A soft and golden savory loaf, true to the French classic, with green olives, diced ham, and grated cheese. Perfect warm or cold, as a summer starter with a crisp salad.
Ingredients
- 180 g T55 all-purpose flour
- 3 pieces eggs
- 100 ml reduced-fat milk
- 80 ml olive oil
- 11 g baking powder
- 120 g pitted green olives
- 120 g diced ham
- 100 g grated Emmental cheese
- 10 g unsalted butter
- 1 pinch fine salt
- to taste ground black pepper
Method
- Preheat the oven to medium heat and butter a loaf pan; it should be well-coated to make unmolding easier.
- Drain the olives, dry them in a kitchen towel, and chop them roughly; they need to lose their excess brine without becoming mushy.
- In a large bowl, whisk the eggs until homogenous and slightly frothy.
- Pour in the milk, then drizzle in the oil while whisking; the mixture should become smooth and satiny.
- Add the flour, baking powder, salt, and pepper, then mix just enough to get a thick batter without visible lumps.
- Gently fold in the olives, diced ham, and grated Emmental; the filling should be distributed without overworking the batter.
- Pour into the pan, smooth the surface, and bake until the loaf is well puffed, golden, and a blade inserted into the center comes out clean.
- Let cool slightly in the pan before turning out onto a wire rack; serve warm or completely cooled, with a green salad.
Nutrition
Per serving
- Energy
- 597.9 kcal
- Protein
- 23.57 g
- Carbohydrate
- 35.35 g
- Fat
- 39.99 g
- Fibre
- 2.56 g
- Calcium
- 552.92 mg
- Iron
- 1.39 mg
- Magnesium
- 42.24 mg
