Mediterranean Olive Bread – a delicious recipe with flour, flour, baking powder, rosemary, salt, eggs. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Position a rack in the lower third of the oven and heat the oven to 350u00b0 F. Grease a 6-cup loaf pan.
2
In a medium bowl, whisk together the flours, baking powder, rosemary, and salt. In a large bowl, stir together the eggs, milk, and olive oil. Add the flour mixture and fold until about three-quarters of the dry ingredients are moistened. Add the olives and fold just until the pieces are distributed and the dry ingredients are moistened; the batter will be stiff.
3
Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to let cool completely on the rack. Serve with olive oil for dipping.
492
kcal
Calories
23
g
Fat
57
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 3/4 cup whole-wheat flour, 2 1/2 teaspoons baking powder, 1 teaspoon chopped fresh rosemary, and more.
Yes, Mediterranean Olive Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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