Rosemary Olive Bread
Prep time
Cook time
Total time
Copyright Toby Amidor, The Greek Yogurt Kitchen: More Than 130 Delicious, Healthy Recipes for Every Meal of the Day. Grand Central Publishing, 2014. Photo courtesy of Hollan Publishing.
Recipe type: Baking
Serves: 10 servings
  • Cooking spray
  • 2¼ cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 4 ounces pitted canned black olives, coarsely chopped (1 cup)
  • 1 tablespoon chopped fresh rosemary leaves
  • ¾ cup nonfat plain Greek yogurt
  • ½ cup low-fat milk
  • 2 large eggs
  • 2 tablespoons canola oil
  1. Preheat the oven to 400 degrees F. Coat an 8-inch loaf pan with cooking spray and set it aside. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Stir in the chopped olives and rosemary until thoroughly incorporated.
  2. In a medium bowl, combine the yogurt, milk, eggs, and canola oil. Stir until the mixture is thick, with a buttermilk-like consistency.
  3. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir with as few strokes as possible until all the ingredients are just mixed. Pour the batter into the prepared loaf pan, and smooth the top with the back of a spoon. Bake on the center rack in the oven until a toothpick inserted in the center of the bread comes out clean, 40 minutes.
Nutrition Information
Serving size: 1 (3/4-inch) slice Calories: 163 Fat: 6 g Saturated fat: 1 g Carbohydrates: 22 g Sugar: 2 g Sodium: 512 mg Cholesterol: 38 mg
Recipe by Toby Amidor Nutrition at