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Rosemary Parmesan Soda Bread


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  • 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


Preparation time 20mins
Cooking time 60mins


Step 1

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
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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