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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
There are no comments for this entry yet.