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This recipe is classed as easy

Rating 3.48 / 5 (50 votes)

Prep time:
20 min
Cook time:
15 min
makes about 15

Catherine Fulvio combines traditional Irish soda bread with the Italian taste of pesto


1. Preheat oven to 230°C/200°C fan/Gas 8. Sieve all the dry ingredients. Mix in the fresh chopped thyme, olives and sundried tomatoes. Making a well in the centre, pour in most of the sour milk and mix to a soft dough. If more milk is needed, add now. When mixed, turn out on to a floured surface. Flatten slightly.

2. Using your rolling pin, roll out in a rectangular shape to about 1cm in height.
Spread the pesto over the top, sprinkle the feta cheese and roll the dough up (like a Swiss roll).

3. It is possible to bake the dough like this to form a spiral loaf. Otherwise, cut into slices of about 2cm/2½ cm. Lie flat on a floured baking tray and flatten slightly by hand.

4. Bake for 10-15 minutes approximately. Baking time depends on the size of pinwheels cut. They should be firm to touch and golden brown in colour.


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Latest Comment


Aeshna Aeshna  Posted 11 Mar 2012 2:16 PM

I made these one Saturday afternoon. They were so easy to make and tasted absolutely wonderful hot or cold. If we had them cold then I poured a little olive oil on them. Wonderful with a pasta dish.

DebbieM15586 DebbieM15586  Posted 28 Feb 2012 1:03 PM

Catherine said on the show that you would add the same amount of salt and sugar. So going on the ingredients list above, should be 1/4 tsp Sugar.


KaySea KaySea  Posted 04 Dec 2009 12:54 PM

Sugar to taste supposely, it's a savoury bread afterall.

AntyH40721 AntyH40721 Posted 16 Nov 2009 8:32 PM

no sugar...no problem

wesleyR44761 wesleyR44761 Posted 16 Nov 2009 5:17 PM

i was meant to play Royal County Down Golf club today, it was rained off and I was ordered by my girlfriend to make the bread instead...what a magnificent decision...quick, tasty and so easy to make...

wesleyR44761 wesleyR44761 Posted 16 Nov 2009 5:16 PM

You mention sugar but how much ?

howardM9776 howardM9776 Posted 15 Nov 2009 12:50 PM