* 2 cups all-purpose flour
* 1 tablespoon baking powder
* 1/2 teaspoon salt
1/2 teaspoon black pepper
* 1/4 teaspoon cayenne pepper optional
* 1 cup shredded cheese cheddar, mozzarella, or a mix
* 1 cup whole milk
* 1/4 cup olive oil
* 2 large eggs
* 1 cup pitted olives green, black, or a mix, drained
* 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme (optional
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×5 inch loaf pan with melted butter or non-stick spray.
- In a large bowl, whisk together the flour, baking powder, salt, pepper, and cayenne pepper (if using).
- In a separate bowl, whisk together the milk, olive oil, and eggs until well combined.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Stir in the shredded cheese, olives, and thyme (if using) until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Notes
* For a richer flavor, use whole milk instead of skim milk. * Feel free to experiment with different types of cheese and olives. Sun-dried tomatoes would also be a delicious addition. * If you don’t have fresh thyme, dried thyme works well too. Just use about 1/3 of the amount called for in the recipe. * The bread is best served fresh, but it can be stored in an airtight container at room temperature for up to 3 days.
