Rosemary Olive Oil Quick Bread

Name: Rosemary Olive Oil Quick Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 10 servings
Cuisine: Italian
Ingredients: ⅓ cup (80 ml) extra-virgin olive oil, good-quality, for the batter; 2 tablespoons (6 g) fresh rosemary leaves, stripped from the stems and finely chopped; 1 clove (4 g) garlic, minced; 2¼ cups (280 g) all-purpose flour, spooned into the cup and leveled; 2½ teaspoons (10 g) baking powder, fresh (less than 6 months old); 1 teaspoon (6 g) fine sea salt; ½ teaspoon (1 g) black pepper, freshly ground; 1 tablespoon (12 g) granulated sugar; 1 cup (85 g) Parmigiano-Reggiano cheese, finely grated, lightly packed; 2 large (100 g) large eggs, at room temperature; 1 cup (240 ml) whole milk, at room temperature; 1 tablespoon (15 ml) extra-virgin olive oil, 2 teaspoons for greasing the pan, 1 teaspoon for drizzling; 2 tablespoons (15 g) Parmigiano-Reggiano cheese, finely grated; 3 small sprigs (3 g) fresh rosemary sprigs, about 2 inches (5 cm) long; ¼ teaspoon (1 g) flaky sea salt

From the MyKitchenBank Kitchen

A tender, no-yeast Italian-style loaf scented with rosemary-infused olive oil and loaded with nutty Parmesan. It has a golden, crackly top and a moist, savory crumb, and it goes well with soup, pasta, or a cheese board.

Prep: 15 min
Cook: 50 min
Wait: 30 min
Total: 1 hr 35 min
Makes: 1 loaf (10 slices)

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Ingredients

10 servings

For the bread
⅓ cup (80 ml) extra-virgin olive oil, good-quality, for the batter
2 tablespoons (6 g) fresh rosemary leaves, stripped from the stems and finely chopped
1 clove (4 g) garlic, minced
2¼ cups (280 g) all-purpose flour, spooned into the cup and leveled
2½ teaspoons (10 g) baking powder, fresh (less than 6 months old)
1 teaspoon (6 g) fine sea salt
½ teaspoon (1 g) black pepper, freshly ground
1 tablespoon (12 g) granulated sugar
1 cup (85 g) Parmigiano-Reggiano cheese, finely grated, lightly packed
2 large (100 g) large eggs, at room temperature
1 cup (240 ml) whole milk, at room temperature
For the pan and topping
1 tablespoon (15 ml) extra-virgin olive oil, 2 teaspoons for greasing the pan, 1 teaspoon for drizzling
2 tablespoons (15 g) Parmigiano-Reggiano cheese, finely grated
3 small sprigs (3 g) fresh rosemary sprigs, about 2 inches (5 cm) long
¼ teaspoon (1 g) flaky sea salt

Equipment (8)

9×5-inch (23×13 cm) loaf pan
Small saucepan
Large mixing bowl
Medium mixing bowl
Whisk
Rubber spatula
Wire cooling rack
Instant-read thermometer

Steps

Before you start

Set the eggs and milk out 30 minutes ahead so they are at room temperature and blend smoothly into the warm oil.
Grate the Parmesan on the small holes of a box grater or with a rasp grater. Finely grated cheese distributes evenly through the batter.
Use fresh rosemary if you can. Dried rosemary is much harsher and needs a different amount (see substitutions).
Read the timing: the loaf bakes for about 50 minutes, then needs 30 minutes of cooling before slicing.

1
Heat oven, prep panOven 375°F / 190°C
- Position a rack in the center of the oven and heat to 375°F (190°C).
- Brush the inside of a 9×5-inch (23×13 cm) loaf pan with 2 teaspoons of the pan olive oil, covering the bottom, corners and sides.
- Cut a strip of parchment 5 inches (13 cm) wide and lay it across the bottom, with the ends overhanging the long sides to use as handles.
- Brush the parchment lightly too.
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Ready when: Oven is fully preheated and the pan is glossy with oil on all surfaces.
Tip: Do not skip the greasing. The cheese can stick and tear the crust.
2
Infuse the oil
- Combine the ⅓ cup (80 ml) olive oil, chopped rosemary and minced garlic in a small saucepan.
- Warm over low heat for 2 to 3 minutes, stirring once or twice, until the rosemary sizzles gently and smells fragrant.
- Remove from the heat and pour into a large mixing bowl.
- Let it cool for 5 minutes.
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Ready when: Rosemary and garlic are fragrant and softly sizzling, but the garlic has not browned.
Tip: If the garlic starts to brown it turns bitter. Pull the pan off the heat right away and start again if needed.
3
Mix the dry ingredients
- In a medium bowl, whisk together the flour, baking powder, fine sea salt, black pepper and sugar for 20 seconds until evenly combined.
- Add the 1 cup (85 g) grated Parmesan and toss with your fingers to coat the cheese in flour so it doesn't clump.
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Ready when: No streaks of baking powder or clumps of cheese remain.
4
Whisk the wet mixture
- Add the eggs to the bowl with the cooled infused oil and whisk for 30 seconds until smooth and slightly pale.
- Pour in the milk and whisk again until fully blended.
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Ready when: Mixture is uniform with no visible egg streaks.
Tip: The oil should feel barely warm. If it is hot, wait a few more minutes.
5
Fold the batter
- Pour the wet mixture over the dry ingredients.
- Use a rubber spatula to fold, scraping the bottom of the bowl, for about 15 strokes, just until no dry flour remains.
- The batter will be thick and slightly lumpy.
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Ready when: No pockets of dry flour are visible; the batter is thick and scoopable.
Tip: Stop mixing as soon as the flour disappears. Overmixing makes quick breads tough and tunneled.
6
Fill and top
- Scrape the batter into the prepared pan and smooth the top with the spatula.
- Sprinkle with the 2 tablespoons (15 g) Parmesan, then press the rosemary sprigs lightly into the surface.
- Drizzle with the remaining 1 teaspoon olive oil and sprinkle with the flaky salt.
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Ready when: Batter is level and evenly covered with cheese.
Tip: Bake right away. Baking powder begins working as soon as it meets the liquid.
7
Bake the loafOven 375°F / 190°C
- Bake in the 375°F (190°C) oven for 45 to 50 minutes.
- The loaf is done when the top is deep golden brown with a cracked center, a wooden skewer inserted in the middle comes out clean or with a few dry crumbs, and an instant-read thermometer reads 200–205°F (93–96°C).
- If the top browns too quickly after 30 minutes, tent loosely with foil.
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Ready when: Deep golden top, clean skewer, and 200–205°F (93–96°C) in the center.
Tip: Don't open the oven during the first 30 minutes, or the center may sink.
8
Rest in the pan
- Set the pan on a wire rack and let the loaf rest for 10 minutes.
- This lets the crumb set so it won't tear.
- Run a thin knife around the edges, then use the parchment handles to lift the loaf out of the pan.
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Ready when: Loaf releases easily and feels firm when gently pressed on the sides.
9
Cool and slice
- Transfer the loaf to the wire rack and cool for at least 20 minutes more.
- Slice into 10 slices about ¾ inch (2 cm) thick with a serrated knife, using a gentle sawing motion.
- Serve warm or at room temperature.
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Ready when: Loaf is just warm to the touch and the crumb looks set, not gummy, when cut.
Tip: Slicing too soon makes the crumb gummy and crumbly.

Good to know

Tips

Measure flour by spooning it into the cup and leveling, or better, weigh it. Packed flour makes a dry, dense loaf.
Use an olive oil you enjoy tasting. It is a main flavor here.
The crack down the center of the loaf is normal and a sign of a good rise.
Add ½ cup (75 g) chopped oil-cured olives or sun-dried tomatoes, patted dry, for a variation. Fold them in with the last few strokes.

Make ahead

"Bake the loaf up to 1 day ahead, cool completely, and wrap tightly once cooled. Rewarm before serving. You can also mix the dry ingredients and the wet mixture separately up to 2 hours ahead, keeping the wet mixture covered at room temperature, then combine just before baking."

Storage & reheating

"Room temperature: wrap well and keep up to 2 days. Refrigerator: up to 5 days in an airtight container (bring slices to room temperature or toast them). Freezer: wrap whole or sliced loaf in plastic then foil and freeze up to 3 months; thaw overnight at room temperature. Reheat slices in a 350°F (175°C) oven for 8–10 minutes, or toast until crisp at the edges."

Substitutions

fresh rosemary leaves → 1 tablespoon dried rosemary, crumbled. Dried is stronger. Crush it between your fingers and let it warm in the oil for the full 2–3 minutes to soften.
Parmigiano-Reggiano cheese → Pecorino Romano, finely grated. Saltier and sharper. Reduce the fine sea salt to ¾ teaspoon (4.5 g).
whole milk → Plain whole-milk yogurt thinned with water, or buttermilk. Use 1 cup (240 ml) buttermilk. The loaf will be a bit tangier and slightly more tender.
all-purpose flour → 1 ¾ cups (220 g) all-purpose flour plus ½ cup (60 g) whole wheat flour. Gives a nuttier, slightly denser crumb.