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  • Writer's pictureBrittany Hartgrove Mahoney

Ham and Olive Bread

I found this recipe on French Foodie Baby and thought it was perfect salty food for Avie. Don't let the idea of baking bread scare you! I'm not a baker, but this recipe is really easy. She is still on the fence about the bread.... but, I wanted to post this anyway because I think it's a great one to have on hand.
Recipe and photo credit to

Ham & Olive Bread

From Les Cakes de Sophie by Sophie Dudemaine

Makes 1 loaf, approximately 12 slices.

Prep time: 15 mn

Cook time: 45-50 mn

3 eggs

1 cup + 1/4 cup flour

2 tsp baking powder

100 ml* (a little under 1/2 cup) canola or sunflower oil

125 ml* (a little over 1/2 cup) milk

3.5 oz (a handful) grated gruyere or Swiss (can be replaced with mozzarella, though less flavorful)

6-7 oz ham

2.5 oz green pitted olives

1 pinch of salt

2 pinches of pepper

*Tip: I use my old baby bottles as measuring cups, they have both ounces and ml.

Preheat your oven at 350° F.

Dice the ham and olives coarsely.

In a large bowl (or you can use your stand mixer with the whisk on medium speed, which makes it even easier), combine the eggs, flour, baking powder, salt and pepper (The mixture will be thick and somewhat uncooperative).

Add the oil gradually as you whisk it in. Since I use an old baby bottle as measuring cup (see tip above), I pour the milk in and warm it for 20s in the microwave while I whisk in the oil.

Then add the warm milk gradually and whisk to combine as you go.

(If you used a stand mixer, remove the bowl and finish by hand from here).

Add the grated cheese and stir. Add the ham and olives and stir.

Line a 8 x 4 loaf pan with parchment paper (this makes it easy to remove the loaf from the pan unscathed, but you could also just butter the dish), and pour the batter in.

Bake for about 45-50 minutes, until the blade of a knife or a skewer stick comes out clean.

Keeps about 3 days wrapped in plastic.

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