⅓ cup Two Rivers Extra Virgin Olive Oil
2 teaspoons freshly ground black pepper, divided
2 cups cake or all-purpose flour (plus up to an additional 2 tablespoons, if needed)
½ cup oat flour
1 tablespoons kosher salt, divided
1½ teaspoons baking soda
⅓ cup diced sun dried tomatoes
¼ cup toasted pine nuts
1 cup shredded Parmesan cheese, divided
1¼ cups buttermilk
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside. Bring the olive oil to a simmer over low heat and add the basil and 1 teaspoon black pepper. Remove from heat and cover; set aside.
In a large bowl, whisk together the flours, 2 teaspoons salt, baking soda, and remaining 1 teaspoon pepper. Add the buttermilk and mix until just combined. (Note: The mixture will be sticky; add up to 2 tablespoons additional flour if needed to help the mixture come together). Add the diced sun-dried tomatoes, pine nuts, and ⅔ cup cheese and mix until combined.
Divide the dough into 8 equal portions and place on prepared pan. With a sharp knife, cut an “X” in the top of each and sprinkle with remaining 1 teaspoon salt and remaining ⅓ cup of cheese.
Rotating pan halfway through, bake 12-15 minutes until golden brown. Serve warm with basil infused olive oil.
Strain solids from olive oil if desired. All-purpose flour can be used in place of the combination of cake and oat flours.
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