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.
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