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1
Preheat oven to 375 degrees. Line a baking sheet with parchment. Anchor the corners if using a convection oven so that the parchment doesn't fly loose and cover the bread.
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2
Sift together flour, baking powder, baking soda, and salt into a large mixing bowl. Add the peas, chives (snip them in with some scissors), and lemon zest. Toss to blend.
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3
In a separate bowl, whisk together the olive oil and eggs. Whisk in the buttermilk or sour milk (basically milk with a teaspoon of vinegar - not balsamic, turns it a frightening color - microwaved for 30 seconds; alternatively, use truly sour milk) and honey. Add to dry ingredients and stir with a rubber spatula until just blended.
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4
The dough will be very sticky. That's okay. Turn out onto a generously floured surface. Pat your palms in the flour. Shape the dough into a dome, or divide in half and shape into 2 domes (they'll bake faster this way). Don't worry about flour on its surface; it will look nicely rustic. Carefully transfer to your baking sheet.
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5
Bake for about 45 minutes (about 25 if 2 smaller loaves), until risen, crackled open, deeply golden brown, and your kitchen is oh so fragrant. If you must, insert a long skewer into the dead center. If it's gummy, add 5 minute increments until it isn't.
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6
Let cool enough to be able to handle and slice easily. Light some candles, pour some wine, and toast yet another fine day.
