Olive, Bacon, & Cheese Bread


  • 5 fluid ounces (15cl) of white wine
  • 3⅓ fluid ounces (10cl) olive oil
  • 4 eggs
  • ½ teaspoon salt
  • 2½ cup (250g) all-purpose flour
  • 1 teaspoon of baking powder (about 5g)
  • 5-ounces (150g) grated Emmenthal or cheddar
  • 1 large onion
  • 3.5-ounces (100g) bacon
  • 7-ounces (200g) city ham
  • 3.5-ounces (100g) black olives
  • 3.5-ounces (100g) green olives
  • 2 tablespoons chopped parsley


NOTE: City ham is the already cooked ham and is sold as “ready to serve”. Buy it still on the bone, because it’s better! If you don’t want to bring back the whole ham at home, ask your butcher to slice it off for you. In a large bowl, whisk together the wine, oil, eggs, and salt. Separately, mix the flour and baking powder, sift and stir into the liquid preparation. Chop the onion finely and sautee in a skillet with a bit of olive oil or butter. Add the bacon to onions and cook for a few minutes then keep aside. Take care of draining the mixture to avoid a soggy dough. Slice the olives and parsley then cut the ham. Add all ingredients and grated cheese to the basic preparation and mix. Pour into a buttered pan. Bake in the oven for 1 hour at 360°F (180°C).