Rosemary and Parmesan Soda Bread
Soda bread is the absolute perfect recipe for those times when you crave warm, fresh bread without the major time commitment of yeast, kneading, and waiting around for the dough to rise. It’s truly a low-fuss marvel that comes together in under an hour from start to finish. This is the ultimate comfort food hack! This Rosemary and Parmesan Soda Bread version takes the simplicity of the classic and elevates it with a savory, herbaceous, and cheesy twist that makes it irresistible. The strong, earthy aroma of fresh rosemary, paired with the salty, nutty punch of freshly grated thick Parmesan, ensures this bread is packed with flavor that is perfect for dipping in your favorite soups, making gourmet sandwiches, or even just toasting and serving simply with butter or jam.
The reason this soda bread is so good is that it is designed to be versatile and highly customizable. While I’m using this specific savory loaf to make spectacular roasted chicken sandwiches (and you know I’ll have leftovers to toast and dip into my creamy sun-dried tomato soup! 🤤), the base recipe works beautifully with practically any savory or sweet flavor you want to add, whether that's cheese, nuts, herbs, or dried fruits. The technical key to success is the precise balance of buttermilk and baking soda, which provides all the lift, and ensuring you do not overmix the dough; that is the secret to a tender interior rather than dense, rubbery bread. Just remember the one rule if you're adding in your own flavorings: stick to a maximum of 1 cup of any additions (cheese, nuts, herbs, or dried fruits) to ensure the dough doesn't get stodgy or dense.
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🧾 Ingredients 🧾
525 grams all-purpose flour
14 grams kosher salt
20 grams white sugar
6 grams baking soda
1 large egg
425 grams buttermilk
2 tablespoons unsalted butter, melted
For Rosemary Parmesan Soda Bread
1 tablespoon chopped rosemary
1 cup freshly grated thick parmesan
Unsalted butter for brushing on top
👨🍳 Instructions 👨🍳
1) Preheat your oven to 400 F. Grease and or line your baking vessel. You may use a cake pan, sheet tray, bread loaf pan, or cast-iron pan. Set it aside once prepared.
2) In a large mixing bowl, add the flour, kosher salt, white sugar, and baking soda. Whisk until fully combined and evenly distributed. If making the rosemary parmesan version, add the chopped rosemary and grated parmesan now. Toss them gently in the dry mixture to coat. Reserve a small amount of rosemary and parmesan for topping later.
3) In a separate bowl, whisk together the buttermilk, egg, and melted unsalted butter until fully combined and smooth.
4) Pour the wet mixture into the dry ingredients. Using a rubber spatula, gently fold everything together just until a dough forms and no dry flour remains. Do not overmix at this stage. Overmixing develops too much gluten and will result in dense, rubbery bread instead of tender soda bread.
5) Transfer the dough into your prepared baking vessel. Lightly dust your hands with flour and gently shape the dough as desired. Use a sharp knife to cut a cross into the top of the dough. This allows the bread to bake evenly all the way through. Sprinkle the reserved rosemary and parmesan evenly over the top.
6) Bake the bread for 40 minutes at 400 F, or until the top is deeply golden and the loaf feels firm when gently pressed.
7) Remove the bread from the oven and brush the top with unsalted butter if desired. Place the bread on a cooling rack and allow it to rest for at least ten minutes before removing it from the pan. Serve warm or at room temperature. For the cleanest slices, allow the bread to cool fully before cutting, as slicing while hot may cause crumbling.
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