"Even when they have nothing, the Irish emit a kind of happiness, a joy" ~ Fiona Shaw

Today is the day to celebrate all things Irish, so in that spirit, I thought I'd add a modern spin on a recipe made in my family for probably over 100 years.  True, this Irish lass has reverted back to her farming roots, although we may be farming a different crop and drinking wine, not beer.  My ancestors would find the humor in the solid limestone rock in which our grapes and olive trees are planted.  However, we do honor our heritage daily and are extremely proud of the strides made by generation after generation.  So without further adieu, here is our take on an Irish favorite:

Irish SODA BREAD featuring oLIVE OIL

Ingredients:

·        1.5  cups flour

·        1 cup buttermilk

·        1.5  tsp of baking soda

·        1 tsp salt

·        1 sprinkle sea salt

·        1 Tbsp of  Rancho AyO olive oil

·        1 tsp of rosemary

Directions

·        Preheat oven to 425 degrees F;

 

·        Mix dry ingredients together: flour, baking soda, 1 tsp. salt and rosemary;

·        Add buttermilk and olive oil; fold into the flour mixture;

·        Dust counter with flour and form ball of dough; place on baking sheet either sprayed with olive oil or with parchment;

·        Draw an “x” across the dough with a knife; drizzle with olive oil and sea salt;

·        Bake for 18-20 minutes or until a toothpick comes out clean;