Prep 15 mins
Cook 30 mins
Torn from a magazine but as yet untried by me .
Make and share this Olive and Rosemary Quickbread recipe from Food.com.
- 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
- 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.
These had a really good flavor, but were more like a biscuit than a bread. But definitely a keeper. Like the other reviewer, I cut the olives into quarters. I think I did knead them a bit too much, I'll try just a few turns next time. Where I live you can't get really good bread. These are quick and easy, and much better than what's available locally. Next time, I may try substituting roasted garlic for the olives. Yum!
Kate, I won der if you've tried these yet? They are really, really good and so simple to make. Because they are basically a scone dough, I was careful not to overwork them when kneading (just a couple of turns t9o bring the dough together, then cut and into the tin). We ate one each with dinner, and I have frozen the rest to eat with soup over the next couple of weeks-thanks for a great recipe. I cut my olives into thirds as halves looked a bit chunky.