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Olive and rosemary quickbread

 
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Olive and rosemary quickbread
INGREDIENTS

3 cups (450g) self-raising flour
½ teaspoon salt
75g butter, chopped
1 tablespoon finely chopped fresh rosemary
¾ cup (115g) kalamata olives, seeded, halved
¾ cup (180ml) buttermilk
½ cup (125ml) water, approximately
1 tablespoon buttermilk, extra
rosemary sprigs and seeded black
olives, extra
METHOD

Preheat the oven to 220°C (200°C fan-forced). Grease a 23cm square cake pan.

Sift the flour and salt into a large bowl. Using your fingertips, rub in the butter until mixture resembles coarse breadcrumbs; add the finely chopped rosemary and halved olives. Stir in the buttermilk and enough of the water to make a soft, sticky dough.

Knead dough on a floured surface until smooth; using your hands, press the dough into a 22cm-square shape. Using a sharp knife, cut the dough into 12 equal pieces; place pieces slightly apart in the pan.

Brush tops with the extra buttermilk; top with the extra rosemary sprigs and olives.

Bake for about 30 minutes or until golden brown. Stand in pan for 5 minutes before turning out.
 
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