Olive and Rosemary Quickbread

Total Time
45mins
Prep 15 mins
Cook 30 mins

Torn from a magazine but as yet untried by me .

Ingredients Nutrition

Directions

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

4 5

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!

5 5

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.