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Rosemary Olive Casserole Bread Recipe

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Try this easy bread with feta and a slice of ripe tomato. Makes one 7" round loaf.

Rosemary Olive Casserole Bread Recipe (+)

Directions

Preheat oven to 350° F. Oil a 1 1/2 quart (7") baking dish.
Mix flour, baking 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 1/4th 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.

Container: 1 1/2 quart round oven-proof dish

Prep Time: 15 minutes

Cook Time: 45 minutes

Serving Description: 1 slice

Servings: 10

Enter desired servings:

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
-		cup milk
-		3 tablespoons olive oil

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