Savoury French Loaf

Savoury French Loaf


  • 200ml Clandeboye natural yoghurt
  • 250g Soda bread flour
  • 100g grated cheddar (or gruyere)
  • 70g Feta cheese, crumbled
  • 7 TBSP light olive oil
  • 2 eggs
  • 150g bacon lardons or chopped streaky bacon, fried until just cooked
  • 2 TBSP chopped sundried tomatoes
  • 1 heaped teaspoon of fresh thyme or dried mixed herbs
  • Pinch sea salt
  • 8-10 green olives, finely sliced (I used ones stuffed with pimentos for added flavour and colour)
  • 4 black olives, sliced

Made with Clandeboye Estate

Natural Yoghurt Large

Natural Yoghurt



  1. Place the flour, herbs, and salt in a large bowl
  2. In another bowl, whisk the eggs, yoghurt, and oil together (it will come together into a smooth mixture, but it looks a bit lumpy to start).
  3. Add the wet ingredients to the dry and stir with a spatula until just combined.
  4. Add the rest of the ingredients, keeping all the black olives, a small handful of the cheddar and a few green olives for the topping.
  5. Scrape the batter into a lined 2lb loaf tin, smooth it off level with the back of a spoon and top with the remaining olives and cheddar cheese.
  6. Bake at 170C for a good 45 minutes – until a skewer comes out clean.
  7. Leave to cool for half an hour before carefully lifting it out of the tin and allowing to cool completely before slicing.