Save Pin A rustic, quick flatbread infused with fragrant garlic and fresh rosemary, baked golden and perfect for soups, stews, or as a savory snack.
I first baked this bannock bread on a cold evening to accompany my soup and it quickly became a household favorite.
Ingredients
- Dry Ingredients: 2 cups (250 g) all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, 1 teaspoon sugar
- Herbs & Aromatics: 2 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried), 2 cloves garlic, minced
- Wet Ingredients: 3/4 cup (180 ml) whole milk (or plant-based milk for vegan option), 1/4 cup (60 ml) olive oil
Instructions
- Preheat oven:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Mix dry:
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Add herbs:
- Stir in chopped rosemary and minced garlic.
- Combine wet:
- Add milk and olive oil to the dry ingredients. Mix gently with a spatula until a soft dough forms do not overmix.
- Shape dough:
- Turn the dough onto a lightly floured surface. Pat into a round disk about 1-inch (2.5 cm) thick.
- Prepare to bake:
- Transfer onto the prepared baking sheet. Score the top into 8 wedges using a sharp knife.
- Finish prep:
- Brush the top with a little extra olive oil if desired and sprinkle with a pinch of sea salt and extra rosemary.
- Bake:
- Bake for 18–22 minutes or until the bread is golden brown and cooked through.
- Serve:
- Cool slightly on a wire rack then cut into wedges and serve warm.
Save Pin This bread became a staple at family dinners especially during chilly nights when we want something simple yet delicious.
Notes
For a vegan version use plant-based milk. Try adding chopped chives or a handful of grated cheese for extra flavor. Delicious served with soups salads or as a base for open-faced sandwiches.
Required Tools
Mixing bowl Measuring cups and spoons Baking sheet Parchment paper Sharp knife Spatula
Allergen Information
Contains wheat (gluten) and milk (if using dairy). For dairy allergies substitute with plant-based milk. Always check ingredient labels for hidden allergens.
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This bannock bread is perfect as a quick snack or a complement to your favorite meal.
Recipe FAQs
- → Can I use dried rosemary instead of fresh?
Yes, dried rosemary works well; use half the amount of fresh as dried has a stronger flavor.
- → How can I make this bread vegan?
Substitute milk with your preferred plant-based alternative like almond or oat milk.
- → What is the texture like without yeast?
The bread is dense yet tender with a crisp golden crust, offering a quick flatbread option without rising time.
- → Can I add other herbs or ingredients?
Absolutely, additions like chopped chives or grated cheese enhance flavor and texture.
- → What dishes pair well with this bannock?
Perfect alongside soups, salads, or used as a base for savory open-faced toppings.