Olive bread with Le Gruyère AOP Réserve

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Ingredients

  • 4 dl flour
  • 1 tsp baking powder
  • 4 eggs
  • 1 tbsp olive oil
  • 1/2 tbsp white wine vinegar
  • 100g green olives, pitted and sliced
  • 75g sun dried cherry tomatoes
  • 150g Le Gruyère AOP Réserve, shredded
  • 1 tsp butter

Preparation

  1. Preheat the oven to 200°C.
  2. In a bowl, combine the flour and baking powder.
  3. Then prepare the dough by mixing the flour, eggs, olive oil and white wine vinegar.
  4. Add the olives, sun dried cherry tomatoes and most of the shredded cheese. Mix and pour the dough into a buttered loaf pan.
  5. Sprinkle the remaining cheese on top and bake the bread for 30 - 40 minutes in the oven.
Bon
Appétit

Cheese in this recipe