Soda Bread with Pesto and Olives

Soda Bread with Pesto & Olives

This a modern take on old fashion classic. I was so pleased with the result. You can make this bread in 40 minutes from start to finish. It is wonderful when still warm with a good helping of butter, but is also good even a day or three later, (If there’s any left of course). With its nobly crust and shapeless look, it is not the prettiest looking bread I’ve ever seen, but the taste will  compensates its’ look.



Olive oil, for greasing

250 g plain flour

250 g wholemeal flour

1 teaspoon bicarbonate of soda

1/2 tablespoon salt

3 tablespoons pesto

300 ml buttermilk

50 g (approx) pitted green olives, roughly chopped

milk for glazing


1. Preheat the oven at 200C.
2. Grease a baking tray with olive oil or use parchment paper instead.
3. Mix all dry ingredients in a big bowl. Mix the buttermilk, pesto and chopped olives in a smaller bowl, then pour into dry mixture and bring all together. Add a splash of milk if needed. Do not knead.
4. Dust the working surface with some flour, tip out the dough on it and make a ball.
5. Transfer the dough ball onto the baking tray, flatten the ball lightly and apply milk wash. Cut a cross lightly on the top.
6. Bake till golden brown. The loaf will sound hollow when tapped underneath. Transfer to wire rack to cool.

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