Bake With The Bake Off - Bread Week
Za'atar and Olive Soda Bread
Za'atar can be hard to find, but we carry a savory blend made by Villa Jerada. Any mild flavored olive can be used in place of picholine. Be sure to squeeze out as much excess moisture as possible from the olives and pat them dry.
- Author
- Marguerite Jodry
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Servings
- 4
- Category
- Bread
Ingredients
- 1 1/3 Cup Buttermilk
- 1 Large Egg
- 4 1/4 Cups All-Purpose Flour, plus more for dusting
- 2 Teaspoons Baking Soda
- 1 Teaspoon Salt
- 5 Tablespoons unsalted butter, cold and cubed
- 2 Tablespoons Za'atar Spice Mix
- 1 Cup Pitted and Chopped Picholine Olives
Directions
- Preheat oven to 400º. You can use a cast iron skillet, pizza stone, or regular baking sheet for baking. If using a baking sheet, line with parchment paper. If using a cast iron skillet or pizza stone, place in the oven to preheat.
- Whisk together the buttermilk and eggs. In a separate bowl, whisk the flour, baking soda, salt, and Za'atar. Cut in the butter using a pastry fork or your fingers, then mix in the pitted and chopped Picholine Olives.
- Pour in the buttermilk/egg mixture. Gently fold together dough using your hands or a spatula until it is too stiff to stir. Turn the dough out on a lightly floured work surface and knead just until it comes together.
- Work the dough into a 8 or 9 inch round loaf. Using a very sharp knife, score an X into the top. Be sure to cut at least 1/2" deep or the center of your bread may end up gooey and under cooked.
- Transfer the loaf to your baking sheet, pizza stone, or cast iron skillet and place in the oven. Bake until the bread is golden brown and sounds hollow when tapped on the bottom, approximately 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top before fully baked.
- Soda bread is best served warm. Once baked, allow to cool for about 10 minutes before slicing. Serve with plenty of butter, and more Za'atar for seasoning.