Rosemary, Asiago & Olive Bread

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Recipe photo
Hands-on time:
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Yield: 1 loaf, 18 servings

Recipe photo

Paired with a simple tomato or vegetable soup, this rich and savory quick bread (no yeast!) makes a hearty fall lunch.

Rosemary, Asiago & Olive Bread

star rating (12) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf, 18 servings
Published: 07/28/2010

Ingredients

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup semolina flour
  • 1/4 cup buttermilk powder
  • 1/4 cup Vermont cheese powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons fresh or dried rosemary, snipped into small pieces
  • 1 cup grated Asiago cheese or sharp cheddar cheese, plus 1/4 cup for garnish
  • 1/3 cup fresh parsley, cilantro, or green onion, finely chopped
  • 1 cup olives, drained and chopped (black, green, or a combination)
  • 1 1/2 cups milk
  • 1/2 cup olive oil
  • 2 large eggs

Tips from our bakers

  • Want to make smaller loaves or cupcakes? This recipe will make the following:
    *Three USA Pans Mini Loaf Pans. Use 1 1/3 cups (about 12 ounces) batter per pan; bake for 30 to 35 minutes.
    *Five Bake & Give Mini Loaf Pans. Use a scant 1 cup (8 1/2 ounces) batter per pan; bake for 25 to 30 minutes.
    *18 to 20 standard-size muffins; use about 1/4 cup of batter per muffin (our muffin scoop works well here); bake for 18 to 20 minutes.

Directions

1) Preheat the oven to 350°F. Lightly grease a 9" x 5" loaf pan, or smaller pans of your choice (see tip at right).

2) Whisk the dry ingredients in a bowl until well blended.

3) Toss in the cheese, herbs or onion, and olives.

4) In a separate bowl, whisk the milk, oil, and eggs until foamy.

5) Stir the liquid ingredients into the flour mixture.

6) Spoon the batter into the prepared pan. Sprinkle with 1/4 cup grated cheese.

7) Bake the bread for 55 to 60 minutes (30 to 35 for mini loaves), until a tester inserted into the middle of the loaf comes out clean. Remove it from the oven, and after 10 minutes turn it out of the pan onto a rack to cool.

Yield: one 9" x 5" loaf.

Reviews

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  • star rating 04/19/2015
  • dragonbld from KAF Community
  • I have made this bread multiple times and shared it with my department at work. everybody loves it. it is so simple to make this savory bread!
  • 05/20/2014
  • Maggie from
  • This turned out really good, it's definitely a do-againer. I used provolone in the bread, it was good but it got too dark on top, 1 tablespoon pizza flavor, 2 tablespoons of dried green and red sweet pepper flakes + 1 tablespoon of hot pepper flakes in the bread plus I added 2 tablespoons of corn meal for texture and flavor. (My husband didn't notice the olives, which he dislikes.) Next time I will cut the salt in half, it's a little too salty for us. Any excuse to make this again!
  • star rating 09/22/2013
  • nmitchell55 from KAF Community
  • Just finishing the second loaf--in the oven now. This is a very nice, hearty bread. I changed a few things. Instead of buttermilk powder I added half a cup of real buttermilk in with the milk. I added 1/4 cup of the artisan olive bread flavor. Herbs de Provence and some red pepper flakes for some kick. Great bread!
  • star rating 07/31/2013
  • Benjamin from Mineola, NY
  • Phenomenal each and every time. And versatile, too.
  • star rating 07/13/2013
  • from
  • star rating 08/28/2012
  • martibeth from KAF Community
  • Well, here's a funny story about making this bread: I was pushing for time, and inadvertently left out the 1/2 cup olive oil, and this bread still tasted great. I originally was making 3 mini-loaves to sell at the farmers market, and when I realized I had left out the olive oil, I had my husband try one of the loaves, and he loved it. "Don't change a thing," he said, "Don't add the olive oil when you make these again." The other strange thing about this bread is that I do not care for olives at all, but despite the amount of olives in this recipe, I liked the bread too. I am sorely tempted to add at least 1/4 cup of olive oil at the next go-around, but the batter as originally made nearly filled up the mini-loaf pans. The batter did not spill over as it was baking, but it came out to more than 12 ounces of batter per mini-loaf.
  • star rating 08/27/2012
  • djcriscuolo from KAF Community
  • Fabulous. Tasty, savory and easy. My daughter, a college student, loved it so much she took the recipe with her to make at school. I have made with scallions, black and green olives. Question: I have made with vermont cheddar powder - wonderful, but if I did not have it, what could be substituted.
  • star rating 03/03/2012
  • pattihinton from KAF Community
  • Easy and delicious! Used the Asiago cheese, fresh parsley and green olives -- the whole family enjoyed, thanks!
  • star rating 11/28/2011
  • nancyshawn from KAF Community
  • So easy to make. This hearty bread went perfectly with my hearty turkey vegetable soup which has lots of fresh herbs. I will definitely keep this recipe on hand when I want a substantial artisan type bread but don't have time to make it.
  • star rating 02/24/2011
  • celticdolphin from KAF Community
  • Excellent batter bread! I'm not usually fond of batter bread, but took a chance on this one because the ingredients it contains are among our favorites and...it just sounded so delicious. I wasn't disappointed! I made it according to the recipe, with the exception of subbing some Sonoma Dry Jack, Dubliner, and Sharp Cheddar for the Asiago (this recipe is the ideal way to use up all the bits of orphaned cheese left in the refrigerator). I used both green and black olives and dried rosemary because there was no fresh rosemary on hand. The bread turned out moist, perfectly seasoned, and with a substantial-but-tender texture...I'm guessing it's the semolina that gave it some added body. The flavors complement one another nicely without one overpowering the rest. It was the ideal accompaniment to steak and salad, and we shall be enjoying this often!
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