| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- Cooking spray
- 1 pound fresh or frozen bread dough, thawed according to package directions
- 1 cup reserved Nicoise olives, coarsely chopped
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400 degrees F. Coat an 8-inch loaf pan with cooking spray.
- Place dough on a flat surface and knead in olives and rosemary. Roll dough out to a 12-by-8-inch rectangle. Starting from the shorter end, roll up, jellyroll style. Place dough in prepared pan. Brush the top of loaf with olive oil. Bake 15 minutes, until puffed up and golden brown.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 262 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 629 mg |
Reviews
These are two different types of olives. I made the recipe using pitted Kalamata’s and it was quite nice. Why would one want to substitute Nicoise unless they REALLY disliked Kalamatas? I did let it rise a little bit before baking.
I would only change 1 thing and that is to use 100% whole-wheat frozen bread dough or a loaf that I make myself. As for the reviewer who is confused about kalamata olives vs. Nicoise olives: they are similar in taste and generally interchangeable in recipes.
Why is it Kalamata bread if you use Nicoise olives??