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Rosemary Olive Bread

Rosemary Olive Bread


  • Cooking spray
  • 2 1/4 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 4 ounces pitted canned black olives, coarsely chopped
  • 1 tablespoon chopped fresh rosemary leaves
  • 3/4 cup nonfat plain Greek yogurt
  • 1/2 cup low-fat milk
  • 2 large eggs
  • 2 tablespoons canola oil


  1. Preheat the oven to 400 degrees Fahrenheit. Coat an 8-inch loaf pan with cooking spray and set aside.
  2. In a large bowl, sift together flour, baking powder, baking soda, and salt. Stir in the chopped olives and rosemary until thoroughly incorporated.
  3. In a medium bowl, combine yogurt, milk, eggs, and canola oil. Stir until the mixture is thick, with a buttermilk-like consistency.
  4. Make a well in center of dry ingredients and pour in wet ingredients. Stir with as few strokes as possible until all the ingredients are just mixed.
  5. Pour batter into prepared loaf pan, and smooth the top with back of a spoon.
  6. Bake on center rack in oven until a toothpick inserted in the center of the bread comes out clean.


  • Recipe and photo from The Greek Yogurt Kitchen: More Than 130 Delicious, Healthy Recipes for Every Meal of the Day by Toby Amidor, founder of Toby Amidor Nutrition.

Nutrition Information

Per serving: 163 kcal cal., 6 g fat (1 g sat. fat), 22 g carb., 0 g fiber, 2 g sugar, 6 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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