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Olive, Rosemary and Fontina Saint-Benoît-du-Lac Bread

Olive, Rosemary and Fontina Saint-Benoît-du-Lac Bread

6 portions


  • 125 ml (1/2 cup) unsalted butter, softened
  • 3 eggs
  • 1 pinch salt
  • 500 ml (2 cups) flour
  • 15 ml (1 tbsp.) baking powder
  • 125 ml (1/2 cup) black olives, pitted and sliced
  • 250 ml (1 cup) Fontina Saint-Benoît-du-Lac, grated
  • 2 branches fresh rosemary


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  • Preheat oven to 175ºC (350ºF).
  • Butter and flour a 1.5 L (6 cups) bread pan.
  • In a bowl, mix butter with eggs and salt.
  • Incorporate the flour and baking powder and mix until preparation is consistent. Use your hands to shape the dough to the size of the bread pan.
  • Add olives and cheese.
  • Add rosemary and distribute it well in the dough.
  • Pour into the pan and bake for about 45 minutes or until an inserted toothpick comes out clean.



Fruity and light

These lighter wines are known for their simple fruity scents, their refreshing quality and their subtle tannins. They should be enjoyed in their youth.

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