Barrett’s Ridge olive & rosemary beer bread

Cheese and wine, strawberries and champagne, Sonny and Cher – great things happen when you find the perfect match. Olive and rosemary is a timeless flavour combination, so when it came time to expand the Barrett’s Ridge beer bread range, this particular flavour mix immediately made the cut, so to speak.

Wheat, Flours, Sugar, Baking Powder & Salt, Herbs and Spices


*Contains gluten
*Suitable for Vegetarians

  1. Pre-heat oven to 190˚
  2. Pour entire contents of Barrett’s Ridge Olive and Rosemary into a bowl.
  3. Add 1 x 330 ml beer at room temperature.
  4. Stir until the batter is thoroughly mixed through.
  5. Scrape batter into a buttered loaf tin.
  6. For an extra crispy crust, brush your loaf with melted butter before baking.
  7. Bake for approximately 45 minutes.


*Baking times may vary, so keep an eye on your oven.

The versatility of  Barrett’s Ridge Olive and Rosemary means that you can use any lager of your choice. The subtle olive flavour sits really well with the malt in the lager, while the rosemary breaks the salty combination with a nice herby edge.

Oxtail stew. There’s something oh-so-satisfying about letting a crusty piece of Barret’s Ridge beer bread soak up the moreish lava of oxtail stew. It’s a match made in heaven, just like olive and rosemary.

Make sure you brush your loaf with melted butter before it goes into the oven. It makes for an extra crispy crust and a crowd begging for seconds.

And for something extra special, use this mix to make this Plumb, Chilli & Feta Wreath Bread