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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 1 |
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This is too good and easy to be true. Excellent while still a bit warm, with soup, but equally good the next day toasted and/or spread with butter. Try it as a base for my Herbed Tomato Butter recipe! Ingredients:
2 1/2 cups flour (i used half spelt) |
1 tbs + 1 tsp. baking powder |
1/2 teaspoon salt (i used lawry's seasoned salt) |
1 tbs dried rosemary |
pinch dried thyme |
fresh-ground black pepper to taste |
1 large egg |
1 cup milk |
2 tbs olive oil |
1 cup drained sliced olives, green or black (i used both) |
(1/2 cup walnuts, optional) |
Directions:
1. Preheat oven to 350°F / 175°C.
2. Grease a 9 x5 loaf pan (or use a longer, thinner one).
3. In a medium bowl, combine the flour, baking powder, salt and spices with a wire whisk.
4. In a small bowl, whisk together the egg, milk and oil.
5. Add to dry ingredients and stir just until combined.
6. Stir in olives (and nuts if using) until evenly distributed, but do not overmix.
7. Pour dough into pan and smooth top; brush with olive oil. You may sprinkle with a little more rosemary if desired.
8. Bake about 40-45 minutes, or until risen and browned, and knife inserted in center comes out clean.
9. Cool in pan 5 minutes and then turn out onto rack to finish cooling.
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