This is based on a French recipe but I changed it substantially. Be warned that this "bread" has a consistency unlike any you've seen! It's actually delicious ... It can be eaten as it, without butter. It'll be great with wine and cheeses or on a platter with cold meats and other savory items. It's great with fried fish, or simply a mixed-greens salad. Next time I'll probably add walnuts in chunky bits as well. Easy and quick. I give both metric and American weights and measures.
- 7 ounces green olives, pitted, drained and patted dry (or use pimiento-stuffed green olives, 200 g sachet, drained)
- 3 1⁄2 ounces cheddar cheese, mature (100 g, best quality)
- 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)
- Grease a bread tin very well with butter. Mine have slightly sloping sides and measure, on the bottom, 3 1/4 x 7 1/2", and is about 2 " deep. (19 x 8 1/2 cm, 5 cm deep).
- Heat oven to 350 deg F/180 deg C, or slightly less if you have a convection oven.
- Drain the olives and pat dry with kitchen paper. Slice all of them into rounds.
- Grate the cheese on the large holes of your cheese grater, weigh, and keep.
- Put the flour into a bowl, break in the eggs, and whisk with electric beater. The eggs and flour will form small clumps.
- Add the baking powder, white wine, olive oil and creme fraiche to the flour-and-egg mixture. Whisk or beat until batter is smooth.
- Fold in the sliced olives and the cheese, folding in well.
- Add the black pepper, and strew over a pinch of salt if you like, although it's not strictly necessary due to the salty olives and the cheese.
- Scrape the cake-like batter into the greased tin and smooth the top. Bake for 55 - 60 minutes. Best is to test with a skewer, which should come out clean when bread is done.
- Turn out and cool on a rack.
- (The top might crack, which is normal).