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Rosemary Olive Casserole Bread
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 10
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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
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,
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