Soda Bread is a quick bread popular in historic and outdoor cooking. The reaction between the soda and buttermilk’s lactic acid creates the light texture.
Although not common it is possible to cook a bread on a plank, a thin style bread such as facaccia is a good option that allows it to cook through.
Although normally a yeast bread this version is simplified for a camp setting. With breads it is even more important that the plank is preheated otherwise the base can remain uncooked while the top is overcooked.
This recipe has a basic and fairly traditional focaccia topping of rosemary, olive oil and flaked salt. You can switch it up with options such as olives, sun-dried tomatoes, or garlic.
1 cup flour
30g salted butter
flaky sea salt
extra virgin olive oil
1 cooking plank
Place the plank in a BBQ or smoker at 350 to preheat.
Rub the flour and butter together.
Mix the milk until fully absorbed, however there will be some combined flour. Use your hands to kneed together and make smooth.
Shape the dough to fit on the plank.
Place the shaped dough on the preheated plank.
Sprinkle with the rosemary and flaky sea salt.
Drizzle with the olive oil, then press your fingers into the dough to create dimples.
Place the plank in the preheated BBQ and cook for 35 minutes.