Olive and Rosemary Quickbread Recipe

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Olive and Rosemary Quickbread
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Ingredients:

Directions:

  1. Heat oven to 220 C.
  2. Grease 23 cm square cake pan.
  3. Sift flour and salt into large bowl.
  4. Rub in butter with fingertips until like course breadcrumbs.
  5. Add rosemary and olives.
  6. Stir in buttermilk and enough water till you have a soft, sticky dough.
  7. Knead dough on floured surface until smooth.
  8. Using your hands press dough into a 22 cm square shape.
  9. With sharp knife cut into 12 equal pieces.
  10. Place pieces slightly apart in prepared pan.
  11. Brush with extra buttermilk, extra rosemary and olives.
  12. Bake 30 minutes or till golden brown.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1615.03 Kcal (6762 kJ)
Calories from fat 996.79 Kcal
% Daily Value*
Total Fat 110.75g 170%
Cholesterol 208.45mg 69%
Sodium 2847.75mg 119%
Potassium 294.62mg 6%
Total Carbs 117.33g 39%
Sugars 2.49g 10%
Dietary Fiber 12.48g 50%
Protein 39.55g 79%
Vitamin C 0.1mg 0%
Vitamin A 0.2mg 6%
Iron 7.1mg 40%
Calcium 457.2mg 46%
Amount Per 100 g
Calories 502.92 Kcal (2106 kJ)
Calories from fat 310.4 Kcal
% Daily Value*
Total Fat 34.49g 170%
Cholesterol 64.91mg 69%
Sodium 886.79mg 119%
Potassium 91.75mg 6%
Total Carbs 36.54g 39%
Sugars 0.77g 10%
Dietary Fiber 3.89g 50%
Protein 12.32g 79%
Vitamin A 0.1mg 6%
Iron 2.2mg 40%
Calcium 142.4mg 46%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 40.7
    Points
  • 44
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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