Caprese Soda Bread

caprese soda bread

This caprese soda bread is the latest in my ongoing project to recreate the signature challenges from this year’s season of the Great British Baking Show. This challenge came from the bread week episode. To be honest, I was relieved that the bread week signature was a soda bread, which uses baking soda as the raising agent instead of yeast. I make all the recipes we post here at least twice to ensure they’re perfect. Things that are baked, not just cooked, usually take more tries-3 or 4. Soda breads are pretty quick to make. If the bread week signature had been something with yeasted dough, we’d probably be waiting a long time for this recipe to be final.

The idea that first popped into my head when they announced the challenge was caprese flavors-mozzarella, basil, and tomato. It’s is super easy-just dump all the ingredients in one bowl, mix it, and bake it on a tray. The one thing I want to clarify is what I mean with the half cup each of basil and sun-dried tomatoes. You’ll end up chopping these, but the measurement is before you chop them. So I took a 1/2 cup measuring cup and filled it with basil leaves from my basil plant and then whole sun-dried tomatoes from the jar. For chopping basil (and any herbs, really) I love using herb scissors. They help cut the herbs without bruising them, so the flavor comes out cleaner.

If you make this caprese soda bread, please let us know what you think! We’d love to hear from you in the comments below or on social media. You can also sign up for our email newsletter to get updates about new posts, and check out my other Bake-Off recreations in our recipes tab.

**This recipe contains affiliate links, which means if you click a link and make a purchase, we may earn a commission.**

Caprese Soda Bread

Prep Time10 mins
Cook Time30 mins
Course: Side Dish
Keyword: bread, caprese, quick bread, soda bread
Author: Erica


For the bread

  • 3 cups flour
  • 1 tbsp dried basil
  • 1/2 cup fresh basil, chopped
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 4 oz mozzarella
  • 1/2 cup sun-dried tomatoes, finely chopped
  • 6 oz tomato paste
  • 1 1/2 cups buttermilk

Balsamic vinegar butter

  • 3 tbsp butter, softened
  • 1 1/2 tsp balsamic vinegar


For the bread

  • Preheat the oven to 350°F and line a baking sheet with parchment paper
  • Mix the flour, both types of basil, baking soda, and salt in a large mixing bowl
  • Mix the buttermilk and tomato paste together
  • Tear the mozzarella into dime-sized chunks and mix them into the the dry ingredients
  • Mix in the sun-dried tomatoes
  • Pour the buttermilk/tomato paste mixture into the rest of the ingredients and stir until just combined
  • Pour the dough onto the prepared baking sheets and flatten the mound. Cut a + in the top of the dough so the cuts go about halfway through the mound
  • Bake for 30-35 minutes until the edges are brown and crispy. If you turn the loaf over and tap the bottom, it should sound hollow. Allow to cool on the baking sheet until you can pick it up, then transfer it to a wire cooling rack to finish cooling

For the butter

  • Mix the softened butter with the balsalmic vinegar. Slather on slices of the bread to serve

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.