Rosemary Parmesan Soda Bread

Rosemary Parmesan Soda Bread

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.

4.0 from 1 reviews
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
  1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, rosemary, salt, baking soda, and pepper. Stir in cheese.
  3. 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.
  4. 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.
  5. 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.


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  1. 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.


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