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Lugnaquilla

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Ingredients

  • 1 pound plain white flour
  • 1 teaspoon sugar
  • 1 teaspoon level teaspoon bread soda or baking soda
  • 1/2 teaspoon salt
  • 3 tablespoon chopped fresh thyme or parsley and chives
  • 3 tablespoon chopped sundried tomatoes
  • 12 1/2 tablespoon to 15 fluid ounces sour milk or buttermilk
  • 2 tablespoon olive oil, plus extra for greasing
  • 5 ounce mozzarella, grated (or john hempenstall
  • 3 1/2 ounce pancetta, roughly chopped and pan fried (or jack mccarthy
  • 3 tablespoon black olives, sliced
  • 1/2 teaspoon coarse sea salt
  • 5 fluid ounce fluid ounce

Preparation

Baking Directions:

Preheat oven to 450 degrees Fahrenheit.

Sieve all the dry ingredients.

Mix in the fresh chopped thyme and sundried tomatoes.

Making a well in the centre, pour in most of the sour milk and mix to a soft dough.

If more milk is needed, add now.

When mixed, turn out on to a floured surface.

Flatten slightly.

Using your rolling pin, roll out in a rectangular shape to about 1/2 inch in height.

Spread the tomato sauce over the top, sprinkle the pancetta (or Jack's bacon), a little thyme and mozzarella (or John's Wicklow Blue) over and roll the dough up into a long loaf.

Drizzle with olive oil and sprinkle the sea salt over.

Pierce the roll with a large fork and tuck the remaining thyme sprigs into the surface of the dough.

Place on a floured baking tray and bake for 20 to 25 minutes approximately.

They bread should be firm to touch and golden brown in colour.

Transfer to a wire rack to cool slightly.

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