olive and chicken cakey bread

create your own no-fuss, easy and quick cakey bread: no yeast, no knead

This savoury olive and chicken bread cake is a crowd pleaser. It's perfect for picnics in summer days or a lunchbox.

ingredients for the tapenade

• 1 g (1/4 tbs) salt
• 2 stalks of fresh thyme, leaves only
• zest of one lemon
• zest of one orange
• 125 g of mixed olives pitted (black, green, kalamata)
• 15 ml (1tbs) olive oil

ingredients for the cake batter

• 4 large eggs
• 100 mL (1/4 of a cup) olive oil
• 125 mL (1/2 cup) milk
• 250 g (2 cups) plain flour
• 10 g (2 tbs) baking powder
• pinch of salt
• 360 g (2 cups) mixed olives pitted (black, green, kalamata)
• 1 chicken breast diced and stir-fried lightly
• 10 g (1 tbs) flour

preparation of the tapenade

• mix all the ingredients in a mixer
• blend well
• set aside

preparation of the cake

• grease I love bread pan With butter and coat with flour or line it with baking paper
• warm the oven at 180°C (350°F)
• in a standing mixer, beat the eggs and the salt on high speed until light and fluffy for three minutes
• slowly pour the olive oil while the blender is running
• lower the speed and add the milk
• add the flour and baking powder
• stop the mixer
• coat and the chicken pieces and the olive mix with the flour
• add the mix to the batter along with the tapenade you set aside before
• transfer the batter into the prepared pan
• bake a cake for 25 to 35 minutes
• let it cool in the pan, transfer to a cooling rack, slice the bread and enjoy it with drizzles of olive oil fresh or dried tomatoes and basil leaves

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