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Cheese and Olive Bread - Pan de Queso y Acetuna


Cheese and Olive Bread - Pan de Queso y Acetuna

Cheese and Olive Bread - Pan de Queso y Acetuna

Marian Blazes

This recipe makes 2 baguette-shaped loaves, filled with cheese and studded with olives. The baguettes are a bit like Venezuelan pan de jamon, but not as sweet and a bit crustier. Each loaf is topped with grated cheese, and when you slice into this bread, you find a spiral of melted cheddar cheese and sliced green olives inside. Serve this bread with olive oil for dipping, or with Spanish aceitunas a la madrileña. Or slice the baguettes lengthwise and use them for sandwiches.

You can make this dough in the bread machine. Simply add the ingredients (except for the cheese and the olives) according to your machine's directions and use the dough setting. Once dough has risen, remove the dough from the machine and proceed with the shaping of the dough (step 5) and the second rise according to the directions below.

Prep Time: 2 hours, 30 minutes

Cook Time: 35 minutes

Total Time: 3 hours, 5 minutes

Yield: 2 medium baguette-size loaves


  • 4 1/2 cups bread flour
  • 1 cup buttermilk
  • 1 cup warm water
  • 2 1/2 teaspoons quick rising yeast
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon dried oregano (optional)
  • 1 tablespoon butter, melted
  • 1 1/3 cup grated cheddar cheese
  • 3/4 cup thinly sliced green olives
  • 1/4 cup grated Parmesan or Romano cheese


  1. Place the 1 cup of warm water in a bowl, and sprinkle the yeast over the water. Set aside.

  2. Place the flour, salt, sugar, and oregano (if using) in the bowl of a standing mixer. Use the dough hook attachment to thoroughly mix the dry ingredients.

  3. Add the olive oil and one cup of buttermilk and mix well with the dough hook. Add the water and yeast mixture and blend well. Keep kneading until dough is firm, smooth, and elastic, about 5 minutes. If dough seems too wet, add a bit more flour, or add a bit more water if dough seems too dry.

  4. Place dough in a large oiled bowl and cover loosely with a dish towel or plastic wrap. Place bowl in a warm place to rise, and let rise until double in bulk, about 1 1/2 - 2 hours.

  5. Remove dough from bowl, punch down, and divide dough into two equal pieces. On a lightly floured surface, flatten each piece into a rough 6 x 8 inch rectangle. Fold each rectangle into thirds like you are folding a piece of paper to put inside an envelope. Pat dough back into a rectangle and let rest, loosely covered, for 5 minutes.

  6. Place dough on a lightly floured surface and use a rolling pin to roll each piece into a 10 inch by 12 inch rectangle. This may take several attempts as the elasticity of the dough will make it want to shrink back to its original shape. Let the dough rest in between and then roll it out further until you have a 10 x 12 rectangle.

  7. Brush each rectangle lightly with melted butter, leaving one inch of dough along the long edge free of butter. Sprinkle 1/2 cup of grated cheddar cheese on top of each rectangle, then sprinkle half of the olives over each one.

  8. Tightly roll up the dough, starting with a long edge. Brush final edge with water to help seal the dough closed.

  9. Place each roll, seam side down, on a baking sheet lined with parchment. Cover loosely and let bread rise in a warm place until double in size, about 1 hour.

  10. Preheat oven to 400 degrees. Spritz each baguette generously with water, then sprinkle the remaining cheddar cheese and the Parmesan cheese onto the top of the loaves, dividing the cheese equally among the two baguettes.

  11. Place bread in the oven, lower temperature to 350 degrees, and bake, checking occasionally to make sure the top of the bread is not getting too brown (if it is, loosely cover bread with a piece of aluminum foil).

  12. Remove from oven when bread is golden brown, crusty, and sounds hollow when tapped. Let bread cool before slicing.

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