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Olive and Rosemary Quickbread: A Taste of the Mediterranean in Minutes

The scent of rosemary always transports me back to my grandmother’s sun-drenched garden in Tuscany. She grew it in abundance, the fragrant sprigs swaying in the warm breeze, ready to be snipped and added to countless dishes. While she was a master of slow-cooked stews and patiently risen breads, I remember one afternoon when, short on time but craving something savory, she whipped up a batch of these remarkably quick olive and rosemary bread bites. The aroma alone was enough to make our mouths water, and the taste, a perfect balance of salty olives, earthy rosemary, and comforting dough, cemented this recipe as a family favorite.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yields: 12 pieces
Serves: 6
Dietary Type: Vegetarian

Ingredients

3 cups self-raising flour
½ teaspoon salt
75g butter, cold
1 tablespoon rosemary, finely chopped
¾ cup kalamata olives, pitted and halved
¾ cup buttermilk
½ cup water
1 tablespoon buttermilk, extra, for brushing

Equipment Needed

23 cm square cake pan
Large mixing bowl
Sharp knife
Measuring cups and spoons

Instructions

Preheat your oven to 220°C (425°F). While the oven heats, grease a 23 cm (9-inch) square cake pan. A little flour dusting after greasing can help prevent sticking.
In a large mixing bowl, sift together the self-raising flour and salt. Sifting ensures a lighter texture and prevents lumps.
Add the cold butter to the bowl. Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs. Work quickly to keep the butter cold; this contributes to a flakier texture.
Stir in the finely chopped rosemary and halved kalamata olives. Distribute them evenly throughout the flour mixture.
Add the buttermilk and gradually add the water to the bowl. Stir until you have a soft, sticky dough. Be careful not to overmix; a few streaks of flour are fine. The dough should be moist but hold together.
Lightly flour a clean surface. Turn the dough out onto the floured surface and gently knead it until smooth. This should only take a minute or two. Over-kneading will result in a tough bread.
Using your hands, press the dough into a 22 cm (8.5-inch) square shape. Aim for an even thickness throughout.
With a sharp knife, cut the square into 12 equal pieces. A pizza cutter can also work well for this.
Place the pieces slightly apart in the prepared cake pan. Leaving a little space between them allows for even baking and browning.
Brush the tops of the pieces with the extra tablespoon of buttermilk. For extra flavor and visual appeal, sprinkle with extra chopped rosemary and a few more halved olives before baking.
Bake for 30 minutes, or until the quickbread is golden brown. The internal temperature should reach around 93°C (200°F). A toothpick inserted into the center should come out clean.
Let cool in the pan for a few minutes before transferring to a wire rack to cool completely or serve warm.

Expert Tips & Tricks

For a richer flavor, use salted butter and omit the added salt in the recipe.
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling it with milk to reach 1 cup. Let it sit for 5 minutes before using.
To prevent the olives from burning, gently press them into the dough before baking.
If your oven tends to brown quickly, tent the pan with aluminum foil during the last 10 minutes of baking.
This quickbread is best served fresh, but you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Let it come to room temperature before baking.
For a different flavor profile, try adding a pinch of red pepper flakes for a touch of heat, or a sprinkle of grated Parmesan cheese before baking.

Serving & Storage Suggestions

Serve the Olive and Rosemary Quickbread warm with a drizzle of extra virgin olive oil or alongside a bowl of hearty soup. It’s also delicious with a selection of cheeses and charcuterie. Leftovers can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, wrap the bread in foil and warm in a low oven (175°C/350°F) for about 10 minutes, or until heated through. You can also freeze the quickbread for up to 2 months. Thaw completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	349.5 kcal	N/A
Calories from Fat	N/A	33%
Total Fat	12.8 g	19%
Saturated Fat	6.9 g	34%
Cholesterol	28 mg	9%
Sodium	442.7 mg	18%
Total Carbohydrate	50.4 g	16%
Dietary Fiber	2.3 g	9%
Sugars	1.8 g	N/A
Protein	7.8 g	15%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Substitute the self-raising flour with a gluten-free self-raising flour blend. You may need to add a little extra liquid to achieve the desired dough consistency.
Dairy-Free: Use a plant-based butter alternative and substitute the buttermilk with a mixture of plant-based milk and lemon juice or vinegar (as described above).
Herb Variations: Experiment with different herbs such as thyme, oregano, or sage.
Cheese Addition: Incorporate ½ cup of crumbled feta cheese or grated Parmesan cheese into the dough for a cheesy twist.
Sun-Dried Tomato: Add ½ cup of chopped sun-dried tomatoes for extra flavor.
Spice it up: Add a pinch of red pepper flakes to the dough for a little heat.

FAQs (Frequently Asked Questions)

Q: Can I use fresh rosemary instead of dried rosemary?
A: Absolutely! Fresh rosemary will provide a more intense flavor. Use about 2 tablespoons of fresh, finely chopped rosemary in place of 1 tablespoon of dried.

Q: What if I don’t have self-raising flour?
A: You can make your own self-raising flour by combining 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt.

Q: Can I make this quickbread in a different pan shape?
A: Yes, you can. A round cake pan or even a loaf pan will work. Just be mindful that the baking time may need to be adjusted depending on the pan you use. Deeper pans may require a longer baking time.

Q: How do I prevent the olives from sinking to the bottom of the bread?
A: Make sure the dough is not too wet. Gently press the olives into the dough after it has been shaped. This will help them stay in place during baking.

Q: Is it okay to use a different type of olive?
A: Yes, feel free to experiment with different types of olives. Green olives, for example, will offer a different flavor profile. Just be sure to pit them before adding them to the dough.

Final Thoughts

I hope this Olive and Rosemary Quickbread brings as much joy to your table as it has to mine. It’s a simple recipe that yields incredibly flavorful results, perfect for a quick snack, a cozy lunch, or a delightful addition to any gathering. Don’t hesitate to experiment with different herbs and flavors to make it your own. Bake a batch, share it with loved ones, and savor the taste of homemade goodness! Buon appetito!

Olive and Rosemary Quickbread Recipe