The first time I tried Rosemary-Olive Soda Bread, I was in the tiny kitchen of a catamaran. My very generous parents took my siblings and I on a chartered catamaran trip through the British Virgin Islands…It was a blissful week full of sun, water and delicious food.
That trip was where I learned good food doesn’t require high-tech appliances, large spaces and complex ingredients. Good food can come from tiny places.
A few summers ago, my dad, husband Patrick and I built this tiny home to rent out to vacationers. My favorite part of the tiny home is probably the “kitchen”…it consists of a mini fridge, baby stove, tiny oven and microwave…we think it’s adorable.
And it turns out, that tiny kitchen can produce some delicious food, like this Rosemary-Olive Soda Bread for example. Sure, you have to be a little creative when cooking in a limited space, but you can always make it work. (Flash-back to my first dorm kitchen…me mixing a bowl of pancake batter on the ground because of our non-existent counter space.)
It doesn’t matter where you live…in a gorgeous mansion, city apartment, college dorm, or tiny home, you can always find a way to make a healthy, delicious meal or a loaf of fresh bread.
- 2 cups white flour
- 1 Tbsp. baking powder
- 1 tsp. kosher salt
- 2 Tbsp. cold, unsalted butter
- 3/4 cup Pecorino or Parmesan cheese, divided
- 1/2 cup Kalamata or green olives
- 1 Tbsp. fresh rosemary
- 1/2 cup milk
- 1/4 cup water
- Preheat oven to 400 degrees.
- Mix first three ingredients in large bowl.
- Chop butter and add to dry ingredients; mix lightly with pastry cutter or fork until crumbly.
- Stir in 1/2 cup cheese, olives and rosemary.
- Add milk and water, and mix just until blended. Knead a few times.
- Form into small loaf, brush top with milk and sprinkle remaining cheese on top.
- Bake on pizza stone or cookie sheet at 400 degrees for about 35 minutes.
*Recipe can be easily doubled.
*To test whether the baked bread is done, tap on the top and bottom of the loaf. If it sounds sort of hollow, it's done!