Bread and cheese go hand in hand, so we’ve created a delicious eatable bread wreath with a baked fetta centre.
Combine flour, salt, bread improver, sugar, yeast, oil and either the herbs or chilli flakes. Add most of the water to bring the dough together and knead for 10 minutes until the dough is smooth. (Hold back a little water to adjust moisture level, it is easier to add more if needed than try an adjust the moisture level once its in.) After kneading your dough for 10 minutes, take a small ball of the dough and stretch it out to make a window. This will tell you if the dough is ready.
Cover and allow to develop. This will take approx. 1 hr and the dough should double in size. Knock back the dough, rolling out into a sausage shape and cut into 25 g pieces. Then roll each piece of dough into a smooth ball. In a lined round baking dish place an oiled ramekin in the middle to build your bread wreath around. Place the dough balls in an inner and outer circle around the ramekin. Brush dough with lightly beaten egg and sprinkle with grated cheese. Allow to prove again, this will take approx. 45 mins. Bake at 180 degrees for approx 10 mins, remove from the oven and carefully remove the ramekin.
The hole created by the ramekin is where we bake the fetta. Cut the fetta to size and place it in the centre of the bread and return the bread back into the oven to continue cooking for a further 10 mins, until the outside is golden and sounding hollow when tapped. Remove the bread from the oven. Into a frying pan heat oil add the sliced red onion or approx 6 eschalots, cook for a couple on minutes then add the whole garlic cloves and continue cooking for 2 minutes. Next add the tomato and olives, continue cooking for another 2 mins until the tomato just starts to break down. While hot, place the onion, tomato mixture over the hot bread and serve immediately, with the rosemary circling the wreath. To eat, break a little bread roll from the wreath, break in half and fill with a little fetta, tomato etc. and enjoy!
30 mil olive oil, 10 cherry tomato halved, 6 cloves garlic whole, 10 pitted olives 1 red onion sliced or approx 6 eschalots. 4 long sprigs of rosemary