Baking European Recipes

Olive and Rosemary (no yeast) Soda Bread

This bread would probably be a bit too dense for a sandwich but it makes good toast. Also if you put cream cheese and black pepper on it it’s unreal.


250ml Greek Yoghurt
40ml water
Bunch or rosemary (depends on how stong you want the flavour)
170g self-raisingĀ flour
170g plain flour
Ā½ tsp bicarbonate of soda
pinch of salt and pepper
1/2 jar black olives


1 Put the yoghurt, water and rosemary in a bowl and leave overnight to infuse.
2 Preheat the oven to 180C fan. Add the flours , bicarbonate of soda, salt and pepper into a separate large bowl and combine.
3 Pour the buttermilk and olives into the centre and combine, you may need to get your hands involved to get it together.
4 Tip onto a floured surface and knead for a short period of time, form into a ball and place on a lightly floured baking sheet. Using scissors or a knife cut a cross into the top of the ball.
5 Bake in the oven for 30 mins (ish) , the bread should sound hollow on the bottom when its ready but you can always cut it to check then keep baking it.