Beer Garlic Bread With Kalamata Olives & Feta Cheese

Beer bread is amazing. It’s so easy, so quick to put together, and so tasty. And it’s a fantastic base for experimenting with flavour combinations.  Add your favorite cheeses and herbs and enjoy the most flavorful bread.


450 g / 15.8oz self raising flour

2 tsp sugar

1/2 tsp salt

330 ml beer

150 g / 5.2oz crumbled, Feta cheese

1/3 cup sliced, kalamata Olives

2 garlic cloves, minced

1 tsp dried oregano


Preheat oven to 170 C, and line a 25~12 cm loaf tin with baking paper.

In a bowl add the flour, sugar, salt and beer and stir with a spoon till no flour is visible.
Add the olives, feta, garlic, oregano and stir to incorporate being careful not to completely mash up the feta. It will be a stiff mixture.
Transfer mixture to loaf pan, and bake for 1 hour.
Let cool in pan for 5 minutes, turn out and serve warm or leave on a rack to cool completely.

Notes: Don’t overmix the dough. Just enough that there are no dry flour streaks visible. You’re not gunning for a smooth dough but a scraggly one.

Store : Store bread in a paper towel-lined airtight storage container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

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