Equipment
Ingredients
Dry Ingredients
- 200 g all-purpose flour
- 10 g baking powder
- 3 g kosher salt
- 2 g black pepper, freshly ground
Wet Ingredients
- 3 eggs, room temperature
- 120 ml whole milk, room temperature
- 80 ml extra virgin olive oil
Mix-ins
- 100 g ham, thickly diced
- 50 g pancetta, diced
- 100 g low-moisture mozzarella, coarsely grated
- 50 g parmesan cheese, finely grated
- 100 g roasted red peppers, diced and thoroughly drained
- 10 g fresh chives, finely chopped
Nutrition (per serving)
Method
Preheat oven to 180°C (350°F). Grease a standard loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
Place the diced pancetta in a skillet over medium heat. Sauté until the fat renders and the pancetta becomes crispy, about 5 to 7 minutes. Drain excess fat and set the pancetta aside to cool.
In a large mixing bowl, thoroughly whisk together the flour, baking powder, kosher salt, and black pepper.
In a separate medium mixing bowl, whisk the eggs, whole milk, and extra virgin olive oil until smooth and emulsified.
Pour the wet egg mixture into the dry flour mixture. Use a rubber spatula to fold gently until just barely combined. Before the dry streaks completely disappear, fold in the diced ham, cooled pancetta, mozzarella, parmesan, drained roasted red peppers, and fresh chives. Do not overmix.
Transfer the batter to the prepared loaf pan, smoothing the top evenly. Bake for 45 to 50 minutes until golden brown. A wooden skewer inserted into the center should come out clean, and the internal temperature should reach 90°C (195°F).
Remove the loaf from the oven and let it rest in the pan for 10 minutes. Use the parchment paper overhang to lift the loaf out and transfer it to a wire cooling rack. Allow the bread to cool completely before slicing.
Chef's Notes
- Moisture management is key for savory quick breads. Always pat ingredients like roasted peppers, olives, or artichoke hearts completely dry before adding them to the batter.
- For the best structural integrity when serving this loaf as appetizer fingers with wine, let it chill in the refrigerator for two hours before cutting. A chilled loaf yields razor-sharp slices.
- The fat content in the batter relies on the olive oil. Use a high-quality extra virgin olive oil to impart a subtle, fruity warmth to the crumb.
- If you notice the top browning too quickly during the last 15 minutes of baking, tent it loosely with aluminum foil to protect the crust while the center finishes cooking.
Storage
Refrigerator: 5 days — Wrap tightly in foil or store in an airtight container to prevent drying out.
Freezer: 3 months — Slice before freezing. Freeze slices flat, then transfer to a freezer-safe bag. Thaw overnight in the refrigerator.
Reheating: Reheat individual slices in a toaster oven at 175°C (350°F) for 5 minutes, or in a dry skillet over medium heat to crisp the edges.
