Description
A rich, yeasted loaf layered with garlic, fresh herbs, and melted cheese. The swirled design creates golden, blistered stripes that crackle under the tooth, offering a balance of savory umami, herbal brightness, and buttery warmth.
Ingredients
4 cups all-purpose flour
1 1/2 cups warm water (105°F)
1 packet active dry yeast
1 small spoon salt
4 cloves minced garlic
1/2 cup fresh herbs
1 cup shredded semi-hard cheese
2 tablespoons olive oil
Instructions
Proof the yeast: In a large bowl, dissolve the yeast in warm water. Let sit 5–10 minutes until foamy
Mix dry ingredients: Whisk flour and salt in a separate bowl
Combine wet/dry: Add the bloomed yeast mixture to the flour. Mix for 2 minutes with a paddle attachment
Oil and knead: Add olive oil and knead for 8–10 minutes on a floured surface until smooth
First rise: Oil the bowl lightly. Cover the dough and let rise until doubled (1 hour at 75°F)
Prepare fillings: In a small bowl, mix garlic, herbs, and cheese
Roll dough: Flatten into a 12×16 inch rectangle on a floured board
Spread fillings: Evenly distribute the garlic/herb mixture, leaving a 1-inch border
Roll dough tightly: Begin at the long edge and roll into a tight log
Cut and twist: Slice the log lengthwise. Twist the halves together into a loose braid
Preheat oven: Set to 425°F while shaping the dough
Finish shaping: Brush olive oil on top. Place on parchment-lined baking sheet
Bake: Bake for 25–30 minutes until golden brown
Cool: Let cool for 10 minutes before slicing
Notes
Use bread flour for better rise
Adjust salt to taste with flaky sea salt
Replace fresh herbs with 1/3 the amount of dried herbs
Storage: Store in an airtight container for up to 3 days
Swirled technique prevents fillings from pooling during baking
- Prep Time: 25
- Cook Time: 30
- Category: Breakfast
- Method: Baking
- Cuisine: Contemporary