In keeping with my love affair with quick breads, I adapted a recipe for olive bread from The Joy of Cooking. I wanted to try a light, savory quick bread that wasn’t too sweet and this seemed like the perfect recipe for that. The original recipe was pretty simple, so I added some new ingredients to amp up the flavors. The new ingredients (the garlic, oregano, and parmesan) worked really well with the standard ones. The texture of the bread was great–very soft and crumbly. I bet this bread would be good if it were made with yeast too. I might make a version of it again in the future!
Parmesan and Rosemary Olive Bread
(Makes 1 Loaf)
Printable Version
Ingredients:
- 2 1/4 cups flour
- 2 1/2 tsp baking powder
- 2 heaping tsp powdered rosemary
- 2 tsp oregano
- 1 clove garlic, minced
- 2 eggs, lightly beaten
- 1 cup milk
- 1/3 cup olive oil
- 1/2 cup olives (black or kalamata), chopped
- 1 tbsp parmesan
Directions:
- In a medium bowl, whisk together the flour, baking powder, rosemary, oregano, 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 garlic and olives and fold until combined.
- Pour the dough into a greased loaf pan and sprinkle the parmesan on top of the dough.
- Bake in a preheated 350F oven for 45 minutes, or until a toothpick comes out clean.