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.