Zurie’s Holey Rustic Olive-And-Cheddar Bread

There are some recipes that, when you first encounter them, make you tilt your head and wonder. Zurie’s Holey Rustic Olive-And-Cheddar Bread is precisely one of those. I remember the first time I saw this creation; it looked more like a rustic, artisanal loaf designed by nature itself than something meticulously crafted. Its charm lies in its unapologetic irregularity, its “holes” not the delicate, airy pockets of a baguette, but more akin to the charming imperfections of a well-loved stone. The aroma that wafted from the oven – a savory symphony of briny olives and sharp cheddar – was enough to quell any initial hesitation, promising a flavor experience that defied convention.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 55-60 minutes
• Total Time: 1 hour 10 minutes to 1 hour 15 minutes
• Servings: 6-8 slices
• Yield: 1 loaf
• Dietary Type: Contains Gluten, Dairy, Eggs

Ingredients

To embark on this culinary adventure, gather these simple yet impactful ingredients:

• 7 ounces green olives, pitted, drained, and patted dry (or use pimiento-stuffed green olives, approximately 200 g, drained)
• 3 1⁄2 ounces mature cheddar cheese, best quality (100 g)
• 9 ounces all-purpose flour (260 g or 2 cups)
• 3 eggs
• 1 tablespoon baking powder (15 ml)
• 4 fluid ounces dry white wine (125 ml)
• 1⁄3 cup olive oil (80 ml)
• 1 tablespoon creme fraiche (15 ml)
• 2-3 teaspoons freshly-grated black pepper (10-15 ml, to taste)
• 1 pinch flaky sea salt (or fleur de sel) (optional)

Equipment Needed

You won’t need a professional kitchen for this one, but a few essential tools will make the process smooth:

• A well-greased bread tin (mine has slightly sloping sides and measures approximately 3 1⁄4 x 7 1⁄2 inches at the bottom and is about 2 inches deep, or 19 x 8 1⁄2 cm, 5 cm deep)
• A bowl for mixing
• An electric beater (handheld or stand mixer)
• A cheese grater
• Kitchen paper
• A skewer for testing doneness
• A cooling rack

Instructions

The beauty of Zurie’s bread lies in its straightforward assembly. It’s a recipe that embraces the “mix and bake” philosophy with a delightful twist.

1. Begin by preparing your baking vessel. Grease a bread tin very well with butter. As noted, my tin has slightly sloping sides and measures, on the bottom, 3 1⁄4 x 7 1⁄2 inches, and is about 2 inches deep (19 x 8 1⁄2 cm, 5 cm deep). A well-greased tin is crucial for easy release of this dense, rich bread.
2. Preheat your oven. Set the oven temperature to 350°F (180°C). If you are using a convection oven, you may want to set it slightly lower, perhaps to 325°F (160°C), as convection heat can be more intense.
3. Prepare the olives. Drain the green olives thoroughly and pat them dry with kitchen paper. This step is important to prevent excess moisture from affecting the bread’s texture. Once dry, slice all of them into rounds.
4. Prepare the cheese. Grate the mature cheddar cheese on the large holes of your cheese grater. Weigh the grated cheese to ensure you have the correct amount, then keep it aside. Using a good quality, mature cheddar will yield the best flavor.
5. Start the batter. In a bowl, place the all-purpose flour. Break in the eggs. Using your electric beater, whisk the eggs and flour together. At this stage, it’s perfectly normal for the mixture to form small clumps. This is the initial stage of building the bread’s structure.
6. Incorporate the wet ingredients. To the flour-and-egg mixture, add the baking powder, dry white wine, olive oil, and creme fraiche. Continue to whisk or beat with the electric beater until the batter is smooth. The consistency should be that of a thick batter, not a stiff dough.
7. Fold in the stars of the show. Gently fold in the sliced olives and the grated cheddar cheese, ensuring they are distributed evenly throughout the batter. Fold in well to incorporate them thoroughly.
8. Season and finalize. Now, add the freshly-grated black pepper. You can also strew over a pinch of flaky sea salt if you like. However, it’s worth noting that it’s not strictly necessary due to the inherent saltiness of the olives and the cheese. Adjust the pepper to your personal preference – 2 to 3 teaspoons will provide a noticeable warmth.
9. Bake the bread. Scrape the cake-like batter into your prepared and greased bread tin. Use a spatula to smooth the top as much as possible. Bake in the preheated oven for 55 to 60 minutes.
10. Test for doneness. The best way to determine if the bread is ready is to test with a skewer. Insert a skewer into the center of the loaf; it should come out clean when the bread is done.
11. Cool and enjoy. Once baked, turn out the bread from the tin and cool it completely on a wire rack. A note of encouragement: the top of this bread might crack slightly during baking; this is entirely normal and adds to its rustic charm.

Expert Tips & Tricks

To elevate your Holey Rustic Olive-And-Cheddar Bread experience, consider these seasoned insights:

• Olive Choice: While green olives are specified, don’t shy away from experimenting. Kalamata olives, with their richer flavor, could add another layer of complexity. Just ensure they are pitted and well-drained.
• Cheese Quality: The recipe emphasizes mature cheddar for a reason. Its sharp, robust flavor stands up beautifully to the olives. If you can’t find mature cheddar, a good quality aged white cheddar or even a blend of cheddar and Gruyère would be excellent.
• Batter Consistency: This is not a traditional bread dough. It’s a thick, pourable batter. If it seems too stiff, a tiny splash more white wine or olive oil can loosen it. If too thin, a tablespoon more flour can thicken it, but be careful not to overwork it.
• Tin Preparation: Don’t be shy with the butter or grease when preparing your tin. This dense bread can sometimes stick, and a thorough greasing ensures a clean release and a beautiful presentation.
• Oven Quirks: Ovens can be temperamental. If your oven tends to brown quickly, you might consider loosely tenting the bread with foil during the last 15-20 minutes of baking to prevent the top from burning.

Serving & Storage Suggestions

Zurie’s Holey Rustic Olive-And-Cheddar Bread is incredibly versatile. It needs no adornment to be utterly delicious, but it truly shines when paired with complementary flavors.

• Serving: Serve this bread at room temperature. It’s magnificent on its own, allowing the pure flavors of olive and cheddar to sing. It’s also a fantastic companion for a cheese board, especially alongside bold, aged cheeses. Imagine it alongside cured meats, a robust wine, or even as a counterpoint to the freshness of a simple mixed-greens salad. Its savory character also makes it a surprisingly good partner for fried fish or as a base for a quick, flavorful open-faced sandwich.
• Storage: Store any leftovers tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. If the weather is particularly warm or humid, refrigerating it for up to 4 days is advisable. The texture may firm up slightly in the refrigerator. To reheat, gently warm slices in a low oven (around 300°F/150°C) or briefly in a toaster oven until just warmed through. Freezing is also an option; wrap well and freeze for up to 2 months. Thaw at room temperature before reheating.

Nutritional Information

Here’s an approximate nutritional breakdown per serving (assuming 8 servings):

Nutrient	Amount per Serving	% Daily Value
Calories	300 kcal	15%
Total Fat	18 g	23%
Saturated Fat	5 g	25%
Cholesterol	75 mg	25%
Sodium	600 mg	26%
Total Carbohydrate	25 g	9%
Dietary Fiber	2 g	7%
Sugars	2 g	4%
Protein	9 g	18%

Note: These values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

While this recipe is wonderful as is, feel free to explore some creative avenues:

• Nutty Addition: As the original creator hinted, consider folding in walnuts or pecans in chunky bits along with the olives and cheese. This will add a delightful crunch and earthy depth.
• Herbaceous Notes: A tablespoon or two of finely chopped fresh rosemary or thyme can lend an aromatic herbal character that pairs beautifully with olives and cheese.
• Spicier Kick: For those who enjoy a bit more heat, a pinch of red pepper flakes or a finely minced fresh chili pepper could be incorporated into the batter.
• Cheese Swap: While cheddar is classic, consider other flavorful cheeses like a sharp Gruyère, a tangy Parmesan, or even a mild blue cheese for a bolder statement.

FAQs

Q: Why does the recipe call this “bread” when it’s more like a batter?
A: It’s a unique hybrid! The “bread” aspect comes from its savory nature and the fact that it bakes up to a firm, sliceable consistency, much like a quick bread or cake. The batter-like base is what contributes to its distinct, somewhat dense texture.

Q: Can I make this recipe gluten-free?
A: Adapting this to be gluten-free would require significant reformulation. The current structure relies on wheat flour. You would likely need a specialized gluten-free flour blend and potentially adjust the liquid amounts.

Q: What is “creme fraiche” and can I substitute it?
A: Creme fraiche is a cultured cream with a rich, slightly tangy flavor and a thick consistency. You can substitute it with full-fat sour cream or even Greek yogurt for a similar texture and tang, though the richness might be slightly different.

Q: Is it really okay to leave out the salt?
A: Yes, it is! The salt from the olives and the cheddar cheese is often sufficient. Taste your batter before adding any extra salt, and only add if you feel it truly needs it.

Q: What does “holey” refer to in the name?
A: The “holey” refers to the characteristic, irregular pockets and fissures that can form on the surface and within the bread as it bakes. These are not uniform air pockets but rather rustic imperfections that give the bread its charm.

Final Thoughts

Zurie’s Holey Rustic Olive-And-Cheddar Bread is a testament to the fact that sometimes, the most delightful culinary creations are born from a willingness to embrace the unconventional. It’s a bread that doesn’t demand fussy techniques but rather invites you to enjoy the simple pleasures of savory flavors and a wonderfully rustic texture. Whether you’re serving it at a casual gathering or enjoying a quiet moment with a glass of wine, this bread is sure to be a conversation starter and a palate pleaser. Give it a try, and I promise you’ll be captivated by its unique charm and deliciousness. Don’t hesitate to share your experiences and any delightful variations you discover!