This sundried tomato soda bread is like a piece of the warm Mediterranean sun in every bite. And as it's a quick bread, there's no yeast, no kneading and no proving to be done!
The ingredients are really simple and the dough can be made in a single bowl in a matter of minutes.
To start, you'll combine plain flour, baking soda, garlic granules, dried basil and a pinch of salt and pepper, then you'll stir in yogurt, lemon juice and plenty of sundried tomatoes with their gorgeous, sweet, intense flavour.
You'll then gather the dough up into a ball, pop it on a baking sheet, cut a cross in the top and bake! It really is that simple and 40 minutes later, your kitchen will smell heavenly as all those gorgeous Mediterranean aromas permeate your loaf.
Want to get started? Here's my recipe for sundried tomato soda bread, complete with detailed step-by-step images to help you along the way.
Ingredients
- 500 g (1.1 lb) plain white flour (all purpose flour) plus more to flour your hands
- 1 tsp bicarbonate of soda (baking soda)
- ½ tsp (0.5 tsp) garlic granules
- 1 tsp dried basil
- 1 tsp salt
- Pinch pepper
- 200 g (7.1 oz) sun dried tomatoes drained weight, chopped into bite-size pieces
- 450 g (15.9 oz) thick yogurt
- 2 tbsp lemon juice
Equipment
- Cooling rack
Instructions
Preheat the oven to 200C (180C fan).
Start by putting the flour, salt, bicarbonate of soda, garlic granules, dried basil and a pinch of pepper in a large mixing bowl.
Stir to evenly distribute, then make a well in the centre.
Pour the yogurt, lemon juice and sundried tomatoes into the well.
Mix well until all the flour is incorporated and it starts to clump.
Flour your hands and briefly knead your dough in the bowl and it forms into a ball.
Gently transfer your dough to a floured nonstick baking sheet.
Score a cross on the top with a sharp knife to help the dough rise.
Bake in the oven for 40 minutes.
Cool on a wire rack - be patient as it needs to cool properly or it will be doughy in the centre - and then it's ready to enjoy!
Print this sundried tomato bread recipe
Sundried tomato soda bread
Ingredients
- 500 g (1.1 lb) plain white flour (all purpose flour) plus more to flour your hands
- 1 tsp bicarbonate of soda (baking soda)
- ½ tsp (0.5 tsp) garlic granules
- 1 tsp dried basil
- 1 tsp salt
- Pinch pepper
- 200 g (7.1 oz) sun dried tomatoes drained weight, chopped into bite-size pieces
- 450 g (15.9 oz) thick yogurt
- 2 tbsp lemon juice
Instructions
- Preheat the oven to 200C (180C fan).
- Start by putting the flour, salt, bicarbonate of soda, garlic granules, dried basil and a pinch pepper in a large mixing bowl. Stir to evenly distribute, then make a well in the centre.
- Pour the yogurt, lemon juice and sun dried tomatoes into the well. Mix until all the flour is incorporated and it starts to clump.
- Flour your hands and briefly knead your dough in the bowl and it forms into a ball.
- Gently transfer your dough to a floured nonstick baking sheet.
- Score a cross on the top with a sharp knife to help the dough rise.
- Bake in the oven for 40 minutes.
- Cool on a wire rack - be patient as it needs to cool properly or it will be doughy in the centre - and then it's ready to enjoy!
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