
CHILI, GARLIC & ROSEMARY PULL-APART BREAD
Vegetarian

Serving size: 130g
Serves: 8
Per serve: 1380kJ | 10g protein | 10g fat | 50g carbs | 7g fibre
Ingredients
Dough
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600 g wholegrain bread flour, extra for kneading
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1 packet (7g) yeast
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410 mL luke warm water
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1 tablespoon rosemary, finely chopped
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1 red chili, finely chopped
Filling
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2 tablespoon rosemary, finely chopped
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3 garlic cloves, minced
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2 red chili, finely chopped
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4 tablespoon extra virgin olive oil
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1/2 cup parmesan cheese, finely grated
Method
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In a large bowl mix together the dry dough ingredients (bread flour, yeast, rosemary, and chili). Pour in the luke warm water. Using a fork mix until combined. Use your hands to form the mixture into a dough.
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On a lightly floured bench, knead the dough for 8-10 minutes until well-combined (should be smooth and springy), adding flour as needed to prevent the dough from sticking to the surface.
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Place the dough in a lightly oiled bowl and cover with glad wrap. Place the bowl in a warm, dark environment for 45 minutes until it doubles in size.
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Meanwhile, in a small bowl mix together the filling ingredients and set aside.
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Once the dough has risen, roll it into an 1/2 inch thick rectangle using a rolling pin. Evenly spread the filling over the dough. Cut the dough into 5 strips lengthways. Cut each strip into 5 squares. Stack the squares on top of each other and place into a lightly greased rectangular loaf tin. Cover with glad wrap and place in a warm, dark environment for 30 minutes.
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Meanwhile, preheat oven to 170 degrees Celsius.
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Once the dough is ready cover with aluminium foil to prevent over browning. Bake in the over for 35 minutes (removing the foil after 30 minutes).