This dense, flavourful bread is delicious on its own and warm out of the oven, or with a little butter and sea salt, or avocado, or more cheese, or whatever odd spreads might be gracing your refrigerator. Cheese and olive varieties can easily be substituted to include whatever you have on hand.
1 cup plain flour
1 1/2 cups tipo 00, wholemeal or spelt flour (I used 00)
3 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon sweet paprika
1/2 teaspoon chilli powder (optional)
1 cup grated or shredded tasty, cheddar and/or parmesan cheese
Handful green stuffed, black or kalamata olives, sliced
1 tbsp fresh or dried thyme
1 tbsp fresh mint, chives or oregano (or any other herbs you have on hand)
3 tablespoons extra virgin olive oil + a little extra for glazing
1 cup any type of milk
Sea salt and black pepper, to taste
Extra fresh herbs and flaked almonds for topping
Makes 1 small loaf
STEP 1: Preheat your oven to 180°C. Grease a small to medium loaf tin with butter or olive oil, and line with baking paper.
STEP 2: Place the flour, baking powder, bicarb, spices and any dried herbs into a large bowl and whisk together until mixed through. Add the cheese, olives and herbs, salt and pepper to taste, and fold through.
STEP 3: In a small bowl whisk the eggs, milk and oil. Add to the flour mix and stir until the mixture is thick and well combined. Scrape the mixture out into the tin and sprinkle herbs, almonds and sea salt over the top, then drizzle with a little olive oil.
STEP 4: Bake for about 40-45 minutes or until risen, golden on top and when a skewer comes out clean. Set aside to cool a little and serve warm. The remainder can be wrapped in a tea towel and stored somewhere cool to enjoy the next day, or stored in the fridge for a couple more days.
Just in time for Easter!