Tapenade soda bread

Bread studded with marinated feta, sundried tomatoes and olives with ripples of dark, heady tapenade does sound like a veritable treat. Enjoy it as it is or pair it with some Mediterranean-inspired tapas.

Serves: 6

Preparation time: 20 mins

Cooking time: 25 mins


3 cups (750ml) self-raising flour
½ tsp (3ml) salt
A few shredded basil leaves
1 tsp (5ml) smoked spanish paprika
1 tsp (5ml) baking soda
1½ cups buttermilk
¾ cup (180ml) black olive tapenade
1 cup (250ml) Mediterranean mix (marinated feta, sundried tomatoes and sundried olives)
handful of fresh thyme
1 egg yolk
1T (15ml) water


Preheat the oven to 200°C. Lightly grease a rectangular 29cm x 21cm oven tray. Mix the flour, salt, basil and paprika into a large bowl. Soak the baking soda in a little buttermilk and set aside until needed. Stir in the buttermilk and baking soda mixture, and just enough of the rest of the buttermilk to form soft dough. Turn out onto a lightly floured board. Roll out into a rectangle of 1cm thick. Spread with tapenade and scatter over Mediterranean mix and thyme leaves. Roll up from one long side to form a log. Slice the log into sections of about 3cm each and place, sliced side up, next to one another in the oven tray. For the glaze, mix the yolk and water. Brush over the bread. Bake for 15 minutes, then reduce the temperature to 170ºC and bake for a further 5 to 10 minutes.

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