Olive and Rosemary Quickbread

I was thinking of this quickbread as a starter for my birthday lunch. Would have to bake fresh that morning  so can spend more time with friends.

Ingredients

3 cups SR flour

1/2 tsp salt

75g butter chopped

1 tbs chopped fresh rosemary

3/4 cup kalamata olives seeded and halvd

3/4 cup buttermilk

1/2 cup water approx

1 tbs buttermilk extra

olives extra

Method

Preheat oven to 220C (200c fan forced) and grease a 23cm square cake pan

Sift flour and salt in large bowl

Using fingertips rub in butter until mixture resembles breadcrumbs

Add chopped rosemary, olives and stir in buttermilk and enough water to make a soft and sticky dough

Knead dough on a floured surgace until smooth

Press the dough into the cake pan and using a sharp knife cut into 12 equal pieces

Place them slightly apart in pan

Brush tops with extra buttermilk and top with the extra rosemary and olives

Bake for 30 minutes or until golden brown

Stand in pan for 5 minutes

Enjoy!