Olives – Cheese – Rosemary Bread

Ingredients for 1 servings:

• 300 g flour
• 185 g semolina (soft wheat semolina)
• 2 tsp baking powder
• 1 tsp salt
• 1 ½ tsp rosemary, fresh or dried
• 90 g Asiago cheese, finely grated
• 35 g spring onion(s), cut into rings
• 130 g olives, black, finely chopped
• 240 ml milk
• 125 ml buttermilk
• 100 ml olive oil
• 2 large eggs
• 20 g Asiago cheese, finely grated, for sprinkling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

quickly made with baking powder

Preheat the oven to 180°C and grease a 23×12 cm loaf pan with butter. Mix the flour, semolina, baking powder, and salt. Finely chop the rosemary sprigs and mix them with the grated cheese, chopped olives, and spring onions. Beat the eggs, then stir in the milk, buttermilk, and olive oil. Add this to the flour mixture and stir in. Add the cheese mixture and fold in with a spatula. Pour into the prepared loaf pan, smooth it out, and sprinkle with the remaining cheese. Bake in the oven for about 1 hour. Remove from the oven, turn out of the pan after about 10 minutes, and let cool on a wire rack. The bread tastes delicious with tomato or vegetable soup. This dough is a bit heavy and reminiscent of dumpling dough. Therefore, it’s a good accompaniment to something savory, and it’s quick and easy to make.