Low Carb Rosemary Olive Bread

Make a delicious rosemary olive bread that is both gluten free and low in carbohydrates!

This recipe will make either a single delicious loaf of gluten free rosemary olive bread or 6 gluten free rosemary olive bread rolls using our Classic Bread Roll Baking Mix.

Rosemary olive bread is a delicious and versatile bread – great for picnics, accompanying salads, with cheese, or served alongside a great tasting soup!

Partnered with Lizza bread mix, this recipe will give you an added boost of protein as well as being low carb, gluten free, vegan, lactose free, and high in fibre! All these benefits in one loaf of bread? What’s not to love!

Low Carb Rosemary Olive Bread


  • Ingredients for 1 loaf or 6 rolls
  • 1x 250g Lizza Classic Bread Roll Baking Mix
  • 50g pitted olives of your choosing (we think kalamata olives work best), roughly chopped
  • 1 tsp of dried rosemary or 1 tbsp fresh rosemary, chopped
  • 300ml water

    1. Preheat the oven to 210°C
    2. Place all ingredients into a bowl and mix together.
    3. Once a dough has formed, knead thoroughly by hand for 5 minutes.
    4. Shape into a loaf and place in a lined or greased loaf tin or separate and shape into 6 rolls of equal size and place on a piece of baking paper. 
    5. Leave to rest for 15 minutes.
    6. Place the loaf tin or the baking paper with the rolls on in the lower third of the oven and bake for 35 minutes.
    7. Leave to cool before serving.