Savory Cheddar Cheese Olive Bread

This post may contain affiliate links. Please read my disclosure policy.

Homemade Olive Bread stuffed with cheddar cheese, black olive bruschetta spread and minced garlic, topped with mozzarella cheese and baked to perfection.

Here I have for you an easy homemade Cheddar and Olive Bread, that is loaded with layers of cheddar cheese, stuffed with Black Olive Bruschetta Spread, garlic and topped with melted mozzarella cheese. Now what can be better than homemade fluffy bread that has been stuffed with cheese and topped with extra cheese?!

Man, this bread is the bomb, I am telling you, you guys have to try it, it will make the most amazing appetizer. Cheesy, garlicky, fluffy, it’s all sorts of fabulous, and you know what’s best? You can eat it as it is, or you can go crazy and make a grilled cheese using it! This Cheddar Cheese Olive Bread is such a delicious compliment to any meal.

If you never worked with yeast, don’t be afraid, the recipe is foolproof, easy to follow and you can even go ahead and use it as your base, changing the stuffings as you like.

If you like homemade bread you should try these:

MY LATEST VIDEOS

• Sun Dried Tomato Mozzarella Bread
• Perfect Rainbow Bread

Cheddar Cheese Olive Bread

 

Print

Prep time

30 hours

Cook time

50 mins

Total time

30 hours 50 mins

 

A homemade loaf, stuffed with cheddar cheese, black olive bruschetta spread and minced garlic, topped with mozzarella cheese and baked to perfection.

Author: Katalina Kastravet

Recipe type: Bread

Cuisine: American

Serves: 1 loaf

Ingredients

• Bread:
• ½ tablespoon Dry Active Yeast
• 1¾ cups warm water
• 4 cups flour
• 1 tablespoon sugar
• ½ tablespoons salt
• 2 tablespoons butter, melted
• Filling:
• 8 ounces cheddar cheese, shredded
• 8 ounces Black Olive Bruschetta (store bought)
• 1 garlic head about 8 cloves, minced
• 6 ounces mozzarella cheese

Instructions

1. In a large bowl mix salt and flour and set aside.
2. Add water to a medium bowl, stir in sugar until dissolved and add yeast, let the mixture sit for 5-7 minutes for the yeast to bloom. The water should be tap warm, not hot.
3. Give the yeast mixture a stir and add it to the flour mixture, knead by hand or using a mixer. The dough will be a little sticky, but it should come off the walls of the bowl. If its still very, very sticky add ½ cup of flour. Knead until all flour is well combined, about 7-10 minutes. Cover the dough with a dry, clean kitchen towel, put it in a warm place and let it rise for 1-2 hours.
4. To speed this process, I usually turn the oven to 300F and place the bowl on top of the stove or close to the stove, since its warmer.
5. Once the dough tripled in size, sprinkle some flour on a flat surface and knead it for 1 minutes. Let it rest on the working surface for 10-15 minutes and using a rolling pin dusted with flour roll it into a circle or oval shape. The dough must be ½ inch thick.
6. Spray a loaf pan with baking spray and set aside.
7. Top the dough disc with the Black Olive Bruschetta spread 2 inches from the sides, followed by minced garlic and shredded cheddar cheese. Roll the dough into a loaf and transfer to the loaf pan.
8. Let it rest for another hour or 1½ hours. The loaf will double in size.
9. Preheat oven to 350F.
10. Using a kitchen brush, spread the melted butter on top of the loaf and bake for 45 - 50 minutes, until a toothpick inserted in the middle of the bread comes out clean.
11. Top with the melted mozzarella cheese and broil for 1-2 minutes, until cheese is golden brown and bubbly. Watch it closely not to burn the cheese.
12. Remove bread from oven and let it cool in the pan for one hour.
13. Remove from pan, slice and enjoy.

3.5.3208

Peas and Peonies, LLC. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Copying and/or pasting full recipes to social media or personal blogs is strictly prohibited. Sharing this recipe is very much appreciated and encouraged. Read my disclosure and privacy policy. This post may contain affiliate links.