Save A rustic, quick flatbread infused with fragrant garlic and fresh rosemary, baked golden and perfect for soups, stews, or as a savory snack.
This bread quickly became a family favorite for its simplicity and flavor, especially during chilly evenings.
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 ingredients:
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Add herbs:
- Stir in chopped rosemary and minced garlic.
- Add wet ingredients:
- 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 for baking:
- Transfer onto the prepared baking sheet. Score the top into 8 wedges using a sharp knife.
- Optional topping:
- 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.
- Cool and serve:
- Cool slightly on a wire rack then cut into wedges and serve warm.
Save Our family loves gathering around the table and sharing this warm bannock after a hearty soup meal in the winter.
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.
Nutritional Information
Calories 185 Total Fat 6 g Carbohydrates 28 g Protein 4 g (per serving)
Save 
This bannock bread is a simple yet flavorful bread that complements many dishes and is sure to become a staple in your kitchen.
Recipe Q&A
- → Can I use dried rosemary instead of fresh?
Yes, dried rosemary can replace fresh at half the quantity to maintain a balanced herbal flavor.
- → How do I ensure the bannock is golden and cooked through?
Bake at 425°F (220°C) for 18–22 minutes until the surface is golden and a skewer comes out clean.
- → Is it possible to make this bannock vegan?
Absolutely, substitute whole milk with plant-based milk such as almond or oat to keep it dairy-free.
- → What are some serving suggestions?
This bannock pairs wonderfully with soups, stews, salads, or can be topped for open-faced snacks.
- → Can I add other herbs or ingredients?
Definitely, try adding chopped chives or a handful of grated cheese for extra flavor variations.