Artichoke and Green Olive Savory Bread
Pan de alcachofa y olivas is a Spanish-inspired savory quick bread that transforms simple ingredients into a sophisticated side dish. Chunks of tender artichoke hearts and briny green olives studded throughout create a savory-herbaceous flavor profile, while the tender crumb stays moist from butter and melted butter additions. Two Italian cheeses—creamy Asiago and sharp Parmesano—add depth and richness without overpowering the vegetables. This bread suits home cooks seeking alternatives to plain sides, and works beautifully alongside soups, salads, or as a casual wine-paired appetizer. The technique mirrors traditional quick breads but incorporates vegetables and cheese for umami complexity. Unlike sweet breads, this savory loaf celebrates the natural flavors of artichoke and olive, making it ideal for entertaining or weeknight meals where you want something less ordinary than store-bought bread.
Ingredients
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 cups flour
- 1 ¾ cups butter
- ¼ cups butter, melted
- 2 cups artichoke hearts, quartered
- 1 ½ cups Asiago cheese, gratedGruyere1:1hard-cheese
milder flavor
- 1 cups green olives, pitted and halved
- ¼ cups Parmesano cheesePecorino Romano1:1hard-cheesedairy-free
sharper and saltier
- 1 whole egg, lightly beaten
Instructions
- 1
Preheat oven to 325°F. Grease a loaf pan.
- 2
Set aside 1/4 cup of the quartered artichoke hearts and 1/4 cup of the grated Asiago cheese for topping.
- 3
In one bowl, combine flour, baking powder, Parmesano, salt, and baking soda. Mix well.
- 4
In another bowl, mix butter, egg, and melted butter.
- 5
Add the wet ingredients to the dry ingredients along with olives, 1 1/4 cups Asiago, and 1 3/4 cups artichoke hearts. Mix until just combined.
- 6
Transfer to prepared loaf pan.
- 7
Top with reserved 1/4 cup Asiago and remaining artichoke hearts.
- 8
Bake for 65 to 70 minutes. Cover with foil during the last 5-10 minutes if browning too quickly.
- 9
Test doneness by inserting a toothpick in the center; it should come out clean.
- 10
Cool in pan for 10 minutes, then turn out onto a wire rack.
- 11
Slice and serve.
Tips
Reserve some artichoke hearts and Asiago for topping before mixing the batter; this creates visual appeal and concentrated flavor on the crust that intensifies during baking.
Watch closely during the final 5-10 minutes; covering with foil prevents over-browning on top while the interior continues to set. Test with a toothpick for doneness.
Cool the bread in the pan for 10 minutes before turning out; this allows carryover cooking to finish gently without the structure collapsing on the cooling rack.
Good to Know
Wrap in aluminum foil and refrigerate for several days.
Bake completely and cool. Wrap tightly and refrigerate up to 4 days. Refresh briefly in a 160°C oven before serving.
Serve as a side to salads and soups, or with wine as an appetizer. Room temperature or slightly warmed.
Common Mistakes
Do not overmix the batter; overmixing develops gluten and creates a dense, tough crumb instead of a tender tender quick bread.
Do not skip the aluminum foil cover in the final minutes; unattended baking risks a burnt crust while the interior remains underdone.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I freeze artichoke and olive bread?
Yes. Cool completely, wrap tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw at room temperature 4-6 hours before serving. Refresh briefly in a 160°C oven if desired.
What if I don't have fresh artichoke hearts?
Canned or frozen artichoke hearts work equally well. Drain canned hearts thoroughly and pat dry; thaw and drain frozen hearts. The flavor and texture remain consistent.
How long does this bread stay fresh?
Wrapped in foil and refrigerated, the bread keeps for several days. At room temperature in an airtight container, expect 2 days before it begins to dry. Toasted slices extend enjoyment.