3&1/2 cups of self raising flour
1/2 cup of polenta
50g of butter chopped (best straight from the fridge)
3/4 cup of grated parmesan cheese
1 cup of.mixed green and black olives, sliced
1 tbsp of chopped rosemary
2 cups.of buttermilk
Salt to taste
Sprig of rosemary to.serve
Method
Preheat oven to 220c (200C fan forced)
In a large bowl, combine the flout, polenta and 1/2 cup of parmesan. Add the butter and use your fingertips the rub in the butter until the mixture resembles breadcrumbs.
Add in the olives and rosemary. Form a well in the centre of the mixture and add in the buttermilk.stirring with a spatula until you have a sticky dough.
Turn put onto a floured surface and kneed gently until.smooth, adding more flour if needed.
Form into a circular.shape and place on baking paper on a large baking tray. With a sharp knife cut a cross into the top of the dough and then sprinkle.With the remaining.g parmesan and salt if you like.
Bake for 45 minutes. You can tell it's done if you tap with your knuckle and it sounds hollow.
Slice and serve warm with butter or olive oil.
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