Olive bread

Dessert & Baking
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

Olive Bread made with black olives and fresh rosemary has a crunchy crust and a soft, moist inside. The olives and rosemary give it a wonderful flavour. Enjoy it warm with extra-virgin olive oil on a charcuterie board. Easy to make and really delicious.

Ingredients

3 cups all-purpose flour

1 cup whole wheat flour

1 tablespoon baking powder

1 teaspoon salt

2 large eggs

1⁄4 cup extra virgin olive oil, plus more for drizzling

3⁄4 cup whole milk

1 cup cured black olives, pitted and chopped

2 teaspoons chopped fresh rosemary

Coarse salt to sprinkle

Preheat oven to 350°F. Whisk together flours, baking powder and salt in large bowl. In another bowl, whisk together eggs, olive oil and milk. Pour over dry ingredients. Add olives and rosemary. Stir until rough ball forms.

Turn dough out onto lightly floured surface. Knead until dough holds together. Form into long loaf. Place on parchment-lined baking sheet. Score top with knife. Drizzle with olive oil and sprinkle with coarse salt. Bake 45 to 50 minutes, or until golden brown and loaf sounds hollow when tapped underneath. Transfer to wire rack and let cool slightly. Makes 1 loaf.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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