Quick bread with olives and rosemary

4 servings

45 minutes

This quick bread with olives and rosemary transports us to sunny Italy, where the aroma of fresh baking fills cozy trattorias. The combination of Kalamata olives and fresh rosemary creates a rich, earthy flavor with a hint of garlic's mild spiciness. Extra virgin olive oil gives the dough a silky texture, while the crispy crust entices with its golden browning. This bread is the perfect companion to a plate of pasta, antipasti, or simply a glass of red wine. It's easy to make, and a warm slice with a drop of oil turns an ordinary dinner into a gastronomic delight. The quick dough makes it accessible even for those not used to working with yeast baking. Simplicity, flavor, and character are what make this Italian bread special.

Energy value per serving

• Calories: 366
• Proteins: 10.5g
• Fats: 6.7g
• Carbohydrates: 65.7g

Ingredients

• Pizza dough: 500 g
• Garlic: 1 clove
• Kalamata olives: 12 pc
• Freshly chopped rosemary: 0.5 tsp
• Extra virgin olive oil: 0.5 tsp

Cooking steps

1. Preheat the oven to 190 degrees.

2. Slightly roll out the dough and place finely chopped olives, minced garlic, rosemary, and drizzle with olive oil on it. Knead lightly to distribute everything evenly in the dough. Shape it into your desired form (round or oval).

   Required ingredients:

   • Kalamata olives: 12 pieces
   • Garlic: 1 clove
   • Freshly chopped rosemary: 0.5 teaspoon
   • Extra virgin olive oil: 0.5 teaspoon
   • Pizza dough: 500 g

3. Transfer to a baking sheet and bake for about 40 minutes until done.