 | | Directions |
- Preheat oven to 350 degrees F. Oil a 1 1/2 quart (7") baking dish.
- Mix flour, baking powder, 3/4 teaspoon salt, rosemary, and olives in a bowl. Mix eggs, milk, and oil in a separate bowl. Stir wet and dry ingredients together just enough to moisten dry ingredients. Don't overmix. Pour into prepared dish. Sprinkle 1/4 teaspoon salt over the batter.
- Bake until a toothpick or small skewer inserted into the center comes out clean, 45-50 minutes. Leave in dish 10 minutes, then remove and cool on a rack. Slice when cool.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Container: 1 1/2 quart round oven-proof dish
Servings: 10
|  | | Ingredients | | - | | 2 cups flour (part whole wheat, if desired) |
| - | | 2 teaspoons baking powder |
| - | | 1 teaspoon salt, divided |
| - | | 2 teaspoons chopped fresh rosemary, or 1 teaspoon crumbled dried |
| - | | 1/2 cup chopped flavorful black olives, such as Kalamata |
| - | | 2 eggs |
| - | | 1/4 cup milk |
| - | | 3 tablespoons olive oil |
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