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.

  • 40 mins cooking
  • Makes 12 Piece
  • Print


Olive and rosemary quick bread
  • 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
  • 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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