Italian Savoury Bread




Prep Time


Cook Time

I like to serve this nutrient-rich bread as part of a ploughman’s lunch platter.


  • 1 tablespoon cooking oil
  • 1 onion – finely diced
  • 100g bacon – finely diced
  • 150ml white wine
  • 100ml olive oil
  • 4 eggs
  • ½ teaspoon garlic salt
  • 2½ cups flour
  • 1 teaspoon baking powder
  • 150g cheese – grated
  • 150g ham – diced
  • 100g black olives – chopped
  • 100g sun-dried tomatoes – chopped
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons sunflower seeds


  • Preheat oven to 190°C (170°C fan bake).
  • Spray a 24cm-diameter pie tin with baking spray.
  • Heat the cooking oil in a small pan and sauté the onion and bacon until the onion is soft. Set aside.
  • Whisk the wine, olive oil, eggs and garlic salt in a medium bowl.
  • Whisk the flour and baking powder in a large bowl.
  • Fold the wine mixture into the flour mixture.
  • Add the onion and bacon mixture, cheese, ham, olives, sun-dried tomatoes and parsley and fold gently to combine.
  • Transfer to the prepared tin and sprinkle with the pumpkin and sunflower seeds.
  • Cook for 50–60 minutes or until golden brown.