Sun-dried Tomato and Olive Loaf

This savoury loaf is appetizing with a meal or on it's own. Use it for sandwiches or savoury eggy bread for brunch. Either way it's delicious!     

Sun-dried Tomato and Olive Loaf

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makes 1 loaf

2 cups unbleached all purpose flour

2 tablespoons sugar

a pinch of salt

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon mixed herbs ... like Herbs de Provence or Za'atar  

200ml sliced black olives, roughly chopped, set aside a handful for the top 

8 sun-dried tomatoes (the ones packed in oil), roughly chopped

1 cup of shredded mozzarella cheese plus some for the top 

1/4 cup butter, softened 

1 cup buttermilk

Preheat oven to 350ºF. Lightly butter and flour a loaf tin and line with baking parchment.

In a large bowl, whisk together the flour, sugar, salt, baking soda, cream of tartar and herbs. Add the chopped olives, the chopped sun-dried tomatoes and shredded mozzarella cheese, and stir.

Add the butter to the flour mixture and stir; then add the buttermilk; stirring to form a soft dough. Place in the prepared baking tin. Slightly smooth the top. Sprinkle with more mozzarella cheese and the handful of chopped olives, that were set aside. 

Bake in the preheated oven for 45 minutes or until golden and a toothpick inserted into the centre of the loaf comes out clean.