Ingredients:

3 1/2 cups flour

6 eggs

3/4 cup olive oil (not extra virgin since flavor is too strong)

1 cup whole milk

1 cup grated cheese (50/50 Parmesan & Pecorino)

3 tsps baking powder 

Salt and pepper to taste 

10 Ozs diced cheddar cheese

8 Ozs pitted calamata olives (drained weight)

8 Ozs pitted green olives (drained weight)

4 Ozs sundried tomatoes, diced

Directions:

Grease and flour a Bundt or other tube pan. Set aside.

Preheat oven to 375F.

Mix flour and baking powder and set aside.

Cut drained olives in half horizontally (not vertically since you’ll want to see the little holes when cutting slices). Set aside.

Place eggs, oil, milk, a pinch of salt and a tsp of pepper in a large bowl. 

Mix on medium with electric mixer until well-blended.

Add grated cheese and blend again. 

Reduce speed to low and add flour mixture, a little at a time until fully absorbed. 

Dough should be a little thicker than cake batter. If it’s too solid, add a tad more milk.

Next, by hand, using a spatula, add the cut olives, the cut up sundried tomatoes and the diced cheese.

With gentle movements, incorporate all the cut up ingredients in the dough.

Make sure they are well-distributed.

Pour batter evenly in prepared baking pan.

Level off with spatula if needed.

Bake in hot oven for about 50 minutes or until golden on top and when toothpick inserted into cake comes out clean.

Cool a few minutes before removing from pan.

Serve warm.

TIPS:

Use olives from a jar (imported) not a can because they will have a firmer consistency and better flavor. Also, make sure to drain and blot any liquid from the olives before adding to batter.

You may use any semi-dry cheese of your choice: Swiss, provolone, Gouda (for smoky taste), etc.

Do not slice this bread when it’s just out of the oven because it will crumble. You want the cheese to set before slicing. Serving it warm is the perfect option.