|300 ml||water — lukewarm|
|1 tbsp||instant yeast|
|1 tbsp||olive oil|
|500 g||white bread flour|
|1/2 cup||fresh basil — finely chopped|
|1/2 cup||fresh parsley — finely chopped|
|1/4 cup||fresh rosemary — finely chopped|
|1/3 cup||parmesan cheese — for sprinkling|
|1||red onion — small- to medium-sized, sliced|
|2||garlic cloves — crushed|
In an electric mixer (with the bread hook attachment) or in a large bowl, combine water, yeast, salt, sugar, olive oil and butter. Allow to sit for 5 minutes or until the yeast starts to bubble.
Add the flour and half of the basil, parsley and rosemary.
Mix until the dough forms a ball. Knead by hand or machine for 10 minutes until the dough is soft and warm.
Place the dough in a lightly floured bowl and cover with clingwrap or a damp cloth. Place in a warm area. Allow the dough to rise for one hour or until it has doubled in size.
Knock the dough down and roll it out into a rectangular shape (approx. 50cm x 20cm).
Cover the surface with 1T of olive oil then sprinkle over the rest of the herbs and parmesan.
Fry the sliced onion and garlic in the Le Creuset 24cm Signature Round Casserole with about 1 tsp of olive oil until soft and translucent (about 5 minutes).
Place the sliced onions and garlic over the herbs and parmesan and roll the dough to make a swiss roll shape. Place the dough in the centre of the casserole, cover, and allow to rise for 45 minutes – 1 hour.
Preheat the oven to 180°C.
Once the dough has risen, place the casserole into the oven and bake for 45 minutes without the lid on.
Remember to tag @lecreusetsa when you bake this recipe!