I have been wanting to try a savoury bread for ages and managed to make one today. It was fun as I had the christmas playlist on so a perfect morning of baking and singing terribly. This bread didn’t disappoint, the salty textural flavoursome pancetta with a little yummy hit from the olives and sundried tomatoes but my favourite bits are the crunchy slightly charred bits on the top. We had this for lunch but you can have it any time of day to be honest.

Ingredients (makes a loaf)

• 2 eggs
• 1 tbsp olive oil
• 4 tbsp skimmed milk
• 1/2 tsp sea salt
• 200g whole wheat flour
• 1 tsp baking powder
• 1 onion, finely chopped
• 150g cubed bacon or pancetta
• 10 green olives
• 6 sun dried tomatoes
• 100g cheddar cheese, grated
• 50g parmesan cheese, grated
• 1 tbsp thyme, leaves only
• olive oil for frying

Directions

1. Preheat oven to 160 degrees fan. Add the eggs, olive oil, milk and sat into a mixing bowl and whisk to combine. Add the flour and baking powder to the whisked wet mixture and stir to combine. Set aside.
2. Heat a drizzle of olive oil over a medium heat in a frying pan, add the chopped onions and cook stirring for a couple of minutes. Add the pancetta or bacon and cook for another couple of minutes. Once cooked drain off the excess fat on some kitchen roll, so it doesn’t make the bread soggy.
3. Slice and chop the olives and sundried tomatoes and again drain on some kitchen roll.
4. Grate the cheese and chop the thyme. Add all of the prepared ingredients into the bread mixture and fold to combine.

Grease a loaf tin and place the mixture in it making sure all the corners are filled. Bake for 1 hour and allow to cool on a rack. Enjoy.