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Fast Olive-Rosemary Bread

December 1997

Your rating: None Average: 3 (3 votes)

Salty olives and fresh rosemary turn prepared pizza dough into a terrific bread to serve with soup or salad.


Fast Olive-Rosemary Bread Recipe

Makes: 8 slices

Active Time:

Total Time:

Ingredients

  • 1 pound prepared pizza dough, thawed
  • 12 Kalamata olives, chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon extra-virgin olive oil

Preparation

  1. Preheat oven to 375°F.
  2. Pat pizza dough into a circle on a lightly floured surface. Place olives, garlic, rosemary and oil in the center. Fold the dough over and knead until the olive mixture is fully incorporated. Shape into a 6-inch oval and place on a cornmeal-dusted baking sheet.
  3. Bake until top is browned and bread sounds hollow when tapped on the bottom, about 40 minutes. Let cool on a wire rack.

Nutrition

Per serving: 226 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 40 g carbohydrates; 7 g protein; 2 g fiber; 992 mg sodium; 88 mg potassium.

Nutrition Bonus: Selenium (25% daily value).

Carbohydrate Servings: 3

Exchanges: 2 1/2 starch, 1/2 fat


More From EatingWell

Recipe Categories

Ethnic/Regional
Mediterranean
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
8 or more
Preparation/ Technique
Bake
Meal/Course
Appetizers
Dinner

Publication
December 1997

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