Monday, July 23, 2018

Rosemary Olive Bread–Low Carb

I found this recipe on

She said it was great toasted the next morning as well, but I’ve made this twice and it’s never lasted until the next morning.

I’d really like to try it toasted sometime, but eating it warm out of the oven with butter is just too great a temptation.

It’s not a particularly large loaf, and she also suggests you can do this in a loaf pan, but I too like the round rustic look.

olive bread 1a


1/2 cup coconut flour

4 eggs

4 tablespoons olive oil

2 tablespoons pysllium husk powder

1 tablespoon apple cider vinegar

1 tablespoon baking powder

1/4 teaspoon salt  (I’ve actually left this out when using salty kalamata olives)

1-1/2 tablespoons dried rosemary

75 grams black kalamata olives, chopped ( you can use green too if you like)

1/2 cup boiling water

olive bread 3a


  1. Preheat the oven to 350F degrees

  2. Place the coconut flour, baking powder, rosemary, psyllium husk powder and salt in a bowl and mix thoroughly.

  3. Add the oil and eggs and blend well until the mixture looks like breadcrumbs.

  4. Add the apple cider vinegar and mix well.

  5. Add the chopped olives to the bread and mix.

  6. Gently add the water, a bit at time and stir into the mixture (you may not need it all).

  7. Line a baking tray with parchment paper.

  8. Using your hands, make a large ball of the dough (I find keeping my hands wet helps with the sticky dough).

  9. Place the dough on the parchment paper lined baking tray.

  10. Score the top to make a pattern is optional!

  11. Bake for 35 minutes until golden and firm.

Recipe from:

olive bread 5a

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