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Cheese and Olive Crown Loaf

Cheese and Olive Crown Loaf

Olive and Cheese CrownA savory variation of the crown loaf studded with chopped black olives and Parmesan, then topped with sharp Cheddar before baking. The combination of cheeses and olives makes this a flavorful centerpiece for any Mediterranean-inspired meal.
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Prep Time 25 minutes
Cook Time 30 minutes
Rising time 1 hour 30 minutes
Servings: 1 Crown
Course: Breakfast
Cuisine: British
Ingredients Method Notes

Ingredients
  

  • 2 cups 250g bread flour
  • 1½ teaspoons fast-acting dried yeast
  • ½ teaspoon salt
  • 1½ tablespoons olive oil
  • ⅔ cup 175ml slightly warm water
  • ⅓ cup + 1 tablespoon 55g black olives, pitted and chopped
  • ½ cup 55g finely grated Parmesan
  • 1 egg beaten
  • ¼ cup 30g sharp, grated Cheddar

Method
 

  1. Begin by combining 2 cups (250g) bread flour, 1½ teaspoons fast-acting dried yeast, ½ teaspoon salt, 1½ tablespoons olive oil, and ⅔ cup (175ml) slightly warm water in a mixing bowl.
  2. Stir these ingredients together until a soft, wet dough forms, then transfer to a lightly floured surface and knead for 5–8 minutes until the dough becomes smooth and shiny.
  3. Once kneaded, place the dough in an oiled bowl, cover tightly with plastic wrap, and allow it to rise for approximately 1½ hours until it has doubled in size.
  4. After the first rise, grease an 8-inch cake pan and punch down the dough to release excess gas. Knead ⅓ cup + 1 tablespoon (55g) pitted and chopped black olives and ½ cup (55g) finely grated Parmesan directly into the dough, distributing them evenly throughout.
  5. Divide the dough into 12 equal balls and arrange them in a circular pattern within the prepared pan. Cover the pan and let the balls proof for 30 minutes until they've risen and are touching slightly.
  6. When ready to bake, preheat your oven to 425°F. Brush the tops of the dough balls with 1 beaten egg and sprinkle ¼ cup (30g) sharp, grated Cheddar over the entire crown. Bake for 25–30 minutes until the loaf is golden brown and risen.
  7. Once baked, transfer the crown loaf to a wire rack to cool completely before serving.

Notes

Why Is My Cheese and Olive Crown Loaf Dough Too Sticky?

Cheese and olive crown loaf dough can become excessively sticky due to the moisture released from olives and cheese during mixing. Olives contain brine and natural oils that add extra liquid to your dough. Always pat your olives completely dry with kitchen paper before adding them to prevent this common issue with cheese and olive bread.
Over-hydrated dough is another culprit for sticky crown loaf mixtures. Different flour brands absorb varying amounts of liquid, so you may need to adjust your recipe slightly. Add flour gradually, one tablespoon at a time, until the dough is tacky but manageable. It should pull away from the bowl sides while remaining soft and pliable.
High-moisture cheeses like fresh mozzarella can make your cheese and olive crown loaf dough wetter than expected. Opt for aged, firmer cheeses like mature cheddar or parmesan that contain less moisture. If your dough feels too sticky during kneading, lightly flour your work surface and hands rather than adding too much flour directly to the dough, which can make your finished crown loaf dense and heavy.