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Rosemary, Asiago & Olive Bread

Author: Andrea Brown

Rosemary, Asiago & Olive Bread Recipe

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

At a glance

1 loaf, 18 servings


Choose your measure:

  • 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


  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.
  8. Yield: one 9" x 5" loaf.