Rosemary and Olive Pan Bread
Serves 9

Reminiscent of focaccia and of onion loaf, this savory bread makes a wonderful accompaniment to meat and poultry dishes as well as hearty soups. So filling, it even makes a substantial appetizer with wine and antipasti before going to the theater or a concert, when dinner may be late. If you multiply the recipe for a bigger gathering, make it in two or more 9-inch pans to ensure even baking.

Ingredients
3 tablespoons unsalted butter, divided use
1 medium onion, thinly sliced
1 cup sliced black or calamata olives
1 tablespoon fresh rosemary leaves
1 teaspoon finely minced fresh rosemary
¼ teaspoon salt
¼ teaspoon black pepper
1 cup almond flour
½ cup whole wheat flour
¼ cup wheat bran
¼ cup low carb natural flavor whey protein powder
1 tablespoon baking powder
1 egg
½ cup half and half
½ cup water
¼ cup light olive oil

Directions

1. Generously butter a 9-inch square cake pan.
2. In a skillet melt 2 tablespoons butter over medium heat. When it’s foamy, add the onions and sauté 8 to 10 minutes until they soften; stir occasionally. Add the olives and whole rosemary leaves and stir briefly to combine.
3. Turn the onions mixture into the bottom of the cake pan.
4. In a bowl, combine all the dry ingredients, including the minced rosemary.
5. In a separate bowl, beat the eggs, half and half, water, and oil. Add the egg mixture to the dry ingredients and stir together just to combine.
6. Spread this batter over the olive and onion mixture in the cake pan and bake in a preheated 350-degree oven for about 35 minutes, until a toothpick inserted in the center comes out clean.
7. Let stand for a few minutes, invert onto a serving plate, cut into 9 squares, and serve warm.