Tuesday, June 19, 2012

Black Olive, Sun-Dried Tomato & Gruyere Bread

This warm and fragrant Black Olive, Sun-Dried Tomato & Gruyere Bread fresh from the oven, is the perfect partner to a warm soup or leafy summer salad. Dipped in a little olive oil or served with a selection of lovely ripe cheeses, it's a delicious recipe with a big personality. The breads boisterous character shines through with a savoury combination of zesty black olives, sun-dried tomatoes, fresh dill and Gruyère cheese, however a tangy cheddar, sautéed scallions, or mixed herbs such as chives, basil or chervil would be fabulous also. They key is to strive for a colourful confetti of enticing ingredients that both capture the eye and tingle the taste buds.

Black Olive, Sun-Dried Tomato & Gruyere Bread
Makes 1 loaf

1/2 cup olive oil, plus extra for greasing
3/4 cup all purpose flour

1 tsp baking powder 
1/4 tsp salt
1 tbsp dried thyme

1/4 cup chopped fresh dill
3 large eggs, lightly beaten
1/2 cup whole milk
1/4 cup pitted black or green olives, plus more for garnish
1/2 cup sun-dried tomatoes, roughly chopped, plus more for garnish
1/2 cup Gruyère cheese, grated

Heat oven to 375°F. Oil and line the base of a loaf tin with parchment paper.

Mix the flour, baking powder, salt and thyme in a large bowl. Make a well in the centre, then add the eggs, milk and oil, stirring constantly to draw the flour into the centre. Beat for one minute to make a smooth batter.

Add the tomatoes, olives, dill and two-thirds of the cheese to the batter. Pour into the tin, then place the reserved olives and tomatoes on top. Sprinkle with the remaining cheese. Bake for 35-40 minutes until the cake feels firm to the touch and is golden and crusty on top. Cool in the tin for 5 minutes, then turn out and cool on a wire rack.