Rosemary, Cheese and cured meat bread
| Recipe By: | Zola Nene |
Ingredients
- 500 g flour
- 10 g instant yeast
- 1 tbsp sugar
- 2 tbsp fresh rosemary, chopped
- 2 tsp salt
- 50 ml olive oil
- ±260 ml warm water
- 200 g basil pesto, feta & sundried tomato dip
- 100 g sliced salami
- 70 g parma ham
- 125 g camembert, sliced
- 100 g blue cheese, crumbled
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Cooking Instructions
- Mix together flour, yeast, sugar, rosemary and salt.
- Mix in the olive oil, then add enough water to form a soft dough.
- Knead until the dough is smooth and elastic.
- Cover and leave to rise in a warm place until doubled in size.
- Preheat oven to 180C.
- Roll dough out into a rough rectangle.
- Spread surface of the dough with the Basil Pesto, Feta & Sundried Tomato Dip, then top with a layer of salami, then ham and the cheeses.
- Carefully roll the bread loosely on itself to encase the filling – don’t roll it too tight so that there is room for the bread dough to expand during cooking.
- Slice the roll in half along the length, then twist the two halves to intertwine, then twist and pinch the ends to form a wreath.
- Place onto a greased baking tray, cover with a damp cloth and leave to prove for 15 minutes before baking in the oven until bread has risen slightly and is golden brown, when tapped, the bread should sound hollow.
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