Description
Great as a tear and share side or to dip into soups.
Ingredients
Scale
Dough
- 220g lukewarm water
- 375g bakers flour
- 1.5 teaspoons yeast
- 1 teaspoon of salt
- 1.5 teaspoons of bread improver, optional
Topping
- 50g parmesen cheese, cubed
- 2 garlic cloves, peeled
- 1 teaspoon sweet paprika
Instructions
- Add the dough ingredients in this order: water, yeast, flour, improver, salt.
- Blitz on speed 7 for 10 seconds to roughly combine.
- Knead for 6 mins.
- Remove dough and place into a lightly oiled bowl. Cover with cling film and place into a warm spot. I use the front seat of my car or a warmed oven.
- Leave this to rise for approximately an hour or until doubled.
- Meanwhile place garlic and cheese into bowl.
- Blitz on speed 7 for 6 seconds or until fine. Set aside.
- Preheat oven to 180 degrees.
- Remove dough from bowl.
- Break off balls of dough and roll into a sausage shape. Form into a snail shape. Roll another sausage shape. With each sausage shape work it around the centre “snail”. This is much easier then rolling your whole dough out at once and allows for even cooking as there will be some slight gaps.
- Allow to rise for another 15-30 minutes if time allows.
- Sprinkle with cheese mixture and sprinkle sweet paprika over the top.
- Bake for approximately 30 minutes.
Notes
- I did grate a little extra parmesan cheese over the top using a fine grater just for visual effect. This isn’t essential.
- Cook Time: 30
Nutrition
- Serving Size: 6