|3 cup||cake flour|
|5 ml||Robertson's bicarbonate of soda|
|375 ml||LANCEWOOD® Buttermilk|
|45 ml||basil pesto|
|500 ml||cocktail tomatoes — halved|
|240 g||balls buffalo mozzarella — diced|
|20 ml||fresh chillies|
|20 ml||balsamic vinegar|
|60 ml||basil leaves — torn, to serve|
|crème fraîche — to serve|
For the bread, preheat the oven to 200°C and line a baking tray with baking paper.
Combine the flour, salt and bicarbonate of soda in a large mixing bowl.
Whisk the buttermilk and pesto together.
Combine the two mixtures and use a palette knife or butter knife to cut the wet mixture into the dry mixture until a dough is formed.
Turn the dough out onto a floured surface and form it into a ball.
Place it on the lined tray and flatten the top slightly with the palm of your hand.
Cut a deep cross over the top of the dough but do not cut all the way through to the base of the dough.
Sprinkle it with some flour and bake, 30-35 mins until the top is golden and the base sounds hollow when tapped on.
Allow it to cool on the tray for 5 mins before transferring to a cooling rack.
For the salsa, stir everything together and season it to taste.
Serve the bread with dollops of crème fraiche, more pesto and topped with the salsa.
TIP: Replace the basil pesto with your preferred pesto flavour such as sundried tomato or rocket for a different flavoured bread.