Rosemary-Sun-Dried Tomato Soda Bread
A moist, slightly tangy bread studded with sun-dried tomatoes and fresh rosemary, ideal for pairing with soups or as a standalone snack. This irish-inspired vegetarian ready in about 55 minutes pairs all-purpose flour, baking soda, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1/4 cup, chopped sun-dried tomatoes
- 2 tbsp, finely chopped fresh rosemary
- 1/2 cup buttermilk
- 1 tbsp olive oil
- 1/2 cup warm water
Instructions
- Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: Whisk 3 cups all-purpose flour, 1 tsp baking soda, and 1 tsp salt in a large bowl, then stir in the 1/4 cup chopped sun-dried tomatoes and 2 tbsp chopped rosemary.
- Step 3: Make a well in the center and pour in the 1/2 cup buttermilk and 1 tbsp olive oil, followed by the 1/2 cup warm water. Mix with a fork until a shaggy dough forms.
- Step 4: Turn dough onto a floured surface and gently knead for 2-3 minutes until it comes together. Shape into a round loaf and place on the prepared baking sheet.
- Step 5: Cut a deep X on top with a sharp knife, then bake for 35-40 minutes until golden brown and hollow-sounding when tapped on the bottom.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rosemary-Sun-Dried Tomato Soda Bread take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Rosemary-Sun-Dried Tomato Soda Bread?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Rosemary-Sun-Dried Tomato Soda Bread?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rosemary-Sun-Dried Tomato Soda Bread for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Rosemary-Sun-Dried Tomato Soda Bread?
Irish vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
So much better than takeout. We'll never order irish delivery again.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
