1 sprig rosemary, leaves stripped and finely chopped
50g Pecorino cheese, finely grated
1 1/4 cups buttermilk
METHOD
Preheat your oven to 450. Weigh the dry ingredients into a large mixing bowl, along with the rosemary and Pecorino. Make a well in the middle and pour in the buttermilk. Combine it with a blunt kitchen knife, handling the dough as little as possible – there is no need to knead this dough, in fact, the less you handle it, the better! When the ingredients are evenly incorporated, shape the dough into a round loaf using your hands.
Place it on a floured baking tray or pizza stone, and score a deep cross into the top, taking the cuts right down the sides. This will make the bread easy to break into quarters for sharing.
Bake it for 30-40 minutes on a low shelf in the oven. To check when it is done, insert a metal skewer – if it comes out clean, the bread is cooked. Leave it to cool on a wire rack.
This super easy salad is a fantastic vegan main dish for those summer days (or when you want to invoke a little summer indoors). A quick saute of gourmet heirloom beans in Amanda Frietag's Chica Adobo Seasoning delivers a savory, spicy kick. This whole recipe comes together in less than 10 minutes for a meal that will even satisfy the meat eaters at the table.
