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.
A comfort food classic is reimagined into an umami drenched vegan pot pie worthy of your childhood memories. Its rich, complex flavors and velvety broth compliment earthy beans and winter root vegetables, elevating this plant-based recipe to restaurant-worthy status.
