The divine pairing of fresh Parmesan and rosemary strikes a perfect balance between the simple ingredients and deliciously complex flavors in this savory take on tradition.
Rosemary Parmesan Soda Bread
Makes 1 (8-inch) boule
- 4½ cup (563 grams) all-purpose flour
- 2 tablespoons (24 grams) granulated sugar
- 1 tablespoon plus 1 teaspoon (2.6 grams) chopped fresh rosemary
- 2 teaspoons (6 grams) kosher salt
- 1½ teaspoons (7.5 grams) baking soda
- ¼ teaspoon ground black pepper
- 1¼ cups (125 grams) grated Parmesan cheese
- 1¾ cups (420 grams) whole buttermilk
- ¼ cup (57 grams) unsalted butter, melted
- 1 large egg (50 grams)
- 1½ teaspoons (9 grams) flaked sea salt
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, rosemary, salt, baking soda, and pepper. Stir in cheese.
- In a medium bowl, whisk together buttermilk, melted butter, and egg. Gradually add buttermilk mixture to flour mixture, stirring just until dry ingredients are moistened. Knead dough just until ingredients are combined.
- On a lightly floured surface, shape dough into a ball. Place on prepared pan, pressing to flatten dough into a 7-inch circle, 1½ inches thick. With a sharp knife, score a shallow “X” on top of dough. Sprinkle with flaked sea salt.
- Bake until golden brown and a wooden pick inserted in center comes out clean, 35 to 40 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool on pan for 10 minutes.
[…] on making more this week-end. The “Quick Bread” special issue is fantastic and this Rosemary Parmesan Soda Bread caught my eye immediately. My family inhaled it in two […]
Dough was extremely wet and did not form a ‘smooth’ dough. More like a very wet biscuit dough.
Took 60 minutes before a wooden skewer came out dry.
Excellent bread though.