Description

The smell of this savory Mediterranean loaf is irresistible. It is loaded with pimento peppers, herbs, olives, and cheese and will make your mouth water. It will complement any meal, whether a roast dish or a delectable soup. It can be stored in the fridge for 2 days or frozen for 1 month. However, I guarantee that there won’t be any leftovers.

Ingredients

Units Scale

Butter for greasing or spray and cook
75g stuffed olives
75g pimentos
1 tablespoon of thyme leaves
1 tablespoon finely chopped chives
125g grated parmesan
350g plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon salt
1 teaspoon of pepper
1 teaspoon dry mustard
2 eggs beaten
300ml buttermilk or 150ml buttermilk and 150ml plain yogurt
3 tablespoons of olive oil
Eggwash (made with 1 egg and a dash of cold water, beaten)
For the topping, sea salt, sprigs of thyme, and a few slices of pimento

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Instructions

Preheat the oven to 350°F. Grease the loaf pan with butter or spray and cook. Next, slice the olives and the pimentos. Remove the thyme leaves from the stalks, chop the chives into small pieces, and grate the parmesan.
Next, sift the mustard, salt, pepper, baking powder, bicarbonate of soda, and flour in a bowl.
Whisk the eggs, buttermilk, or yogurt with olive oil in another bowl.
Then mix the pimentos, olives, cheese, and herbs into the flour. Make a well in the center, add the buttermilk mixture, and stir it together.
Scape the mixture into the loaf pan. Smooth the top and paint with eggwash. Decorate with sprigs of thyme, pimento, and sea salt.
Bake for 40–45 minutes until golden and a skewer inserted into the middle comes out clean.
Leave it to cool for 10 minutes, then remove it from the pan. Serve and enjoy.

Notes

Any stuffed olives will do; however, lemon-stuffed olives give this loaf a pleasantly different flavor. Additionally, you can substitute the pimentos for sundried tomatoes and add a couple of slices of pepperoncini. This recipe can be easily customized to suit your taste buds.

Prep Time: 30 minutes
Cook Time: 45 minutes
Method: Oven bake