Parmigiano Reggiano Pull-Apart Garland
This gorgeous garland of pull-apart bread is stuffed with tomato, olives, and Parmigiano Reggiano. A spectacular centrepiece!
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Cooking tools:
- Rolling pin
- Kitchen scale
- Cooling rack
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Measuring spoon
- Measuring cup
- Kitchen towel
- Spoon
Ingredients
- 500g White bread flour, plus extra for sprinkling
- 1 tsp Salt
- 1 tbsp Caster sugar
- 1 Rounded tsp. easy-blend yeast
- 300ml Warm water
- 4 tbsp Red pesto or sun-dried tomato paste
- 2 tbsp Fresh rosemary, finely chopped
- 150g Parmigiano Reggiano, finely grated
- 1 tbsp Poppy seeds or sesame seeds
- Parmigiano Reggiano shavings, rosemary sprigs
- Olives, artichokes and sun-dried tomatoes in olive oil, to serve
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