Quick & Easy

Olive and rosemary quick bread

Buttermilk is the crucial ingredient in this olive and rosemary quick bread, a simple and fast way to make your own bread and fill the house with a heavenly smell.
12 Piece



1.Preheat oven to 220°C/400°F. Grease a 23cm (9-inch) square cake pan.
2.Sift flour and salt into a large bowl. Using your fingertips, rub in butter until mixture resembles coarse breadcrumbs; add rosemary and olives. Stir in buttermilk and enough of the water to make a soft, sticky dough.
3.Knead dough on a floured surface until smooth; using your hands, press into a 22cm (8¾-inch) square shape. Using a sharp knife, cut dough into 12 equal pieces; place pieces slightly apart in pan. Brush tops with the extra buttermilk; top with the extra rosemary sprigs and olives.
4.Bake bread 30 minutes or until golden. Stand in pan 5 minutes before turning out on a wire rack.

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