Irish-Italian bread

More bread? Yes! Soup and bread are an obvious pairing, so if there's more soup we need more bread. From the Winter Lunch section of Rachel's Favourite Food from Rachel Allen. If anyone knows how to make bread it's going to be an Allen, even if only an Allen through marriage.

This is a recipe where I have dutifully done as I was told; 'Experiment and make it your own.'. Indeed I have. In fact, I don't think we've made this bread the same way twice. I love it topped with some caramelised onions most of all. Today though, it was the children's turn to choose. They nominated cheese and Sicilian olives '..not too many because Daddy's not a fan of olives'. In fact he tolerates these olives, barely, though if the children ask for a piece of olive from his plate he will eagerly hand them over!


Soda Focaccia with Cheese and Olives

olive oil
450g plain flour
1 tsp bicarbonate of soda
1 level tsp salt
120g Cheddar-style cheese
400ml buttermilk
Parmesan cheese
6-8 Sicilian green olives (or more or less to taste)

Get the oven on first thing, my oven takes longer to come to temp than this bread takes to prep!
Preheat the oven to 230C.

Brush a tray thoroughly with olive oil, the recipe suggests Swiss roll tin, I used a pizza tray this time.

Pop the flour and bicarb into a mixing bowl, add the salt and about half of the Cheddar-style cheese. Stir it all about.

Add most of the buttermilk and stir it about with your hands or, as is my preference a knife much like you would a scone dough. Cutting through so as not to overwork the dough. Add more milk only if you really think it is too dry.

When it's just come together turn the dough out onto a lightly floured bench and work it barely together before pressing it onto your baking tray. Poke the dough all over with your fingers.

Sprinkle over the remaining cheese and grate over as much Parmesan as you like.

Smash the olives on a board with your hands to remove the stone and then strew the smooshed olives all over the focaccia.

Pop the bread into the oven, and after 10 minutes turn the oven down to 200C for another 8-12 minutes or until it is golden brown and firm in the centre. The exact time will depend on the tray you choose.

Leave to cool for just a couple of minutes before cutting and serving.

Serves 8

Half the fun of this bread for the children is the decision of what to put on it. Rosemary is surprisingly popular, they always want a cheese, sauteed onions was a lovely one (hmm should do that again), I like it with char grilled capsicum, but the children are less fond of that version. Poking a white cheese into the dough is a gorgeously decadent option too. I'd love to go a sweet version one day.......

OK, I know this is not a genuine focaccia, and I love the real thing too, but this is my idea of fast food! We don't do take away very often, so please forgive me for loving this somewhat instant recipe?