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Never baked with your favourite Pinot? This white wine, cheese and olive bread recipe is all the best bits from a cheeseboard in a crusty loaf

Name: Never baked with your favourite Pinot? This white wine, cheese and olive bread recipe is all the best bits from a cheeseboard in a crusty loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 350 g plain flour, plus extra to dust; 1 1/2 tsp. bicarbonate of soda; 125 g mature Cheddar, coarsely grated; 75 g pitted green olives, roughly chopped; 200 mL white wine, we used Pinot Grigio

The perfect accompaniment to your next cheese and wine evening.

By Alice ShieldsPublished: 04 June 2025

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Good Housekeeping

Never thought to bake with your favourite tipple? This recipe works in the same way as a soda bread, where the acidity from the wine reacts with the bicarbonate of soda to make the loaf rise and give it a light, fluffy texture. Don’t worry, you don’t get a massively boozy flavour from the vino, instead it imparts a subtle tart fruitiness which helps to cut through the rich cheese and olives.

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Yields:

8 serving(s)

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Ingredients

350 g
plain flour, plus extra to dust
1 1/2 tsp.
bicarbonate of soda
125 g
mature Cheddar, coarsely grated
75 g
pitted green olives, roughly chopped
200 ml
white wine, we used Pinot Grigio

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6. Line a baking sheet with baking parchment. In a large bowl, using a wooden spoon, mix the flour, bicarbonate of soda and 1/2tsp fine salt. Mix in the 100g cheese and olives. Make a well in the centre, add the wine and mix to a shaggy dough.
2. Step 2Tip on to a lightly floured work surface and briefly knead to bring together. Shape into a rough ball and place on the lined sheet.
3. Step 3Pat down to a rough 16cm circle. Using a large knife, score a cross through the centre, cutting about halfway through the dough (flour the knife blade before cutting, if needed). Sprinkle over the remaining 25g cheese.
4. Step 4Bake for 30-35min, or until deep golden and the base sounds hollow when tapped. Leave to cool on a wire rack.

This loaf is best eaten on the day it's made, but you can store it in an airtight container at room temperature for up to 1 day.

For a summer tipple to go with, check out our white wine sangria.

If you like this recipe, try our sweet soda bread recipe.

If you like this recipe, you'll love our cheesy bread rolls recipe.

The best white wine worth stocking up on now

Alice Shields

Senior Cookery Writer

Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.

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