Mediterranean Olive Bread
The original recipe calls for fresh or dried rosemary, but I always use fresh -- you get a much more fragrant bread.
The fastest whisker in the East? I think not.
The triumvirate that truly makes this recipe: olives, olive oil and fresh rosemary.
Make sure to butter the loaf pan generously so nothing sticks!
When the wet and dry ingredients look like this, it's time to add the olives.
Voila!
I attempt to spread the batter gently but evenly into the pan.
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Author Notes: During my senior year of college, I lived off campus with two of my best friends, and for the first time we all completely signed off the campus meal plan. At the beginning of the year, I was given a copy of The Joy of Cooking -- I think by my mother, who has been responsible for some of my most formative kitchen gear. And thus began my first official foray into the kitchen. I often found myself drawn to the Quick Breads section. Especially when there was an exam to study for or a final paper to write. This section contained a well-rounded selection of both savory and sweet breads, all without yeast -- perfect for instant gratification on those late, late nights. My favorite was a tender, crumbly olive loaf flecked with rosemary that could be thrown together in mere minutes. The original recipe called for walnuts, which I omitted, opting instead to up the chopped olives a bit. I’m happy to say it’s just as good as I remembered. What's more, it keeps for a few days if it's well-wrapped, and it makes excellent toast. - merrill
Serves 8
- 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)
- Position a rack in the lower third of the oven and heat the oven to 350º F. Grease a 6-cup loaf pan.
- 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.
- 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 cool completely on the rack. Serve with olive oil for dipping.
- This recipe is a Community Pick!
Tags: bread, olives, quick bread, rosemary
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over 1 year ago Adam E
I have a big exam coming up, so took a study break and baked this at 10 PM last night. It's my first time baking any kind of bread, and I think I'm hooked! Thanks for another great recipe.
over 1 year ago easantillo
Love this! Made it to serve with dinner a few nights ago, and it was delicious. Lots of flavor for very little effort.
over 1 year ago guy.molnar
Completely bewildered - I found this dry and surprisingly tasteless.
over 1 year ago merrill
Merrill is a co-founder of food52.
Sorry to hear it wasn't to your liking -- any chance your oven runs hot, and it over-baked?
over 1 year ago VeggieQueen
I just made this, amazing! I used half and half for the flours because I live in Spain and the wholewheat flour isn´t very wholewheaty. I used big fat green olives that had been marinated in garlic. Its so light! Thanks a lot!
over 1 year ago merrill
Merrill is a co-founder of food52.
You're welcome! So glad you liked it.
almost 2 years ago wssmom
I love this recipe!
almost 2 years ago merrill
Merrill is a co-founder of food52.
Thank you!
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Made several loaves of this last week using a Mediterranean olive blend (both green and black in a heady, heavily herbed marinade). It is the best quick break I have ever tasted. The addition of the WW flour gives it a texture closer to a yeasted bread. Brilliant.
almost 2 years ago rmll22
Instead of wheat flour, can i use bread flour?
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
I don't see why not. It has a bit less protein (gluten) than WW flour, so you might want to use a little more, say 1 full cup.
almost 2 years ago susan g
Comparing bread flour to all purpose flour, there is more gluten in the bread flour, which is good for a yeast bread where the development of elastic gluten strands traps the gases from the growing yeast. In quick breads like this, bread flour is usually not recommended because the gluten may toughen the dough. Even AP flour should be handled gently, ie mixed lightly, not beaten. If you don't use whole wheat flour, I think AP is more suitable as a substitute. The directions in step 2 are important to get a tender crumb.
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Protein contents of WW flour: 14-14.5 %; bread flour 12-12.5 %; AP flour 10-10.5%. The higher protein content of either WW BF give this bread its perfect, more breadlike consistency. We made 4 loaves of it today to serve with lunch. The flavor is breathtaking, and the consistency kept it from being crumbly as quick breads can be. Thank you, Merrill.
about 2 years ago zest in the midwest
I make a version of this bread that adds some rolled oats and honey to the batter....in the dozens of times I've made it, I've always intended the bread for sandwiches, but the loaf never lasts long enough. It's delicious!
over 2 years ago isabelita
I love this delicious bread and its quick, however I prefer a bit more salt and plan to use 1 teaspoon of salt instead of 1/2. Thanks for sharing.
over 2 years ago TheWimpyVegetarian
I made 2 loaves of this wonderful bread tonight. It's easy, delicious and I love the tender crumb. I'm serving the bread with a lunch I'm doing Thursday. I waited until the loaves completely cooled and then cater-wrapped. Any tips beyond that??
over 2 years ago aargersi
Abbie is a trusted source on General Cooking.
what's cater-wrapped? I made these for my neighbors for Christmas and gifted with fresh picked herb O&V for dipping - they loved it!!!
over 2 years ago TheWimpyVegetarian
It just means completely wrapping something in plastic in 2 different directions very snugly. The term comes from caterers as it's how they wrap everything to be transported to a client location. All worked out in the end and the bread was great. I LOVE your idea of teaming this with a dipping oil for a gift! GREAT idea!!!!!