# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour (250 g)
02 - 1 tablespoon baking powder
03 - 1 teaspoon salt
04 - 1 teaspoon sugar
→ Herbs & Aromatics
05 - 2 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried)
06 - 2 cloves garlic, minced
→ Wet Ingredients
07 - 3/4 cup whole milk (180 ml) or plant-based milk for vegan option
08 - 1/4 cup olive oil (60 ml)
# How to Make It:
01 - Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar.
03 - Stir in the finely chopped rosemary and minced garlic into the dry mixture.
04 - Pour in the milk and olive oil, then gently mix with a spatula until a soft dough forms; avoid overmixing.
05 - Turn the dough onto a lightly floured surface and pat it into a round disk approximately 1 inch (2.5 cm) thick.
06 - Transfer the disk to the prepared baking sheet and score the top into 8 wedges using a sharp knife.
07 - Brush the top with extra olive oil if desired, then sprinkle with sea salt and additional rosemary.
08 - Bake for 18 to 22 minutes, or until the bread is golden brown and cooked through.
09 - Allow to cool slightly on a wire rack before cutting into wedges and serving warm.
