Rosemary And Provolone Seeded Knots | Donna Hay

Ingredients

• 1 cup (250ml) warm water
• 2 teaspoons dried yeast
• 1 tablespoon caster (superfine) sugar
• 2½ cups (375g) plain (all-purpose) flour, plus extra for dusting
• 1 teaspoon sea salt flakes
• ½ cup rosemary leaves, finely chopped, plus 3 extra sprigs
• 1½ cups (150g) grated provolone cheese
• water, extra, for brushing
• 1 tablespoon finely chopped rosemary leaves
• 1 teaspoon white sesame seeds
• 1 teaspoon black sesame seeds
• 1 teaspoons caraway seeds
• 2 teaspoons sea salt flakes