Ingredients:

  • 1 whole head fresh garlic
  • 3 large sprigs fresh rosemary (leaves only, finely chopped)
  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 cups all-purpose flour (spooned and levelled)
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup cold buttermilk
  • 1/2 cup grated sharp Cheddar Cheese (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft.
  2. In the 10-inch cast iron skillet (off the heat), melt the butter. Add the roasted garlic flesh (squeezed out) and the finely chopped rosemary. Sauté gently over low heat for 2 minutes until fragrant. Remove the skillet from heat and let cool slightly.
  3. In a large mixing bowl, whisk together the flour, baking powder, salt, and pepper.
  4. Pour the cold buttermilk into the dry mixture. Use a spatula to gently fold until just combined. Do not overmix; a few streaks of dry flour are acceptable.
  5. Gently fold in the grated cheddar cheese (if using) and any remaining rosemary/garlic mixture from the pan.
  6. Return the skillet containing the butter/aromatic base to the stovetop. Ensure the bottom is well-coated. Scrape the shaggy dough into the skillet.
  7. Use lightly floured hands to gently pat the dough into a rough circular shape, pressing it evenly into the pan. Let rest on the counter for 5 minutes.
  8. Transfer the skillet to the preheated 400°F (200°C) oven. Bake for 25–30 minutes, or until the top is deep golden brown and a skewer inserted into the centre comes out clean.
  9. Immediately turn the bread out onto a wire rack to cool slightly before slicing thickly to serve warm.