OLIVE AND ROSEMARY QUICKBREAD

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Olive and Rosemary Quickbread image

Make and share this Olive and Rosemary Quickbread recipe from Food.com.

Provided by katew

Categories     Breads

Time 45m

Yield 12 rolls, 6 serving(s)

Number Of Ingredients 8

3 cups flour, self raising
1/2 teaspoon salt
75 g butter
1 tablespoon rosemary, finely chopped
3/4 cup kalamata olive, pitted and halved
3/4 cup buttermilk
1/2 cup water
1 tablespoon buttermilk, extra

Steps:

  • Heat oven to 220 C.
  • Grease 23 cm square cake pan.
  • Sift flour and salt into large bowl.
  • Rub in butter with fingertips until like course breadcrumbs.
  • Add rosemary and olives.
  • Stir in buttermilk and enough water till you have a soft, sticky dough.
  • Knead dough on floured surface until smooth.
  • Using your hands press dough into a 22 cm square shape.
  • With sharp knife cut into 12 equal pieces.
  • Place pieces slightly apart in prepared pan.
  • Brush with extra buttermilk, extra rosemary and olives.
  • Bake 30 minutes or till golden brown.

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