Name: Olive and rosemary quick bread
Cook time: 40 min
Total time: 40 min
Ingredients: 3 cup (450g) self-raising flour; 1/2 teaspoon salt; 75 gram (2½ ounces) butter, chopped; 1 tablespoon finely chopped fresh rosemary; 3/4 cup (115g) kalamata olives, pitted, halved; 3/4 cup (180ml) buttermilk; 1/2 cup (125ml) water, approximately; 1 tablespoon buttermilk, extra; 1 tablespoon fresh rosemary sprigs, extra; 6 kalamata olives, pitted, halved, extra

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.

Makes 12 Piece

Cook

40M

Ingredients

3 cup (450g) self-raising flour

1/2 teaspoon salt

75 gram (2½ ounces) butter, chopped

1 tablespoon finely chopped fresh rosemary

3/4 cup (115g) kalamata olives, pitted, halved

3/4 cup (180ml) buttermilk

1/2 cup (125ml) water, approximately

1 tablespoon buttermilk, extra

1 tablespoon fresh rosemary sprigs, extra

6 kalamata olives, pitted, halved, extra

Method

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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