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Cheesy Olive and Roasted Pepper Bread

Preparation Time: 5 minutes 

Cooking Time: 7 minutes 

Servings: 2 


7-inch round bread boule olive oil 

75g mayonnaise 

30ml butter, melted 

160g grated mozzarella or Fontina cheese 

32g grated Parmesan cheese 

2.84 gram dried oregano 

75g black olives, sliced 

75g green olives, sliced 

75g coarsely chopped roasted red peppers 

30g minced red onion freshly ground black pepper 


1. Preheat the air fryer to 187°C. 

2. Cut the bread boule in half horizontally. If your bread boule has a rounded top, trim the top of the boule so that the top half will lie flat with the cut side facing up. Lightly brush both sides of the boule halves with olive oil. 

3. Place one half of the boule into the air fryer basket with the center cut side facing down. Air-fry at 187°C for 2 minutes to lightly toast the bread. Repeat with the other half of the bread boule. 

4. Combine the mayonnaise, butter, mozzarella cheese, Parmesan cheese and dried oregano in a small bowl. 

5. Fold in the black and green olives, roasted red peppers and red onion and season with freshly ground black pepper. Spread the cheese mixture over the untoasted side of the bread, covering the entire surface. 

6. Air-fry at 176°C for 5 minutes until the cheese is melted and browned. Repeat with the other half. Cut into slices and serve warm. 


Calories: 245kcal; 

Fat: 9g; 

Carbs: 6g; 

Protein: 10g

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