Olive and Rosemary Quickbread

Torn from a magazine but as yet untried by me .

• Ready In: 45 mins
• Serves: 6
• Yields: 12 rolls

Ingredients

• 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

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.