Olive bread is something we don't really do in the south. I'm not sure why, but I never really had it until I moved to New York. And as you know, olives are my absolute favorite food, and I prefer savory/salty to sweet almost all the time, so the thought of a baked good full of salty, olive-y goodness? I just can't pass that up. (In fact, I think I'll go heat up some for breakfast. Be right back.)
Rosemary Olive Bread, adapted from Alton Brown's Olive Loaf
Ingredients:
3 1/2 C AP flour (I wanted to use whole wheat but was unsure if that would affect the texture... can anyone tell me if it's an acceptable substitute?)
3 teaspoons double-acting baking powder
2 C roughly chopped mixed olives (I used green, kalamata, and tiny dried oil-cured black ones)
1/3 cup homemade tapenade, my recipe here
2 large eggs, beaten
1/2 cup olive oil
1 cup whole milk (I used 1/2 & 1/2 because I don't drink milk and didn't want to go out, *snort*)
1 tablespoon honey
1 1/4 teaspoons sea salt
1 t ground rosemary
1 T fresh rosemary, needles left whole
Directions:
Preheat oven to 375. Spray a standard nonstick loaf pan with olive oil spray and set aside. Place flour and the baking powder in the bowl of a food processor and pulse for 5-10 seconds. Pour the dry ingredients into a large mixing bowl. Stir in the olives and tapenade. In a separate bowl, whisk together the eggs, olive oil, milk, honey, salt, and rosemary. Add this mixture to the dry ingredients and stir to combine, but do not mix until smooth. Pour the mixture into the prepared loaf pan and place in the oven. Bake for 80 minutes or until a toothpick comes out clean. Remove the loaf from the pan and allow to cool on a rack before serving.
The texture is like that of a buttermilk biscuit, and honestly, I think next time I'll just make biscuits. Mostly because I'm lazy and it's just always easier to grab than cut. Serve with... anything. YUM.
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