Ingredients

• 200ml Clandeboye natural yoghurt
• 250g Soda bread flour
• 100g grated cheddar (or gruyere)
• 70g Feta cheese, crumbled
• 7 TBSP light olive oil
• 2 eggs
• 150g bacon lardons or chopped streaky bacon, fried until just cooked
• 2 TBSP chopped sundried tomatoes
• 1 heaped teaspoon of fresh thyme or dried mixed herbs
• Pinch sea salt
• 8-10 green olives, finely sliced (I used ones stuffed with pimentos for added flavour and colour)
• 4 black olives, sliced

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Steps

1. Place the flour, herbs, and salt in a large bowl
2. In another bowl, whisk the eggs, yoghurt, and oil together (it will come together into a smooth mixture, but it looks a bit lumpy to start).
3. Add the wet ingredients to the dry and stir with a spatula until just combined.
4. Add the rest of the ingredients, keeping all the black olives, a small handful of the cheddar and a few green olives for the topping.
5. Scrape the batter into a lined 2lb loaf tin, smooth it off level with the back of a spoon and top with the remaining olives and cheddar cheese.
6. Bake at 170C for a good 45 minutes – until a skewer comes out clean.
7. Leave to cool for half an hour before carefully lifting it out of the tin and allowing to cool completely before slicing.