Olive, Herb & Mozzarella Loaf

by Marika Roseberg
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Yields8 Servings
 180 g flour
 1 tsp baking powder
 ½ tsp himalayan sea salt
 ½ tsp freshly ground pepper
 ½ tsp dried rosemary
 ½ tsp dried thyme
 ½ tsp dried oregano
 3 large eggs
 60 ml single cream
 30 ml olive oil
 100 g grated mozzarella
 170 g mixed olives (pitted)
1

Preheat oven to 180°C/350°F. Line a loaf pan (8x4inches) with parchment paper.

2

In a large mixing bowl combine flour, baking powder, salt, pepper and herbs.

3

Add eggs and mix with a wooden spoon or spatula until just combined. Add milk, olive oil and mix again until combined.

4

Fold in grated cheese followed by the olives. Transfer batter into the loaf tin and bake for 40-45 Minutes.

5

Once baked let it rest in the pan for 15 Minutes, then remove and either serve warm or place on a cooling rack to cool completely.

Ingredients

 180 g flour
 1 tsp baking powder
 ½ tsp himalayan sea salt
 ½ tsp freshly ground pepper
 ½ tsp dried rosemary
 ½ tsp dried thyme
 ½ tsp dried oregano
 3 large eggs
 60 ml single cream
 30 ml olive oil
 100 g grated mozzarella
 170 g mixed olives (pitted)

Directions

1

Preheat oven to 180°C/350°F. Line a loaf pan (8x4inches) with parchment paper.

2

In a large mixing bowl combine flour, baking powder, salt, pepper and herbs.

3

Add eggs and mix with a wooden spoon or spatula until just combined. Add milk, olive oil and mix again until combined.

4

Fold in grated cheese followed by the olives. Transfer batter into the loaf tin and bake for 40-45 Minutes.

5

Once baked let it rest in the pan for 15 Minutes, then remove and either serve warm or place on a cooling rack to cool completely.

Olive, Herb & Mozzarella Loaf

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