Gluten Free Kalamata Olive and Rosemary Bread
Indulge in the rich, savory flavors of Gluten-Free Kalamata Olive and Rosemary Bread, a rustic loaf that’s both delicious and effortlessly gluten-free. This recipe combines the briny tang of chopped Kalamata olives with the fragrant earthiness of fresh rosemary, creating a bread that’s perfect for gourmet sandwiches, dipping in olive oil, or serving alongside soups and charcuterie boards. Made with gluten-free all-purpose flour and psyllium husk powder for an ideal texture, this bread is elevated with a touch of olive oil and apple cider vinegar for moisture and depth. With just a 90-minute prep time, including a gentle rise, it’s easy to enjoy homemade artisan-style bread straight from your oven. Whether served fresh or toasted, this gluten-free olive and rosemary bread is a crowd-pleaser that’s packed with Mediterranean inspiration.
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour
- 1 tablespoon Psyllium husk powder
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Sugar
- 1.25 cups Warm water (110°F/43°C)
- 2 tablespoons Olive oil
- 0.75 cup Kalamata olives (pitted and chopped)
- 1 tablespoon Fresh rosemary (chopped)
- 1 teaspoon Apple cider vinegar
Instructions
In a small bowl, combine the active dry yeast, sugar, and warm water. Stir gently and let it sit for 5-10 minutes until frothy.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, psyllium husk powder, baking powder, and salt.
Once the yeast mixture is frothy, add it to the dry ingredients along with the olive oil and apple cider vinegar. Mix until a sticky dough forms.
Fold in the chopped Kalamata olives and fresh rosemary until evenly distributed throughout the dough.
Cover the bowl with a clean kitchen towel and let the dough rest for about 1 hour in a warm place, allowing it to rise slightly.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Turn the dough out onto the lined baking sheet. Using damp hands, shape the dough into a round loaf or oval shape, about 2 inches high.
If desired, use a sharp knife to score the top of the bread with shallow slashes to create a decorative pattern.
Bake the bread in the preheated oven for 35-40 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
1790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4694 mg | 204% | |
| Total Carbohydrate | 296.3 g | 108% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 5.1 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 356 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
