Recipes - print - Rosemary Olive Casserole Bread

Rosemary Olive Casserole Bread - Recipe

Try this easy bread with feta and a slice of ripe tomato. Makes one 7" round loaf.
view recipe online: https://www.recipetips.com/recipe-cards/t--2611/rosemary-olive-casserole-bread.asp
Rosemary Olive Casserole Bread Recipe
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, then remove and cool on a rack. Slice when cool.
 
 
Prep Time: 15 minutes
Cook Time: 45 minutes
Container: 1 1/2 quart round oven-proof dish
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