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4.95 from 18 votes

Olive and Parmesan Cob Loaf

Olive and Parmesan Cob Loaf is dusted with semolina and the perfect loaf to have with soup or cold food.
Course Main
Cuisine Italian
Keyword banana bread, olive, parmesan
Prep Time 1 hour 52 minutes
Cook Time 40 minutes
Total Time 2 hours 32 minutes
Servings 8
Author Camilla Hawkins


  • 500 g Strong white flour
  • 25 g Parmesan cheese finely grated
  • 1 tsp Salt
  • 1 tsp Soft light brown sugar
  • 7g Sachet fast action yeast
  • 30 g Green or black olives in oil drained & finely sliced
  • 300 ml Warm water
  • 1 tbsp Olive oil


  • Place the flour, yeast, salt and sugar in mixing bowl and with flat beater attached mix on speed 1.
  • Then tip in the cheese and olives and continue mixing until well combined.
  • Replace beater with dough hook and then add 280 mls of water and the oil.
  • If mixture looks a little dry continue to to add more water until a soft dough comes together.
  • Knead the mixture on speed 2 for 5 – 6 minutes.
  • Remove the dough from the bowl.
  • Clean the bowl, lightly oil, place the dough back and cover with cling film
  • Put in a warm, draft free place until dough doubles in size (about 40 – 60 mins).
  • Preheat oven to 200ºC.
  • Knead the dough for another 3 minutes.
  • Tip onto a floured surface and knead into a dome shape.
  • Place on a greased baking tray, cover with greased cling film and allow to rise for 40 minutes.
  • Dust with semolina and using a long sharp knife score across the top in one direction and then the opposite.
  • Place on middle oven shelf and bake for 35 to 40 minutes until golden and base makes a hollow sound when knocked:-)