© J Sainsbury plc 2020
Olive and rosemary quick bread
Olive and rosemary quick bread
Dip in extra virgin oil and balsamic for a lip-smacking starter. Glass of red optional
-
Ready in 45 minutes
-
Cooking time 30 minutes
-
Prep time 15 minutes
-
Serves 8
Ingredients
- 450 g British self raising flour by Sainsbury's
- 0.5 tsp salt
- 75 g unsalted butter by Sainsbury's, cubed
- 180 ml buttermilk by Sainsbury's
- 1 tbsp finely chopped rosemary leaves, plus a few sprigs to garnish
- 140 g pitted black olives by Sainsbury's, halved
Method
-
1
Preheat the oven to 220°C, fan 200°C, gas 7. Lightly grease a 23cm square cake tin.
-
2
Sift the flour and salt into a large bowl. Rub in the butter, using your fingertips, until the mixture resembles coarse breadcrumbs. Add the chopped rosemary and most of the olives, reserving a few to garnish.
-
3
Stir in the buttermilk and enough water to make a soft, sticky dough (about 125ml). Tip on to a lightly floured surface and knead until smooth. Press the dough into the tin, shaping to fit. Use a knife to cut the dough into 12 pieces. Brush the tops with any extra buttermilk and top with the remaining rosemary and olives.
-
4
Bake for about 30 minutes or until golden. Leave to stand in the tin for about 5 minutes before turning out.
