Quick, simple, and deliciously savory, this Parmesan and Olive Soda Bread is the perfect loaf to throw together when you don’t want to deal with all the fuss and time of making a yeasted bread.
Yields: 1 loaf
Preheat the oven to 375°F. Line a medium baking sheet with parchment paper and set aside.
In a large bowl, whisk together the flours, baking soda, salt, and herbs. Using a rubber spatula, stir in the grated parmesan and the Kalamata olive pieces.
Pour in the buttermilk a little at a time, stirring with the spatula as you do. You should see a shaggy, slightly sticky dough begin to form. Once all the buttermilk is incorporated, give the dough a quick, gentle roll inside the bowl just to make sure all the dry bits are incorporated. The dough will be firm enough to hold its own shape.
Shape the dough into a ball 6″ in circumference. Dust the top of the bread with a light sprinkling of flour and, using a serrated knife, score the dough with a deep cross to divide it into quarters. Try to get close to the bottom of the loaf without actually cutting through it.
Bake on the center rack for 40-45 minutes. The loaf will be golden brown and the center, where you made the cuts, should be firm to the touch. You can stick a toothpick into the center to make sure it’s fully cooked.
Remove from the oven and let cool on a wire rack. Eat while still a bit warm.
Recipe Notes
This is best eaten the day of or warmed up the following day.