A Taste of Tuscany in a Timeless Bread
Imagine the comforting, rustic simplicity of traditional bannock meeting the sun-drenched, herbaceous hills of Italy. This recipe transforms the humble pan-bread into a savory masterpiece, fragrant with fresh rosemary and nutty, salty Parmesan cheese. Each bite is a delightful crunch leading to a soft, steamy interior, making it an irresistible companion to soups, salads, or its perfect partner: a tangy, rich sun-dried tomato dip.
Prep Time
15 minutes
Cook Time
15 minutes
Servings
6
Cuisine: Fusion (North American / Italian) | Diet: None | Skill Level: Beginner | Cost: Affordable
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup grated Parmesan cheese
- 1 tbsp finely chopped fresh rosemary
- 1/4 cup cold unsalted butter, cubed
- 3/4 cup milk or buttermilk
- 2 tbsp olive oil for frying
- For the Dip:
- 1/2 cup sun-dried tomatoes in oil, drained
- 1/4 cup cream cheese, softened
- 1 clove garlic, minced
- 1 tbsp fresh basil, chopped
- 2 tbsp olive oil (from tomato jar is best)
👨🍳 Chef’s Tips
- Use cold butter and don’t overwork the dough for the flakiest, most tender texture.
- Feel free to add other Italian herbs like thyme or oregano for more complex flavor.
- Buttermilk can be used instead of regular milk for an extra tangy and tender result.
- Ensure your pan isn’t too hot, or the outside will burn before the inside is cooked.
Preparation
- In a large bowl, whisk together the flour, baking powder, salt, grated Parmesan, and chopped rosemary. The dry ingredients should be evenly mixed, creating a pale, fragrant base.
- Add the cold, cubed butter. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse, sandy crumbs. This process creates air pockets, ensuring a light, tender bannock.
- Gradually pour in the milk, mixing with a fork until a soft, slightly sticky dough forms. Do not overmix; a shaggy dough is perfect. Overworking develops gluten and will make the bannock tough.
- Turn the dough out onto a lightly floured surface and gently knead it 3-4 times, just enough to bring it together. Pat the dough into a 1-inch thick disc.
- For the dip, combine all dip ingredients in a small food processor. Blend until smooth and creamy. The color will be a beautiful, deep red-orange, and the aroma will be rich with garlic and basil.
Cooking
- Heat 2 tablespoons of olive oil in a large cast-iron skillet or heavy-bottomed pan over medium heat. The oil should shimmer but not smoke.
- Carefully place the bannock disc into the hot pan. You should hear a satisfying sizzle. Cook for 6-8 minutes on the first side. The kitchen will fill with the incredible aroma of toasting rosemary and melting Parmesan.
- Check the bottom. It should be a deep golden brown and sound hollow when tapped. Flip the bannock carefully using a large spatula.
- Cook for another 6-8 minutes on the second side until it’s also golden brown and cooked through. A skewer inserted into the center should come out clean.
- Transfer the cooked bannock to a wire rack to cool slightly before slicing.
Serving
Serve the bannock warm, cut into 6 wedges like a pizza. Arrange the wedges on a rustic wooden board around the small bowl of sun-dried tomato dip. The warmth softens the crumb and makes the cheesy flavor pop.
Storage
Store leftover bannock in an airtight container at room temperature for up to 2 days. Reheat in a dry pan or toaster oven. The dip will keep in the fridge for 5 days.
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 10g |
| Carbohydrates | 45g |
| Fat | 18g |
Your New Favorite Savory Snack
This Rosemary Parmesan Bannock is more than just bread; it’s an experience. It proves that with a few simple, quality ingredients, you can create something truly special that bridges cultures and traditions. Enjoy every delicious bite!
Tags: bannock, Italian fusion, rosemary parmesan bread, savory snack, pan-fried bread
Hungry for more?
For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.
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