Olive loaf with sun-dried tomatoes

Recipe from: 10/5/1995 12:00:00 AM
Ingredients 10
Servings 0
Time

Ingredients

  • 400
    ml
    self-raising flour
  • 10
    ml
    dried rosemary
  • pinch salt
  • 75
    g
    butter, grated
  • 25
    g
    sun-dried tomatoes in oil, drained and finely chopped
  • 50
    g
    green olives, pitted and finely chopped
  • 150
    ml
    milk
  • 1
    egg
  • 30
    ml
    olive oil
  • 5
    ml
    coarse sea salt
 

Method

 
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.
 

Read more on: bake  |  fruit
 

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