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!
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
1 tsp of White Pepper
Plus extra self-raising flour for dusting
x2 Large baking sheet
Small pyrex bowl
Large mixing bowl
- Combine the flour, yeast, salt and caster sugar in a large mixing bowl. I mix mine together with a wooden spoon.
- Once the dry ingredients are combined make a well in the center of the flour. (This is in preparation for the wet ingredients).
- Measure 300ml of the luke warm water and pour into the well of the flour. Add 3 tbsp of oil.
- Gradually mix the flour, add 5g of the parmesan cheese and the parsley to the dough keep stirring until it forms a dough.
- 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
- 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.
- Once your have finished kneading the dough, roll the dough out into a large rectangle.
- 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.
- Using a tablespoon spread thinly the tomato sauce over your dough, then sprinkle the some cheese on top.
- 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.
- Spray some oil onto two large baking sheets, and cut two piece of greaseproof paper and then spray more oil on top.
- 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.
- 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.
- 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!