Olive and Tomato Loaf

• 4 cups flour
• 7 tsp baking powder
• ½ tsp baking soda
• ½ cup chopped Telegraph Hill pitted Kalamata olives
• ½ packet Telegraph Hill Manuka Smoked Semi-dried  tomatoes roughly chopped
• 1 spring onion, finely sliced
• 1 cup grated Cheese or Feta
• 50g butter
• 1 ½ cups milk

1. Pre-heat oven to 190℃
2. Brush mini loaf tins or muffin tins with the oil from the Semi-dried tomatoes.
3. Sift flour, baking powder and soda into a large bowl.
4. Add chopped olives, sundried tomato slices, spring onion and cheese and toss together.
5. Stir in grated butter and milk and mix briefly to form a soft dough. (think making scones)
6. Spoon into pre prepared tins and brush with some of the oil from the Semi-dried tomatoes.
7. Bake for 15-20 minutes or until puffed, golden and cooked in the centre

These are a great substitute for scones or as an accompaniment to a hearty bowl of soup in winter