Save to Pinterest A rustic, quick flatbread infused with fragrant garlic and fresh rosemary, baked golden and perfect for soups, stews, or as a savory snack.
This bannock bread became a family favorite after our first try—its aromatic garlic and rosemary aroma fills the kitchen wonderfully.
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.
- Finish Preparation:
- 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 to Pinterest Our family loves gathering around to share this bread warm—it’s a cozy moment that never gets old.
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)
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This bannock bread is simple yet full of flavor making it a perfect companion to your favorite soups or salads.
Recipe FAQs
- → Can I use a substitute for fresh rosemary?
Dried rosemary works well; simply use half the amount to maintain balanced flavor.
- → Is it possible to make this flatbread vegan?
Yes, replace whole milk with plant-based milk to keep the flatbread dairy-free and vegan-friendly.
- → How do I know when the bread is fully baked?
Look for a golden brown crust and firm texture; internal temperature should reach around 200°F (93°C).
- → Can I add other herbs or cheeses for variety?
Absolutely! Chopped chives or grated cheese can be folded in or sprinkled on top before baking for extra flavor.
- → What is the best way to store leftover flatbread?
Keep cooled pieces sealed in an airtight container at room temperature for up to two days, or freeze for longer storage.