Preheat oven to moderately hot 210 C (415 F). Brush a baking tray with melted butter or oil and sprinkle lightly with flour. Sift self-raising flour and salt into mixing bowl. Add chopped butter. Using finger tips, rub butter into flour until mixture is fine and crumbly. Add parmesan, olives and rosemary; stir. Combine milk and water and add to dry ingredients. Mix to a soft dough with a flat blade knife. Turn out onto a lightly floured surface and knead briefly until smooth. Shape dough into a ball, then flatten out to a round approximately 2 cm (3/4 inch) thick. Place dough on prepared baking tray. Using a large knife, score dough deeply to mark into eight portions. Brush with extra milk and sprinkle with extra cheese. Bake for 25 minutes or until golden brown and crusty.
