Tear and Share Bread with Bagna Cauda
Tear and Share Bread
Ingredients
500g strong bread flour
50ml olive oil or good rapeseed oil
1 teaspoon salt
7g instant dried yeast
300ml lukewarm water
Handful of parsley, chopped
125g feta coarsely grated
75g parmesan finely grated
4 cloves garlic, minced
1 egg yolk
Method
Place flour in a bowl and mix in salt and yeast.
Make a well in the centre and add the oil and water.
Bring together to a dough and place on a floured surface and knead for 10 minutes (if you have a food mixer with a dough hook knead on medium speed for 7 minutes).
Place in a lightly oiled bowl and cover with cling or a tea towel and allow to double in a warm place.
Mix the chopped parsley, garlic, parmesan and feta in bowl.
Knock back the dough and roll or press into a rectangle about 40 cm x3
Bring the surface with the egg yolk and scatter the cheese mixture over the surface, leaving some of the edge clear.
Roll up tightly and press to seal the edges.
Cut into 10 slices and place each, cut side up on a lightly oiled baking tray, about 2 cm apart.
Allow to prove for half an hour. Set oven to 190oc and cook bread for about 30 minutes or until golden and firm.
Place on a board.
Bagna Cauda
Roast Garlic
2 bulbs garlic, broken into cloves
Olive or rapeseed oil
Few sprigs fresh thyme
Method
Place the garlic in an oven proof deep dish and cover with oil.
Add the thyme and cover with foil.
Bake for about 20 minutes at 180oc or until garlic is soft.
Allow to cool until you’re able to handle the garlic and pop it out of its skin.
Cover with oil.
Keep in the fridge for up to 2 weeks.
2 anchovies, chopped (optional)
50ml of roast garlic oil and 4 cloves
100g melted butter
2 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Blend together.
Serve on the side of the bread for dipping.
