Ingredients

How to make it

  • Preheat the oven to 350 degrees F and position a rack in the lower third of the oven. Grease a 6-cup loaf pan (about 8x4 inches).
  • Whisk together the flours, baking powder, rosemary, and salt.
  • In a separate large bowl, whisk together the eggs, milk, and olive oil.
  • Add the flour mixture to the wet ingredients and fold together until the dry ingredients are about 3/4 moistened.
  • Add the olives. Fold until the pieces are distributed and dry ingredients are well incorporated and moistened.
  • Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, about 40-45 minutes. Let cook in the pan on a rack for 5-10 minutes before unmolding from pan to cool completely on a rack.

Reviews & Comments 6

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  • parkplace 5 years ago
    A lovely lady from work gave me a Rosemary plant as Christmas Gift. Well that evening I came across this recipe and the next day I had made 2 small loaves of rosemary bread using fresh herbs from my plant. I'm very glad to say it turned out awesome.I gave the bread as a gift to the same lady that gave me the plant....so that's my story ...thank you for sharing this simple tasty recipe.
    Merry Christmas
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  • alanafragar 5 years ago
    I've got this in the oven right now - fingers crossed!
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  • staceyfish 7 years ago
    Dixiejet - This bread would be great for those oils! You can make your own at home very easily too. Start with a good quality olive oil on a salad plate or saucer (something shallow) and sprinkle freshly ground pepper, freshly grated Parmesan cheese, and Italian seasoning over it. You can add or omit anything you like, really, you're only limited by your imagination...
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  • dixiejet 7 years ago
    This sounds delicious ! I wonder if it would be good dipping bread for the seasoned oils you get in the more upperscale Italian restaurants ?
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  • thepiggs 7 years ago
    This sounds delicious!
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  • chefmeow 7 years ago
    Yummy. Sounds fabulous. Will be making soon. Thanks for sharing.
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