Summer means an abundance of ripe tomatoes and fragrant basil in my garden, and one of my favorite simple combinations is the classic caprese pairing of tomato, basil and fresh mozzarella. This Mozzarella and Basil Bread takes its inspiration from caprese flavors. The loaf itself doesn’t contain tomato, but it brings together fresh basil and mozzarella into a savory quick bread that pairs beautifully with fresh or roasted tomatoes when they are at their peak.
Because this is a quick bread, it requires no yeast; instead it uses baking soda and baking powder to rise and is ready to go into the oven within minutes of mixing. The base is a tender buttermilk loaf studded with chopped fresh basil and chunks of mozzarella. To chop basil quickly, gather the leaves into a small pile, roll them gently and slice across the roll into thin ribbons. For bread you don’t need the fragile presentation required for a salad—this method is fast and effective.
Fresh mozzarella typically comes in medium to large balls, which are ideal for caprese salads and also work perfectly here. Cut the mozzarella into 1/4 to 1/2-inch pieces and fold them into the dough; during baking the mozzarella melts into pockets of creamy cheese that remain distinct instead of fully blending into the crumb. If you don’t have fresh mozzarella balls, shredded mozzarella or even string cheese cut into pieces will work in a pinch.
The loaf is best served when still slightly warm, but it will keep wrapped at room temperature for a day or two. Enjoy it plain, topped with slices of tomato, or toasted and served with eggs for breakfast.
Mozzarella and Basil Bread
2 1/2 cups all-purpose flour
2 tbsp sugar
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 1/4 cups buttermilk
1/4 cup finely chopped fresh basil (about 8–10 leaves)
1 cup diced fresh mozzarella
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder and salt. Add the buttermilk and stir with a spoon or spatula until the dough begins to come together. Fold in the chopped basil and diced mozzarella until evenly distributed.
Turn the dough onto a lightly floured surface and knead briefly, about 1 minute, just to smooth and shape it into a ball.
Place the dough on the prepared baking sheet. Brush the top with about 1 tablespoon of buttermilk and score a large X across the top with a sharp knife.
Bake 26–30 minutes, or until the bread is golden and sounds hollow when tapped. Transfer to a wire rack and allow to cool slightly before slicing.
Makes 1 loaf.