Garlic bread and melty baked cheese wreath recipe | delicious. Magazine

Ingredients

• 500g vacherin (see Know-how), tunworth or camembert cheese, at room temperature
• Few fresh thyme sprigs
• 2 tbsp dry white wine
• For the dough
• 7g sachet fast-action dried yeast
• 2 tsp caster sugar
• 450g strong white bread flour, plus extra to dust
• 1 tbsp fresh thyme leaves, finely chopped, plus extra to scatter
• ½ tbsp fine salt
• 5 tbsp whole milk, warmed
• 4 medium free-range eggs, beaten, plus 1 extra egg, beaten, to glaze
• 40g unsalted butter, softened
• Oil for greasing
• 50g gruyère cheese, finely grated
• 2 fresh thyme sprigs, leaves picked
• Maldon sea salt flakes to scatter
• For the garlic-herb pesto
• 15g shelled walnuts
• 15g pine nuts
• 6 fresh sage sprigs, leaves picked
• 3 fresh thyme sprigs, leaves picked
• 3 fat garlic cloves, crushed
• 4 tbsp olive oil
• 25g gruyere cheese, finely grated
• You’ll also need…
• Stand mixer fitted with a dough hook; paddle attachment
• Large baking sheet lined with non-stick baking paper