Olive Pepperoni Bread

My Favourite Breads

Olive Pepperoni Bread myfavouritepastime.com_1148Everybody 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?

Olive Pepperoni Bread myfavouritepastime.com_1674Today 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.

Olive Pepperoni Bread myfavouritepastime.com_1671The 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.

Olive Pepperoni Bread myfavouritepastime.com_1066_2Please always assemble all ingredients before you start

Olive Pepperoni Bread myfavouritepastime.com_1078Preheat 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.

Olive Pepperoni Bread myfavouritepastime.com_1067Heat the olive oil in a skillet (pan) over medium heat and add garlic and onion. Sauté for 5 minutes until soft.

Olive Pepperoni Bread myfavouritepastime.com_1072Add olives, pepperoni, thyme, black pepper and chilli flakes

Olive Pepperoni Bread myfavouritepastime.com_1074and cook for 2 minutes, stirring, then set aside to cool for 5 minutes.

Olive Pepperoni Bread myfavouritepastime.com_1080Mix in cheese to the sifted flour,

Olive Pepperoni Bread myfavouritepastime.com_1082then stir in pepperoni mixture and make a well in the centre.

Olive Pepperoni Bread myfavouritepastime.com_1084Add eggs and butter to the well and mix with a wooden spoon

Olive Pepperoni Bread myfavouritepastime.com_1087until just mixed.

Olive Pepperoni Bread myfavouritepastime.com_1090Spoon the mixture into prepared loaf pan

Olive Pepperoni Bread myfavouritepastime.com_1648and bake for 35-40 minutes until golden and a skewer inserted in the middle comes out clean. Transfer on to cooling rack.

Olive Pepperoni Bread myfavouritepastime.com_1147Slice the bread

Olive Pepperoni Bread myfavouritepastime.com_1139and 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

  1. 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.
  2. 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.
  3. 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.
  4. 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

  1. 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

 

52 thoughts on “Olive Pepperoni Bread

    1. […] 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

    1. […] 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

  1. 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

    1. 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

    1. 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

  2. This looks fantastic. Yes, pepperoni and olives are great together. I have eaten something similar but didn`t have the recipe – thank you.

    1. 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

    1. 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

  3. 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

    1. 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

        1. 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

        2. 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.

        3. 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

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