# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1 teaspoon salt
04 - 1 teaspoon sugar
→ Herbs & Aromatics
05 - 2 tablespoons fresh rosemary, finely chopped
06 - 2 cloves garlic, minced
→ Wet Ingredients
07 - 3/4 cup whole milk (or plant-based milk for vegan option)
08 - 1/4 cup olive oil
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, baking powder, salt, and sugar until evenly mixed.
03 - Stir in the finely chopped rosemary and minced garlic to the dry mixture.
04 - Pour in the milk and olive oil, mixing gently with a spatula until a soft dough forms. Avoid overmixing to maintain tenderness.
05 - Turn dough onto a lightly floured surface and pat into a round disk approximately 1 inch thick.
06 - Transfer the dough to the prepared baking sheet. Score the top into 8 equal wedges using a sharp knife. Optionally brush with olive oil and sprinkle sea salt and extra rosemary.
07 - Bake for 18 to 22 minutes until the bannock is golden brown and cooked through.
08 - Allow the bread to cool slightly on a wire rack before cutting along scored lines and serving warm.
