Recipe courtesy of Robin Miller
Recipe courtesy of Robin Miller
Kalamata Bread
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- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- 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
- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
