Festive bread knots with Looye Honeytomatoes and ricotta dip | Looye Kwekers

Ingredients

• 180 g Looye Honingtomaten
• 300 g Flower
• 125 ml Water
• 12 g Salt
• 5 g Brown sugar
• 20 g Butter
• 7 g Dry yeast
• 2 tbsp Dried Italian herbs
• 50 ml Olive oil
• 2 cloves Garlic
• 2 sprigs Rosemary
• 3 sprigs Fresh thyme
• 1 pinch Coarse sea salt
• 150 g Buffalo mozzarella
• 70 g Parmesan cheese
• 1 tsp sesame seeds
• 250 g ricotta
• 1/2 Lemon
• 5 g Fresh basil
• 1 Shallot
• 1 pinch Fine sea salt
• 1 pinch Black pepper
• 5 g Tarragon