sage, speck and roasted garlic pull-apart bread

  • 1 cup (250ml) milk
  • 50g unsalted butter, chopped 
  • 1 tablespoon caster (superfine) sugar 
  • 2 teaspoons dry yeast 
  • 3¼ cups (485g) plain (all-purpose) flour, plus extra for dusting 
  • ½ teaspoon sea salt flakes 
  • 2 eggs 
  • 250g speck, rind removed and chopped 
  • 12 cloves garlic, skin on 
  • 1 bunch sage, leaves picked, plus 
  • ⅓ cup extra leaves 
  • ½ cup (125ml) extra virgin olive oil 
  • 1½ cups (150g) grated fontina 
  • ½ cup (65g) dried cranberries 
  • ½ cup (70g) pistachios, chopped
  1. Place half the milk in a small saucepan over high heat and bring to a simmer. Remove from the heat, add the butter and sugar and stir until the butter has melted. Add the remaining milk and set aside for 5 minutes. Add the yeast, stir to combine and set aside for 5 minutes or until the surface is foamy. 
  2. Place the flour, salt, eggs and yeast mixture into the bowl of an electric mixer with a dough hook attached and beat for 5 minutes or until the dough is smooth. Transfer to a lightly greased bowl, cover with plastic wrap and set aside for 30 minutes or until doubled in size. 
  3. Preheat oven to 200°C (400°F). Place the speck and garlic on a large oven tray and cook for 10–12 minutes or until the speck is crisp. Set the speck aside and allow the garlic to cool slightly. 
  4. Squeeze the garlic cloves from their skins and place in a small food processor. Add the sage bunch and ⅓ cup (80ml) of the oil and process until well combined. Set aside. 
  5. Roll out dough on a lightly floured surface to a 32cm x 35cm rectangle. Spread the dough with the sage mixture and top evenly with the speck, fontina, cranberries and pistachio. Cut the dough in half lengthways. 
  6. Starting from the longest edge, roll each strip to enclose. Cut each roll into 16 rounds. Arrange the rounds in a lightly greased 24cm round or oval heavy-based ovenproof baking dish. Cover with plastic wrap and set aside for 30 minutes or until doubled in size. 
  7. Remove the plastic wrap, top with the remaining oil and cook for 20–22 minutes or until golden brown and cooked through. Add the extra sage leaves and cook for a further 5 minutes until the sage is crisp. Serve. Serves 6–8

Photography: Anson Smart

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