Olive Soda Bread

Instructions

1. 1

   Preheat your oven to 200°C and line a baking sheet with parchment paper.

   Tip: A hot oven helps create a crispy crust on the soda bread.

2. 2

   In a large bowl, whisk together all-purpose flour, whole wheat flour, baking soda, salt, rosemary, and black pepper until well combined.

   Tip: Sifting the dry ingredients helps distribute the baking soda evenly throughout the dough.

3. 3

   Rub the cold butter into the flour mixture using your fingertips until it resembles coarse breadcrumbs.

   Tip: Keep the butter cold so it creates a tender crumb structure in the finished bread.

4. 4

   Fold the chopped olives into the flour mixture, ensuring they are evenly distributed throughout.

   Tip: Coating the olives lightly in flour prevents them from sinking to the bottom during baking.

5. 5

   Make a well in the centre and pour in the buttermilk and olive oil, stirring gently with a fork until a shaggy dough forms.

   Tip: Don't overmix; the dough should be slightly sticky but still hold together.

6. 6

   Turn the dough onto a lightly floured surface and shape it into a round ball. Place it on the prepared baking sheet.

   Tip: Handle the dough minimally to keep the crumb light and open.

7. 7

   Using a sharp knife, cut a deep cross into the top of the dough, about 1 cm deep. This allows steam to escape and helps the bread rise evenly.

   Tip: The cross is traditional and also helps the bread cook through to the centre.

8. 8

   Bake for 40-45 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.

   Tip: If the top browns too quickly, loosely cover with foil for the final 15 minutes of baking.

9. 9

   Transfer to a wire rack and cool for at least 10 minutes before slicing.

   Tip: This allows the crumb to set properly and makes it easier to slice without crumbling.