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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
1 loaf, 12 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw dough in refrigerator for 12 hours.

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  • Sprinkle olives and rosemary over dough; gently knead on a lightly floured surface 4 or 5 times or just until olives are incorporated into dough. Cover dough; let rest 10 minutes. Roll dough into a 10 x 8-inch rectangle. Beginning with long side, roll up jelly-roll fashion; pinch seam to seal. Place roll, seam side down, on a baking sheet coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.

  • Preheat oven to 375°.

  • Uncover dough; cut several 2-inch diagonal slits into top of dough using a sharp knife. Brush dough with egg white. Bake at 375° for 40 minutes or until loaf sounds hollow when tapped. Remove loaf from baking sheet; cool on a wire rack.

Nutrition Facts

96 calories; calories from fat 18%; fat 1.9g; saturated fat 0.5g; mono fat 0.9g; poly fat 0.5g; protein 3.3g; carbohydrates 16.4g; fiber 0.2g; cholesterol 0mg; iron 1mg; sodium 226mg; calcium 27mg.
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