Gruyere and Kalamata Olive Bread

OK, if you are looking at this, you are looking for trouble. This is an easy recipe and it is a great company to grilled meat dishes and it is high in fat content. If you like Gruyere and olives, at least try it once to see why you should not be baking this often. You have been warned (but it is so good, especially when fresh).

Gruyere and Kalamata Olive Bread


  • Olive oil, for greasing pan
  • 1 and 3/4 cups  All-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 3/4 c mayonnaise (I make my own fatty mayo but you can use fat free or low fat off-the shelf ones)
  • 1 large egg
  • 1/3 cup whole milk
  • 4 ounces Gruyere cheese, grated (1 cup)
  • 3 Tbsp Kalamata olives, pitted, chopped

Heat the oven to 350 degrees. Grease an 8-inch glass loaf pan.

In a large bowl, whisk together the flour, baking powder, salt and pepper. In a separate bowl, whisk together the mayonnaise, egg and milk. Fold the wet mixture into the dry until just combined. Fold in the cheese and olives.
Scrape the batter into the loaf pan and smooth the top with a spatula. Bake until golden and firm, 45-50 minutes. Let bread cool in the pan for 5 minutes. Run a knife around the edge of the pan and over turn onto a wire rack. Cool 20 minutes before slicing and serving.

Makes 10 servings. Here are the nutritional facts:

Gruyere Olive Bread Nutrition Facts

One response to Gruyere and Kalamata Olive Bread

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