John Myers
Ingredients for 1 servings:
- 450 g flour
- 1 cube of yeast
- 150 ml water, warm
- 2 tsp sugar
- 2 tbsp sea salt
- 2 tbsp olive oil
- 3 carrots
- 3 garlic cloves
- 2 tbsp butter
- 50 g Parmesan
- 3 tsp herbs de Provence
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 15 minutes
similar to Ciabatta
Add the yeast to the warm water, add the sugar, and mix well. I always let the mixture sit on the stovetop on the lowest heat for 15 minutes. In the meantime, finely grate the carrots and set aside. Put the flour in a mixing bowl. Add the yeast mixture and knead well. Add the carrots, salt, oil, Provençal herbs, and a finely chopped garlic clove and knead everything into a smooth dough. The dough is best when nothing sticks to the bowl, but the entire dough sticks to the dough hook. If this isn’t the case, add a little more flour. Cover the dough and let it rise in a warm place for 45 minutes. For the filling, finely chop the remaining garlic cloves and mix well with the Parmesan and butter. Shape the bread dough into a long log on a well-floured work surface. Cut diagonal ridges into it and fill with the garlic, Parmesan, and butter mixture. Close the ridges and let it rise again, covered, for about 20 minutes. In the meantime, preheat the oven to 200°C (top/bottom heat). Bake the bread for about 25-30 minutes.
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