Rosemary Olive Casserole Bread Prep Time: 15 minutes Cook Time: 45 minutes Servings: 10 Ingredients - 2 cups flour (part whole wheat, if desired) - 2 teaspoons baking powder - 1 teaspoon salt, divided - 2 teaspoons chopped fresh rosemary, or 1 teaspoon crumbled dried - 1/2 cup chopped flavorful black olives, such as Kalamata - 2 eggs - 1/4 cup milk - 3 tablespoons olive oil    Try this easy bread with feta and a slice of ripe tomato. Makes one 7" round loaf.   Directions Preheat oven to 350 degrees F. Oil a 1 1/2 quart (7") baking dish. Mix flour, baking	1

	powder, 3/4 teaspoon salt, rosemary, and olives in a bowl. Mix eggs, milk, and oil in a separate bowl. Stir wet and dry ingredients together just enough to moisten dry ingredients. Don't overmix. Pour into prepared dish. Sprinkle 1/4 teaspoon salt over the batter. Bake until a toothpick or small skewer inserted into the center comes out clean, 45-50 minutes. Leave in dish 10 minutes, then remove and cool on a rack. Slice when cool.	2