Olive Soda Bread

Cake aux olives

Preparation info

    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

I first saw these breads on a stall in the Narbonne market; some were made with green olives, some with black, and some had ham in them they are basically soda bread, quick and easy to make and – with all that olive oil, and all those eggs – quite sumptuous, which cannot be said for most soda bread.

This recipe is based on one from Pierre and Hélène Vialla who farm at Combaillaux in the Hérault, not many kilometres north of Montpellier. It is enough for 2 loaves.


  • 500 g white bread flour
  • ½ tsp of salt
  • 20 g baking powder
  • 4 eggs, beaten
  • 125 ml olive oil
  • 125 ml water
  • 150 g Gruyère cheese, grated
  • 150 g stoned black olives, coarsely cut into large pieces


    Heat the oven to 220°C. Mix together the flour, a small amount of salt (the olives are salty), the baking powder and the beaten eggs. Add the olive oil and enough water to make a supple, kneadable dough. Knead until smooth.

    Add the cheese and the olives a little at a time, working them in at each stage. Form the dough into 2 loaves.

    Place the dough in oiled 500g loaf tins and leave to develop for 15–20 minutes. Bake for 35 minutes or more, until a skewer pushed into the middle comes out very clean. Allow to cool on a rack to room temperature before slicing.