vegetarian | nut-free
+ gluten-free flour + baking powder + baking soda + Italian seasoning + salt + eggs + milik + olive oil + Kalamata olives + shredded parmesan + sun-dried tomatoes + garlic
Stir together the dry ingredients.
Whisk together the wet ingredients. Slowly fold the dry ingredients to the wet ingredients.
Fold in the chopped olives, parmesan, sun-dried tomatoes, and garlic. Add to loaf pan and sprinkle with more parmesan.
Bake loaf for 50 minutes. Let cool in the pan on a wire rack before lifting from the pan. Cool completely before slicing.
Serve slices of olive bread with butter or with olive oil for dipping.
Warm slices of homemade bread with savory notes make for the perfect weeknight dinner side.