Mediterranean Rosemary Wreath
- Total Time: 1 hour 15 mins
- Yield: 2 large wreaths
Description
This gorgeously looking bread brings the smells and flavors of the Mediterranean right into your own home.
Ingredients
- 2 1/2 cups bread flour
- 1 cup plain flour
- 10g instant yeast
- 10g salt
- 50ml extra virgin olive oil
- 1 large egg
- 3/4 cup warm milk
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped sun-dried tomatoes
- a large handful rosemary leaves- chopped
- a glug of olive oil
- Egg wash as needed
Instructions
- In a stand mixer with dough hook, combine the bread flour with the remaining ingredients except plain flour.
- Knead slowly and add in the plain flour, just enough to form elastic tacky dough.
- Keep dough in greased bowl until doubles in size.
- Punch down the air after dough has bulked up, and roll to form 2 rectangles. You have an option of chilling half of the dough until later use.
- Sprinkle the top with feta cheese, rosemary, sun dried tomato and drizzle of olive oil.
- Roll tightly, and slit the dough all the way lengthwise. ( refer to pic above).
- Twist the log and coil inward to form a wreath, combining both ends together.
- Brush top with egg wash.
- Bake at preheated oven of 395F for 12-14 minutes.
Notes
If hand kneading, follow the steps as above, it will take only slightly longer than stand mixer but totally doable.
- Prep Time: 1 hour
- Cook Time: 15 mins
- Category: Baking
- Cuisine: Mediterranean
