When the new school year starts, that means after school sport starts and that means I'm back in the kitchen making the snack of the day ... and so it goes.
inspired by Paul Hollywood's How to Bake
250g "00"flour, plus extra for dusting
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
80g stuffed green olives, sliced
2-3 fresh rosemary sprigs, stems removes and leaves finely chopped
Preheat the oven to 200 degrees C. Put a baking sheet in the oven to heat up.
Put the flour, baking soda, salt, olives and rosemary into a large bowl and mix to combine. Add the buttermilk and, using your hands, mix until you have a sticky dough. The dough should be sticky, so avoid the temptation to add more flour. Adding more flour will make the finished loaf dry and crumbly.
Bring the dough together in the bowl, forming into a ball. Take the hot tray out of the oven, line it with a piece of baking paper and put the dough in the middle. Flatten the dough with your hand (being careful, as the tray is hot) and cut a deep cross in it.
Bake for 30 minutes, until the top is golden and the bottom sounds hollow when tapped. Leave it cool slightly before slicing and serving with lots of butter.