My Favourite Breads
Everybody seems to love extra virgin olive oil for cooking, salads and even baking. The oil comes from the species Olea europaea, which has hundreds of cultivars. The cultivars may be used primarily for oil, eating or both. In the olden days olive oil was used for food and cooking, as well as lighting, ointment and anointment of Kings and athletes in ancient Greece. The edible olives, also known as ‘table olives’ are classified as green olives, semi-ripe olives and black olives (ripe olives). I love eating olives, both green and black; unfortunately many of my friends do not care much for olives. Do you love olives?
Today I’m sharing a recipe for olive pepperoni bread. I used onions, pepperoni and black olives for this recipe. If you don’t like olives you can omit them, but I think pepperoni and olive is a great combination.
The bread tasted so good. It’s the kind of bread you chew slowly, in silence, in order to savor the unique combination of flavours. I don’t really know what would be a good substitute for olive. Maybe, sun-dried tomatoes in oil? I hope your week started well. I wish you a fabulous week!
- Ingredients
- 150g (5,3oz) all-purpose (plain) flour
- 1¼ teaspoons baking powder
- 1 tablespoon olive oil
- 2 cloves garlic crushed
- 1 small onion finely chopped
- ¼ cup (60g) seedless black olives, chopped
- 80g (3oz) pepperoni sausage, chopped
- ½ teaspoon dried thyme
- ½ teaspoon freshly ground black pepper
- ½-1 teaspoon chilli flakes
- ⅓ cup (25g) finely grated mature cheddar cheese or Parmesan
- 4 eggs beaten
- 80g (3oz) butter melted.
Please always assemble all ingredients before you start
Preheat the oven to 400°F (200°C). Grease a 8½ x 4½ inch (21.6 x 11.4cm) loaf pan and line with a strip parchment (greaseproof paper) to cover the base and extend over two opposite sides. Sift the flour and baking powder and set aside.
Heat the olive oil in a skillet (pan) over medium heat and add garlic and onion. Sauté for 5 minutes until soft.
Add olives, pepperoni, thyme, black pepper and chilli flakes
and cook for 2 minutes, stirring, then set aside to cool for 5 minutes.
Mix in cheese to the sifted flour,
then stir in pepperoni mixture and make a well in the centre.
Add eggs and butter to the well and mix with a wooden spoon
until just mixed.
Spoon the mixture into prepared loaf pan
and bake for 35-40 minutes until golden and a skewer inserted in the middle comes out clean. Transfer on to cooling rack.
Slice the bread
and serve. The bread was delicious
Olive Pepperoni Bread
Preparation time: 30 minutes; Baking time: 35-40 minutes; Serves: 10 slices
Ingredients
- 150g (5.3oz) all-purpose (plain) flour
- 1¼ teaspoons baking powder
- 1 tablespoon olive oil
- 2 cloves garlic crushed
- 1 small onion finely chopped
- ¼ cup (60g) seedless black olives, chopped
- 80g (3oz) pepperoni sausage, chopped
- ½ teaspoon dried thyme
- ½ teaspoon freshly ground black pepper
- ½-1 teaspoon chilli flakes
- ⅓ cup (25g) finely grated mature cheddar cheese or Parmesan
- 4 eggs beaten
- 80g (3oz) butter melted.
Instructions
- Preheat the oven to 400°F (200°C). Grease a 8½ x 4½ inch (21.6 x 11.4cm) loaf pan and line with a strip parchment (greaseproof paper) to cover the base and extend over two opposite sides. Sift the flour and baking powder and set aside.
- Heat the olive oil in a skillet (pan) over medium heat and add garlic and onion. Sauté for 5 minutes until soft. Add olives, pepperoni, thyme, black pepper and chilli flakes and cook for 2 minutes, stirring, then set aside to cool for 5 minutes.
- Mix in cheese to the sifted flour, then stir in pepperoni mixture and make a well in the centre. Add eggs and butter to the well and mix with a wooden spoon until just mixed.
- Spoon the mixture into prepared loaf pan and bake for 35-40 minutes until golden and a skewer inserted in the middle comes out clean. Transfer on to cooling rack. Serve.
Points to Note
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the bread at 400°F (200°C) for 35 minutes, but the oven was slightly hot so next time I would bake at 375° (190°C)
myfavouritepastime.com
My Favourite Pastime 
[…] Isn`t this a delicious and scrumptious olive and pepperoni bread?, that`s exactly what I taught when I saw the Olive and Pepperoni bread made by Liz, from Myfavoritepastime.com […]
I totally agree with you. it’s the most delicious bread I ever had. Happy New Year!!! I hope you’re having a wonderful time.
Liz
Liz, I just published a post with your recipe. It is really delicious, only two slices left. Thanks for the recipe. It has inspired me to do others bread.
Hi Fabiola
I saw it. Thanks so much for making the bread. I am so glad you made it and loved it. I wish you a fabulous weekend!
Liz
[…] Isn`t this a delicious and scrumptious olive and pepperoni bread?, that`s exactly what I taught when I saw the Olive and Pepperoni bread made by Liz, from Myfavoritepastime.com […]
Thanks for trying and liking the recipe. You’ve made my day!!!!
Liz
Hi Liz…in this recipe you have 150 g of flour in the ingredients section, but in the note at the bottom on how to measure the flour, you said is 125 g, which should I follow? I`m dying to do this tomorrow or Sunday. Thanks, Fabi
Hi Fabiola,
The amount of flour required is 150g as indicated in the ingredients section. I have edited the notes section to avoid confusion. I wish you a happy baking and a lovely weekend!
Liz
Thanks, I will let you know the results.
Okay! I look forward to hearing from you!
Liz
This could almost be a meal in itself. Almost. 🙂
It was so delicious. I had it with some soup. It was a full meal for me!
Liz
It took me 30 years to develop a taste for olives — but now I’m addicted! This bread looks great. I love savory things like this and I bet that combination is fantastic.
I’ve always been addicted to olives. I love eating them as a snack and also use them in salads and pizzas! Thanks for the compliments!
Liz
must must must make this for my son his to favorite things in the world are pepperoni and black olives and he is only 5
Omg I hope he’ll love the bread too. Most kids love pepperoni. I wish you a happy baking!
Liz
What a delicious, dense bread, which is also beautiful to look at !
Thanks, Cecile the bread tasted very nice. Best wishes!
Liz
Mouthwatering! 🙂
Thanks! Liz
Wow liz your recipes are so good…
Thank you, Natasha!
Liz
Sounds great. Perfect with a bowl of soup. Enjoy your week.
Hey have a great week too! Thanks for your constant support. I truly appreciate!
liz
This looks amazing! I love homemade bread and am pinning this for another day!
Me too. It’s always so fresh and delicious!
liz
This looks fantastic. Yes, pepperoni and olives are great together. I have eaten something similar but didn`t have the recipe – thank you.
I totally agree with you. Now you have the recipe. Happy trying!
liz
Holy Moly! That looks good!!!
Thanks, Debbie. Have a great day!
Liz
Very good!!! Bye Manu
Hey Manu, have a great day!
Liz
Ooooh this sounds like my idea of heaven! My perfect bread! 🙂 Thank you for sharing X
Hi,
It tastes good too! Have a great week!
Liz
That looks delicious. I bet it tasted amazing just warm from the oven!!!
Oh yes it was so nice while still warm. We enjoyed eating!!! I wish you a lovely week!
Liz
Not like olives? Perish the thought, Liz! This does sound like a winning combination of flavors, Liz.
Hi John,
I’m glad you like olives, like me, John. I see you’re are now back to Bartolini Kitchens, full blast! I look forward to your posts! Best wishes!
Liz
Wow, this bread is calling my name, don’t you hear it? Here where I live is almost impossible to find pepperoni as much as I like it… Beautiful bread, Liz! It must taste gloriously.
Un beso
Hey Rosa,
I can hear the bread calling you. There is lots of pepperoni in all forms especially Pizza…the bread tasted delicious. I have to see whats cooking at Pemberly Cakes. I’m sure, everything delicious! Enjoy the week, Rosa. Bisous ma belle!
Liz
Very, very tasty! I have bookmarked this for my soup season! Can’t wait! 😀
I am still in soup season, even now. Happy cooking and thanks for visiting me!
Liz
LOL! I’ll be in soup season soon enough!
I look forward to!
liz
Oh, yum! All my favorites! How could you go wrong? I just made sandwich buns and focaccia today, so it will have to wait, but I’m putting it on the list, fur sure.
Virtual hugs,
Judie
Hi Judie,
I see you’re so busy cooking even though everyone (except me) is complaining about the heat. I would love to eat some focaccia. I wouldn’t mind trading this bread for a huge square of focaccia!
Virtual Hugs,
Liz
I keep a focaccia around all the time. I slice it into breadstick sizes and toast in the toaster oven.
Oh boy what a great idea. you alway have simple ideas on spicing up food. What a great sub for breadsticks, for lazy humans like me!
liz
Regulation breadsticks always become too hard to bite after about a day. This way, they are like crunchy toast sticks. I make it brushed with olive oil and Italian seasoning, so it is already seasoned and ready to go. You can make any size piece that you want, too.
Thanks for sharing with me a simple but useful tip. I shall definitely try your idea. I have lots of olive and Italian seasoning in my pantry. Have a wonderful day. best wishes!
Liz
Seems like a pizza bread to me, and pizza anything is good by me!
I love pizza too. thanks
Liz