Ingredients
- 6 slices of thick-cut bacon, cut crosswise into 1/2-inch strips
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- one to two teaspoons cayenne
- 1/4 teaspoon kosher salt
- 4 large eggs, at 70 degrees
- 1/2 cup buttermilk
- 1/4 cup extra-virgin essential olive oil
- 2 teaspoons Dijon mustard
- 6 ounces fresh goat cheese, crumbled
- 1 1/3 cups freshly grated Parmigiano-Reggiano cheese
- 1/2 cup pitted kalamata olives, halved lengthwise
- 2 scallions, thinly sliced
- 1 red serrano chile, seeded and minced
- 2 teaspoons minced thyme leaves
Steps to make this recipe
Preheat the oven to 350°. Coat a 9-inch loaf pan with cooking spray line the underside with parchment paper. Inside a skillet, prepare the bacon over moderate heat until crispy, eight to ten minutes. Drain in writing towels.
Inside a bowl, whisk the flour using the baking powder, cayenne and salt. In another bowl, whisk the eggs using the buttermilk, essential olive oil and mustard. Create a well in the heart of the dry ingredients and stir within the egg mixture until just combined. Fold within the goat cheese, Parmigiano, olives, bacon, scallions, chile and thyme. Scrape the batter in to the prepared loaf pan and smooth the top.
Bake the bread until golden on the top along with a toothpick placed within the center arrives clean, 35 to 40 minutes. Let awesome for fifteen minutes, then operate a knife round the loaf to release it in the pan. Invert onto a plate and let awesome completely. Cut the loaf into thick slices and serve.
Make Ahead
The bread could be wrapped well in plastic wrap and refrigerated for 7 days.