Mediterranean Olive Bread

9 ingredients
3 steps

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup whole-wheat flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 cup milk
  • 1/4 cup olive oil
  • 1/2 cup chopped pitted imported olives (I used Kalamata)

Directions

  1. 1
    Position a rack in the lower third of the oven and heat the oven to 350° F. Grease a 6-cup loaf pan.
  2. 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. 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.

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