This Tomato, Basil, Mozzarella Bread was so delicious and based on another really simple recipe for Irish White Soda Bread but the with gorgeous flavours of a Caprese Salad through it. About a month ago I was at the amazing Thorntons Restaurant in Dublin and in their bread basket they had rolls that were somewhat similar so this bread was my attempt to recreate them. The day I made it I was literally eating slices of it on its own, without so much as a scrape of butter on it and it really was so good! The next day it made for beautiful sandwiches and would make amazing bruschetta.
It is classed as a quick bread so it doesn’t need any proofing or kneading and like all soda bread recipes, you can cut the dough into scone shapes with a cutter or just a knife.
- 550 g plain white flour
- 1 tsp salt
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 450 ml buttermilk
- 150 g tomato puree
- 1 tbsp white vinegar
- 1 ball of mozzarella, 150 g
- 200 g sundried tomatoes
- 1 generous handful of basil
- 2 tbsp capers (optional)
- Add the dry ingredients to a bowl (flour, bicarbonate of soda, baking powder, salt) and whisk to combine.
- Add the tomato puree to a large measuring jug with the vinegar and whisk with a fork to thin out.
- Add the rest of the ingredients and mix to combine.
- Make a well in the centre on the dry ingredients and pour in the wet ingredients.
- With a rigid claw shaped hand, mix the ingredients until combined.
- Turn out onto a lightly floured surface and shape into a ball, scoring a cross shape onto the top with a sharp knife and poking each corner with the tip of the knife or split the mixture in two and bake in two separate, greased loaf tins.
- Add to a preheated oven at 230 degrees Celsius and immediately turn down to 200 Celsius and bake for 45 minutes.
- After 45 minutes take out the bread and remove it from its loaf tin and bake for another 10 minutes or until when poked with a skewer it comes out clean. If baking free-form, just bake for 55 minutes.
- Allow to cool on a wire rack and serve.