- 2 ¼ cups plain flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp salt
- ½ tsp dry mustard powder
- 60g freshly grated parmesan
- 60g grated cheddar cheese
- ½ cup green olives, sliced
- 8 pieces sundried tomatoes, sliced thinly
- 1 tsp salt
- 1 tsp freshly ground black pepper
- ¼ cup mixture of spring onion and Italian parsley
- 2 tsp thyme leaves or 1 tsp dried thyme
- 2 eggs
- 2 ½ Tbsp olive oil
- 1 ¼ cup buttermilk (or use 1 ¼ cup less 1 Tbsp fresh milk + 1 Tbsp white vinegar or lemon juice. Set aside for 10 minutes before using)
- Egg wash (optional) made from 1 egg yolk beaten with 2 tsp water
- Extra thyme springs and sea salt, for topping
- Preheat oven to 180C or 350F. Generously butter a large loaf tin (23 x
13 x 6cm) and either line it with butter parchment paper or dust with
flour. Set tin aside.
- Sift flour, baking powder, soda, salt, pepper and mustard powder into
a large bowl. Whisk with a whisk to incorporate the dry ingredients.
Add both cheeses, olives, sun-dried tomatoes, spring onion, parsley and
thyme and stir them thoroughly together.
- In a separate bowl, whisk the eggs, then whisk in the oil and buttermilk until they are well combined.
- Make a well in the center of the flour mixture and pour in the wet
ingredients. Stir together to form a thick, sticky batter. Scrape the
batter into the prepared tin and spread it out evenly.
- Brush the top of the batter with the egg wash and then spinkly some thyme leaves and sea salt onto the loaf.
- Bake for 40 - 45 minutes or until a fine skewer inserted in the
middle of the loaf comes out clean. If the top starts to burn, place a
piece of foil to cover the top of the loaf and continue baking. Leave in
tin for 5 minutes before turning ot onto a wire rack.
- This loaf is best served on the same day. Wrap left overs tightly and store in fridge. Gently reheat in oven if serving left overs.
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