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Rosemary Olive Bread Recipe

This bakery-style bread that you can easily make at home is packed with olives and rosemary. Be sure to let the bread cool completely before serving since it's still “cooking” while it cools. Once it's ready, slice it up and enjoy it fresh or slather it with your favorite savory spread!


¼ cup + 1 Tbsp. pine nuts

1 cup gluten-free all-purpose flour

2½ tsp. baking powder

½ tsp. salt

1 tsp. garlic powder

1 heaping Tbsp. finely minced fresh rosemary

4 large eggs

¼ cup olive oil

½ cup milk (any variety)

1 tsp. apple cider vinegar

½ cup pitted Kalamata olives, sliced into thirds

½ cup Navitas Organics Grain-Free Flour


Position a rack in the center of the oven and preheat to 350° F. Spray an 8½ x 4½-inch metal loaf pan with nonstick spray. Line with parchment paper, leaving an overhang on the long sides to create a sling.

Add the pine nuts to a small skillet, and toast over medium heat for 3-4 minutes, stirring occasionally, until the nuts have taken on some color. Transfer to a small bowl to cool while setting aside one tablespoon for the topping.

In a large bowl, stir together the gluten-free all-purpose flour, Navitas Organics Grain-Free Flour, baking powder, salt, garlic powder, and rosemary. In a medium bowl, whisk the eggs, oil, milk, and vinegar until smooth. Make a well in the center of the dry ingredients, add the egg mixture, and mix into a batter. Fold in the olives and ¼ cup of pine nuts. Scrape the batter into the prepared pan. Sprinkle the remaining 1 tablespoon of pine nuts over the batter and bake until a tester inserted into the center comes out clean, about 45-50 minutes.

Transfer to a wire rack and let the bread cool in the pan for 15 minutes, then turn out onto the rack and let the bread cool completely before enjoying.

Makes 1 8½ x4½-inch loaf


Submitted by Julie Morris