Pull-apart bread stuffed with Hojiblanca olives and herbs

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Ingredients:

 1 loaf sourdough bread, around 600 g (1.3 lb)
 ¼ cup (60 ml) butter, melted
 2 tsp (10 ml) fresh thyme, chopped
 2 tbsp (30 ml) fresh parsley, chopped
 1 clove garlic, chopped
 2 cups (500 ml) provolone, grated
 1 cup (250 ml) parmesan, finely grated
 ½ cup (125 ml) pitted Hojiblanca olives, sliced into rings
 Ground pepper, to taste

Preparation:

1

Oven temperature: 375°F/190°C

2

On a work surface, slit the loaf of bread in a grid shape with a bread knife, without cutting all the way through. Place the bread on a baking sheet and brush with the melted butter.

3

In a bowl, mix the herbs, garlic, cheeses, Hojiblanca olives and pepper. With your hands, portion out the mix into the bread slits. Bake on the middle rack for 15 minutes or until the bread is golden and the cheese is melted. Serve.

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Ingredients

 1 loaf sourdough bread, around 600 g (1.3 lb)
 ¼ cup (60 ml) butter, melted
 2 tsp (10 ml) fresh thyme, chopped
 2 tbsp (30 ml) fresh parsley, chopped
 1 clove garlic, chopped
 2 cups (500 ml) provolone, grated
 1 cup (250 ml) parmesan, finely grated
 ½ cup (125 ml) pitted Hojiblanca olives, sliced into rings
 Ground pepper, to taste

Directions

1

Oven temperature: 375°F/190°C

2

On a work surface, slit the loaf of bread in a grid shape with a bread knife, without cutting all the way through. Place the bread on a baking sheet and brush with the melted butter.

3

In a bowl, mix the herbs, garlic, cheeses, Hojiblanca olives and pepper. With your hands, portion out the mix into the bread slits. Bake on the middle rack for 15 minutes or until the bread is golden and the cheese is melted. Serve.

Pull-apart bread stuffed with Hojiblanca olives and herbs
IngredientsDirections