Garlic, Herb & Cheese Tomato Swirls

Nothing can ever beat the smell of fresh bread baking! Well maybe if you have some cheese to the bread… The smell gets even better! I’ve made these a few times, but recently bought one of Chef Bernie’s Sauce (Sweet Tomato & Thyme) this sauce has made it 100% better!

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Ingredients

500g Bread Flour

7g Fast-action yeast

1 1/2 tsp Caster Sugar

2 tsp Salt

300ml Luke warm water

3 tbsp Oil

120g Fresh Grated Parmigiano

2 1/2 tbsp garlic puree

2 tbsp tomato puree

125g Chef Bernie’s Tomato & Thyme Sauce, If you can’t get hold of this. Passata herb sauce will do.

4 tbsp of Dried parsley

Spray Oil

1 tsp of White Pepper

Plus extra self-raising flour for dusting

Utensils

x2 Large baking sheet

Rolling pin

Wooden spoon

Small pyrex bowl

Large mixing bowl

Sharp knife

Greaseproof paper

Tablespoon

 

Instructions

 

  1. Combine the flour, yeast, salt and caster sugar in a large mixing bowl. I mix mine together with a wooden spoon.
  2. Once the dry ingredients are combined make a well in the center of the flour. (This is in preparation for the wet ingredients).
  3. Measure 300ml of the luke warm water and pour into the well of the flour.  Add 3 tbsp of oil.
  4. Gradually mix the flour, add 5g of the parmesan cheese and the parsley to the dough keep stirring until it forms a dough.
  5. Place your dough into a lightly oiled, covered pyrex bowl (with cling film) and leave to prove for an hour. (Whilst your dough is proving do the washing up – you’ll regret it if you leave until the end). Whilst your dough is proving preheat the oven to 200c
  6. Once your hour prove has finished, sprinkle self-raising flour onto a clean counter top. And knead your dough for 10 minutes, whilst you’re kneading the dough incorporate 35g of the cheese into the dough.
  7. Once your have finished kneading the dough, roll the dough out into a large rectangle.
  8. Pour Tomato Sauce/ Passata into a small bowl and add two tablespoons of tomato puree, teaspoon of garlic puree into the mixture. Stir all the ingredients together until it is smooth.
  9. Using a tablespoon spread thinly the tomato sauce over your dough, then sprinkle the some cheese on top.
  10. Use one of the edges to start rolling your dough into a sausage shape. Use a sharp knife and cut the dough into slices (around 3cm thick). Continue to do this until you have 12 slices.
  11. Spray some oil onto two large baking sheets, and cut two piece of greaseproof paper and then spray more oil on top.
  12. Take one of your slices and place on the greaseproof paper light squish it down. You should now see a lovely swirl pattern. Repeat this to all of the slices.
  13. If you have any remaining tomato sauce that come of the rolled dough spread onto of the swirls. Sprinkle with parmesan cheese and lightly spray with oil.
  14. Place your swirls in the oven and bake for 15/10 minutes. Once out of the oven transfer to a cooling rack, tap the bottom of the swirls to check they sound hollow.

Best eaten warm, Enjoy! Garnish with Parmigiano and fresh parsley!

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