Bubble Bread with Parmesan Herb Butter

Ingredients for 1 servings:

• 500 g wheat flour type 550 (type 405 also works)
• 300 ml water, lukewarm
• 10 g fresh yeast or 1 tsp dry yeast
• 2 tbsp extra virgin olive oil
• 1 tsp salt
• 1 pinch(s) of sugar
• 100 g butter
• 25 g Parmesan, grated
• 1 tsp salt
• 1 ½ tbsp Italian herbs, frozen or fresh
• e.g. Parmesan, grated, for sprinkling

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Combine lukewarm water, sugar, and yeast in a mixing bowl and stir until the yeast has dissolved. Let everything rest for about 10 minutes until the surface becomes foamy. Add the flour, olive oil, and salt and knead everything for about 5-7 minutes. Then cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, until it has doubled in size. To make the Parmesan herb butter, put the butter, salt, 20g of Parmesan cheese, and Italian herbs in a small saucepan and let it melt slightly. Scoop out small portions of dough (about 15-17g) and shape them into balls. Place these in a circle in a cake pan greased with butter or the Parmesan herb butter. Cover again and let rise for about 15 minutes. Preheat the oven to 180°C (top/bottom heat). Brush the balls with the remaining Parmesan herb butter and sprinkle with a little Parmesan cheese. Bake in the preheated oven on the middle rack for about 20-30 minutes until golden brown. Remove from the oven and serve immediately. Bubble bread tastes best warm. I had some leftover Parmesan herb butter and ate it with various dips.