Garlic & herb tear and share bread


Total time: 2hr 35m
Preparation Time: 30m

Servings
For 1 piece


Nutritional Information

Contains 190 Kcal, 6g Protein, 21g Carbohydrates, 9g Fat


Ingredients

  • Dough
  • 500 g half-white flour
  • 1.5 tsp salt
  • 3 dl water
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 2 tbsp olive oil
  • Filling
  • 80 g salted butter, soft
  • 3 garlic cloves, pressed
  • 2 tsp rosemary needles, finely chopped
  • 2 tsp thyme leaf, finely chopped
  • a little pepper
  • Tear and share bread
  • a little half-white flour
  • 130 g grated Gruyère
  • Utensils
  • 1 loaf tin (approx. 30 cm), fully lined with baking paper

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Instructions

  • Dough

    Mix the flour, salt and yeast in a bowl. Pour in the water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
  • Filling

    Mix the butter with all the other ingredients up to and including the pepper.
  • Tear and share bread

    On a lightly floured surface, roll out the dough to a 30 x 40 cm rectangle. Spread the filling on top, sprinkle with 2/3 of the cheese and press down gently. Cut the dough crosswise into 5 strips, then rectangles of approx. 5 x 7 cm. Stack the rectangles on top of each other, transfer to the loaf tin, sprinkle with the remainder of the cheese.
  • To bake

    Approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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