Savory Gruyere-Olive Bread Recipe (2024)

I used full fat greek-style yogurt instead of hated mayo. Worked great!

To intensify flavor, I added salt and pepper---not quite doubling. Also, I used cave-aged or you could use very aged gruyere with a strong nutty flavor. Gruyere that is too mild or young will not be flavorful. Adding to the Kalamata olives measurement also ups the flavor. So does chopped sun-dried tomatoes. Finally, I added gruyere to the top of the loaf before baking.

The batter was stiffer than I expected -- not a problem, just an observation. The resulting bread is tasty, but when I make it again, I will add some chopped rosemary to it, just to give it a little more zing.

I am GF, so used a mixture of almond flour and Bob's Red Mill GF flour instead, and since I had buttermilk, I used that instead of plain milk. The bread is outstanding! And I had many compliments from guests.

I used about 1/2 cup each of mayo and plain yogurt making for a dough that was a bit less stiff; the loaf baked up lighter. I doubled the chopped olives using a 50-50 mix of castelvetranos and kalamatas. I added a scant teaspoon minced fresh rosemary and a half teaspoon minced fresh thyme. Was very flavorful. Winner.

I officially have a crush on Melissa Clark. I love this bread so much. It's almost like a savory scone, and it's perfect with a dry, mineral-ly white wine.

Instead of 3/4 cup mayonnaise use 1.5 cups of full fat Greek yogurt. Combination of gruyere cheddar or just cheddar. Use say 5-6 oz cheese instead of 4 oz. Put in twice as much olives. Add fresh rosemary.

Quick breads like this are so easy & good & get even better with toasting. Cut each slice into 2 or 3 pieces & get them toasty under the broiler for a great co*cktail or wine snack.
I also like more pepper & olives, & adding an herb does wonders. Thyme, rosemary, dill or chives all work well.
Minced onions are also a great addition.
Anything goes with this great recipe.

This recipe is very similar to the NYTImes recipe (by Jane Sigal) for Savory Ham and Gruyère Bread, so I have made a combination of both recipes: Gruyère, olives AND ham. In both recipes, the amount of flour is the same, but the other recipe has 3 eggs, not one. So I did 3, and no mayo. I highly recommend using all three of the additions! Oh, and the olives I used were the marinated kind from the deli counter.

Is the bread still good if it’s made a day before serving?

Have made this recipe twice, first as written with Gruyere and olives, and it was very good, toasting after slicing made it even better. Nothing wrong with the original version. Second time I doubled the recipe, omitted the olives and added a cup of finely diced country ham, then baked in mini muffin tins for 30 minutes. I added about a tablespoon of chopped dried rosemary and a teaspoon of cayenne to the mix, subbed 1/2 the mayo for Greek yogurt. The mini muffins were excellent.

Added dried thyme, dried rosemary, nearly doubled the pepper. I also tossed in some chopped sundried tomatoes... it was fantastic!

Reduce the flour to 1.5 cups. Add 1 tbsp. shredded orange rind. I use golden raisins soaked in sherry or madeira instead of the olives. Also, IO spread half the dough in the pan, scatter the raisins on the top, then cover with the rest of the dough.

Could you use whole wheat flour or at least part WW?

This turned out great, and I'll make it again.
I appreciated the weights for cheese and flour. Measuring cheese in cups can be so inaccurate.
(For the record: I weighed the cheese and then measured out of curiously. It was only "one cup" if you pack it tight and mound it at the top).
However: why mix units (grams and ounces). And once you're there, why not give a weight for mayo? 3/4 cup is a pain to measure for mayo!

A simple and great recipe! I made it several times, this time I added some ham and baked as muffins so it is easier to take with me at work.

I'm gluten free so I made this with Bob's Red Mill Gluten Free All-Purpose Baking Flour. I didn't have Gruyere cheese in the house, so I used up some smoked gouda that I found in the fridge. It turned out great and I was happy with the result. I think any hard cheese you have would be fine. As others noted, it could be improved with more olives and a little rosemary, so next time I'll try that. I like the idea of toasting it and serving with co*cktails. Might be nice with onion jam.

I subbed half the mayo with chipotle-flavored mayo and it was amazing! Used whole wheat Einkorn flour, lots of green olives, and cheddar. It came out a bit crumbly, probably because of the ww flour, but I don’t mind that.

Made exactly according to recipe. Dry and not particularly edible. Surprised, Do not bother trying this one.

Nothing new to say - still delicious! Used the combo of mayo and yogurt instead of all mayonnaise and I think I prefer it this way.

1 cup yogurt

I had a gluten free dinner guest so made this with King Arthur Gluten Free flour. It was delicious and didn't noticeably differ from the version with APF.Used a good quality Gruyere and more olives.

This was OK but maybe I just need to be more creative with my ingredients, Like Chris M. mentioning adding rosemary below. This is a very dense bread.

6/22Really easy and good. Especially cut piece smothered in olive oil to eat! Watch cook time. Was done sooner.

I played with the ingredients since I had only like a squeeze of mayo left and no milk so I had some unholy combo of water, sour cream, mayo, and greek yogurt but it ended up being a hit at the party I brought it to! Didn't have kalamata olives and used the "normal" cheap ones I could find at Smith's/Kroger.

I replaced mayo with Greek yogurt and crème fraiche and replaced kalamata olives with Castelvetrano olives. I added lemon zest and fresh rosemary. Exceptional!

Would this recipe freeze well?

People who say they hate mayo - c’mon, the result of course doesn’t taste anything like mayo!! I used kewpie mayo, aged gruyere, and lots of olives (eyeballed the amount). Sprinkled top w gruyere before putting it in the oven too. Yum! In a 9-in loaf it comes out rather short but no biggie

Followed to original recipe. Delicious flavor. Wil try with adjustments suggested by others.

Would Hellman’s Light Mayo work, or do you need the full amount of fat?