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Photo: Evan Sklar Photo by: Photo: Evan Sklar

Rosemary-Olive Oil Bread

This sweet-and-savory bread makes great toast to serve with salad, soup, or cheese on special occasions. It can be frozen for up to 3 months.

Real Simple DECEMBER 2001

  • Yield: 1 loaf


  • 2 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup chopped walnuts
  • 2 teaspoons baking powder
  • 2 teaspoons dried rosemary
  • 1/4 teaspoon salt
  • Grated zest of 1 lemon (1 tablespoon)
  • 2 eggs, lightly beaten
  • 3/4 cup sweet white wine or apple juice
  • 1/2 cup extra-virgin olive oil


Heat oven to 350º F. Lightly coat loaf pan with vegetable cooking spray.

In a bowl, stir together the flour, sugar, walnuts, baking powder, rosemary, salt, and lemon zest. In another bowl, blend the eggs, wine, and olive oil; stir into the dry ingredients. Transfer the batter into pan and smooth surface. Bake 55 minutes or until a skewer inserted in the center comes out clean.


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Rosemary-Olive Oil Bread Recipe