Olive loaf with sun-dried tomatoes

Preheat the oven to 180 ºC (350 ºF). Spray a 22 x 11 cm loaf tin with non-stick spray and line the bottom with wax paper. Combine the self-raising flour, rosemary and salt. Grate the butter into the dry ingredients and rub in with your fingertips until the mixture resembles breadcrumbs. Add the tomatoes and olives and mix. Whisk the milk and egg together and add. Mix and turn the dough into the prepared loaf tin, spreading it evenly. Pour over the olive oil and sprinkle with coarse sea salt. Bake for 35-40 minutes or until a testing skewer comes out clean when inserted into the centre of the loaf. Turn out onto a wire rack to cool.