Imagine if a pepperoni pizza and a savory scone came together to create an irresistible loaf of bread…this is the recipe! Traditional flaky Irish soda bread reimagined with salty bits of pepperoni, cheese, garlic, and fresh basil. What’s more, since it is leavened with baking soda instead or yeast, this loaf is easy to make and is done in an hour!
Makes one loaf, 12-16 servings
Ingredients
4 1/4 cups (515g) all-purpose flour
1 tsp. garlic powder
1/2. tsp. dried oregano
1 tsp. baking soda
1 tsp. salt
1/4 cup (57g) butter, very cold
1 cup pepperoni, finely chopped*
1 1/2 cups (6oz.) shredded mozzarella cheese
1/4 cup fresh basil leaves, minced
1 3/4 cups buttermilk, very cold
1 large egg
2 Tbs. bruschetta spread (optional)
2 Tbs. grated Parmesan cheese
Instructions
- Preheat the oven to 425° F. Flour a 9-10” cast-iron or oven-safe skillet.
- Place the flour, garlic powder, oregano, baking soda, and salt in a large mixing bowl. Mix with a rubber spatula to combine.
- Using the coarse side of a box grater or hand grater, grate the butter directly into the bowl of flour. Add the pepperoni, cheese, and basil to the bowl. Gently mix with a rubber spatula to distribute the solid pieces throughout the flour.
- Whisk together the buttermilk, egg, and bruschetta spread (if using) in a medium bowl. Pour over the flour and butter mixture. Gently begin mixing the wet ingredients into the dry with a rubber spatula, working until it is combined into a tacky dough.
- Turn the dough onto a well-floured work surface. Shape the dough into a round loaf, then use a sharp knife to score an “x” into the top. Carefully transfer the loaf to the center of the floured skillet. Sprinkle the loaf evenly with Parmesan cheese.
- Transfer the skillet to the middle rack of the preheated oven. Bake the bread for 40-45 minutes, until it is golden brown and sounds hollow when tapped.
- Remove the skillet from the oven. Allow the bread to cool for at least an hour before slicing and serving.
*Simply omit the pepperoni to make this recipe vegetarian.
*Leftover Irish Soda Bread may be stored in an airtight container for up to 3 days, or frozen for 3 months.
