Provolone and Dried Sausage Quick Bread

Provolone and Dried Sausage Quick Bread
This is a great bread to serve with a hearty soup or pasta dish. It’s quick to put together and can be baked on a baking sheet or cast iron/enamel skillet. Recipe by - Tina Zaccardi

Products used: Butter Olive Oil, French Citrus Fennel Sea Salt


2½ cups all purpose Flour
1 Tbsp Sugar
1 tsp Baking Powder
1 tsp Baking Soda
½ tsp SOOC French Citrus Fennel Sea Salt
½ cup Provolone Cheese, grated coarsely
½ cup dried Sweet Sausage, diced
1 cup Buttermilk
1 large Egg
3 Tbsp SOOC Butter Olive Oil


Preheat the oven to 375°F.

Coat an 8” cast iron skillet with some olive oil or spray an 8” enamel skillet with nonstick cooking spray.

In a large bowl whisk together the flour, sugar, baking powder, baking soda, kosher salt, and Citrus Fennel Sea Salt. Add the cheese and sausage and toss coat with the flour mixture.

In a separate bowl whisk together the buttermilk, egg, and Butter Olive Oil.

Pour the liquid ingredients into the flour mixture and gently mix together with a spatula until just combined.

Place the dough in the prepared skillet.

Bake for 40 minutes.

Place the skillet on a rack and cool for 10 minutes. Remove the bread from the skillet and place on a rack and allow to cool completely before slicing.