Wild Garlic Bread Tear & Share

Step 1

Put the flour, yeast, sugar, salt and, 2 tbsp olive oil into a large bowl. Add half the water and start to bring the dough together with your hands.

Step 2

Continue to add the water until you have a soft dough.

Step 3

Knead the dough for 10 minutes.

Step 4

Put the flour, 2 tbsp of olive oil, salt, sugar, yeast, and water into the bowl of a stand mixer with a dough hook attached.

Step 5

Put the mixer on low to start then when all the ingredients have combined, mix on medium for 5 minutes.

Step 6

Tip into a clean, oiled bowl and cover with oiled cling film. Leave to rise for 1 1/2 to 2 hours or until doubled in size.

Step 7

Put the flour, yeast, sugar, salt, 2 tbsp olive oil, and water into the bread machine pan.

Step 8

Follow the instructions for your own bread machine for white bread dough. My Panasonic bread machine is 'Menu 16' and lasts for 2 hours 20 minutes, this includes the proving time.

Step 9

Line the baking tin with baking parchment

Step 10

Roll out the dough into a rectangle shape about 24 x 46 cm (9 x 18") and 1.5 cm (0.5 ") thick.

Step 11

Spread the Wild Garlic Pesto over the dough.

Step 12

Cover the pesto with 75 g of grated cheese.

Step 13

Roll the dough from the long side into a swiss roll shape.

Step 14

Cut the dough into 4 cm (1.5 in) slice with a sharp knife and place close together, flat side up, in a roasting tin or deep-sided baking tray.

Step 15

Drizzle with the olive oil and scatter the remaining grated cheese over the top.

Step 16

Cover and leave to prove for about 30 minutes or until doubled in size.

Step 17

Bake in a pre-heated oven at 220C (200C Fan), 425F for 15-20 minutes until golden brown.

Step 18

Leave for 20 minutes until the bread is cooled a little, then tear and share, the warm rolls.