Ingredients
- 225g strong white flour
- 1x 6g sachet easy blend yeast
- 1 tsp salt
- 150ml warm water
- 2 tbsp olive oil
- extra flour for rolling out
For the herb filling:
- 4 cloves garlic - peeled and crushed
- 4 tbsp fresh chopped herbs like chives, basil, oregano and parsley
- 2 tbsp olive oil
Method
- Place the flour, salt and yeast in the mixing bowl. Add enough water and oil and mix thoroughly with a wooden spoon to form a soft dough.
- Knead the dough on a floured surface for about five minutes until it is soft and springy. Leave it to one side to rise while you make the filling.
- Heat the oven to 220°C / Gas 7.
- Make the filling by combining the crushed garlic, chopped herbs and oil and mixing well.
- Flour the work surface and roll the bread dough out to a rectangle, approximately 20×30cm. Spread the garlic and herb mixture evenly in a thin layer over the bread dough.
- Starting at the short edge, roll up like a Swiss roll. Cut the dough into 6 - 8 evenly sized pieces.
- Place them on a floured baking tray, arranged in a circle, just touching, with one in the centre.
- Set aside in a warm place to rise for at least 15 minutes.
- When the dough has risen to twice its original size, bake for 15 minutes until it is golden brown.
Find the full recipe card from Food for Life here and Cook and Share month here.
