| 14.6°C Dublin

Pesto and Sun-Dried Tomato Bread


Pesto and Sun-Dried Tomato Bread

Pesto and Sun-Dried Tomato Bread

Pesto and Sun-Dried Tomato Bread

This is a great way of jazzing up a white soda bread recipe. Feel free to experiment with different flavours.


A little oil or butter for greasing

1lb/450g plain flour

1 level tsp bread soda

½ tsp salt

4oz/110g sun-dried tomatoes, chopped

2 tbsps basil pesto

2oz/50g grated Parmesan

Approximately 12fl oz/350ml buttermilk


Pre-heat the oven to 170°C/325°F/Gas Mark 3. Lightly grease a flat baking tray with a little oil or butter and a sprinkling of flour.

Sieve together the flour, bread soda and salt into a large mixing bowl.

Mix in the chopped sun-dried tomatoes. Make a well in the centre, pour in most of the buttermilk and, using a spoon, mix to a soft dough. Depending on the moisture content of the sun-dried tomatoes, you may need to add a little extra milk to bring the mixture together.

Transfer the mixture to a lightly floured work surface and flatten gently with a rolling pin into a rough square shape, approximately 9in/23cm in diameter.

Spread the pesto over the dough, sprinkle with the Parmesan and roll the dough up like a swiss roll. Carefully transfer the bread to the lined baking tray and sprinkle the top of the bread with a little plain flour.

Bake for approximately 35-45 minutes – until the bread sounds hollow when tapped underneath.

Irish Independent