This simple, satisfying soda bread can be made in a conventional oven, but – for an additional fun factor – get the camp oven going outdoors.

Recipe Callum Hann | Photograph Brendan Homan | Styling Natalie Homan

Rosemary soda bread with black garlic butter
serves 8

3 cups self-raising flour
1 tbsp caster sugar
¼ cup olive oil, plus extra for drizzling
330ml soda water
2 rosemary sprigs, leaves picked
¼ tsp sea salt
1 bulb black garlic
100g butter, softened

Preheat a fire with plenty of coals. Alternatively, preheat oven to 200C. Spray a camp oven with spray oil or, if using an oven, line a tray with baking paper.

Combine self-raising flour, caster sugar, oil and soda water in a large bowl. Mix with a wooden spoon until a soft, sticky dough forms. Transfer dough into the camp oven or lined baking tray. Rub flour on your hands to stop the dough sticking, then press the dough out with your fingertips into an oval shape, about 3cm thick. Drizzle dough with extra oil and lightly push in rosemary. Sprinkle over salt.

Prepare a shovelful of coals in an area near the fire. Place camp oven on top. Place another shovelful of coals over the top. Allow to cook for 20 to 25 minutes or until golden brown. Alternatively, bake in the oven for 25 to 30 minutes or until golden brown.

Meanwhile, squeeze black garlic into a mortar and pestle or food processor. Process with the butter until well combined. Serve with warm soda bread.

 

This recipe first appeared in the June 2021 issue of SALIFE magazine.