ROSEMARY-PARMESAN SODA BREAD

Rosemary-Parmesan Soda Bread image

Provided by Justin Chapple

Time 1h30m

Yield 8 servings

Number Of Ingredients 12

3 cups all-purpose flour
1/2 cup finely grated Parmesan, plus more for sprinkling
2 tablespoons granulated sugar
1 1/2 tablespoons finely chopped rosemary
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon crushed red pepper flakes
4 tablespoons very cold unsalted butter, plus softened butter for serving
1 1/4 cups cold buttermilk, plus more for brushing
Freshly ground black pepper
Flaky sea salt, for serving

Steps:

Preheat the oven to 375 degrees F. Line a large cast-iron skillet with parchment paper.
In a large bowl, whisk together the flour, Parmesan, sugar, rosemary, kosher salt, baking powder, baking soda and red pepper flakes. Working over the bowl, grate the butter on the large holes of a box grater, letting the grated butter fall over the flour mixture. Gently toss the butter into the flour. Using a fork, stir in the buttermilk until a shaggy dough forms.
Scrape the dough onto a work surface, gather up any crumbs and knead gently until the dough just comes together. Shape the dough into a round loaf and transfer it to the prepared skillet. Slash an X about 1/4 inch deep in the top of the bread. Brush the bread with buttermilk, then sprinkle with Parmesan and pepper.
Bake the bread until it is golden and it sounds hollow when lightly tapped, 45 to 50 minutes. Transfer the bread to a wire rack and let cool at least 10 minutes. Serve warm or at room temperature with softened butter and flaky sea salt.