cooked
- 2 TBSP chopped sundried tomatoes
- 1 heaped teaspoon of fresh thyme or dried mixed herbs
- Pinch sea salt
- 8-10 green olives, finely sliced (I used ones stuffed with pimentos for added flavour and colour)
- 4 black olives, sliced
Instructions
- Place the flour, herbs, and salt in a large bowl
- In another bowl, whisk the eggs, yoghurt, and oil together (it will come together into a smooth mixture, but it looks a bit lumpy to start).
- Add the wet ingredients to the dry and stir with a spatula until just combined.
- Add the rest of the ingredients, keeping all the black olives, a small handful of the cheddar and a few green olives for the topping.
- Scrape the batter into a lined 2lb loaf tin, smooth it off level with the back of a spoon and top with the remaining olives and cheddar cheese.
- Bake at 170C for a good 45 minutes – until a skewer comes out clean.
- Leave to cool for half an hour before carefully lifting it out of the tin and allowing to cool completely before slicing – even if you’re tempted to try some!
Notes
You can also make this recipe in muffin cases in a muffin tin - bake for 15 mins.
You can also make it in a large, parchment-lined oven tray. Pour the batter about 2cm thick and bake for approximately 20-25 minutes. When cool, cut into small squares, stick a cocktail stick into each square and serve as canapes with a glass of something fizzy - this is the traditional French way to serve it.
April 21, 2022
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