Soda bread pissaladière

Ingredients – serves 6

For the soda bread:

  • 600 g plain white flour, plus extra for dusting
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 25 g butter
  • 500 ml buttermilk

For the topping:

  • 3 tablespoons olive oil
  • 15 shallots, thinly sliced
  • 2 tablespoons tomato paste
  • 40 anchovy fillets
  • 20 black olives, pitted and halved
  • 1 teaspoon dried oregano
  • 20 g Parmesan cheese, grated
  • black pepper & salt


Make the soda bread dough:

  • Mix the flour, bicarbonate of soda, salt and thyme in a bowl, then rub in the butter.
  • Pour in the buttermilk and mix quickly with a spatula until you get a wet dough.
  • Tip onto a lightly floured baking tray, spread out and even the surface with the spatula.

Make the topping:

  • Heat the oil in a large pan and fry the shallots gently for 10 minutes until softened.
  • Add the tomato paste, season with pepper an salt. Stir well and cook for another 15 minutes.
  • Remove from the heat and leave to cool.

Assemble the pissaladière:

  • Heat the oven to 200C/180C fan/gas 6.
  • Spread the onion mixture over the dough.
  • Make a criss-cross pattern with the anchovies on top, put an olive in each square and sprinkle with the dried oregano.
  • Bake for 15 minutes, then scatter over the grated parmesan cheese.
  • Return the pissaladière to the oven and bake for another 10 tot 15 minutes.

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