Rosemary and cheese bread wreath with spinach dip
This rosemary and cheese bread wreath makes a stunning centrepiece for your festive table. Serve it with spinach dip for a delicious starter.
Note: + cooling & 1 hour resting time
- 3 cups (450g) plain flour
- 2 tsp (1 sachet/7g) dried yeast
- 1 tbs caster sugar
- 2 tsp salt
- 1 cup (250ml) warm water
- 1/4 cup (60ml) extra virgin olive oil
- Milk, to brush
- 1 tbs sea salt flakes
- 2 tsp fennel seeds
- 2/3 cup (50g) finely grated parmesan
- 200g tub spinach dip
- Rosemary sprigs, to serve
Place the flour, yeast, sugar and salt in a large bowl. Make a well in the centre. Add the water and oil and stir to combine. Turn onto a lightly floured surface. Knead for 5 mins or until the dough is smooth and elastic. Transfer to a lightly greased bowl. Cover and set aside in a warm draught-free place for 1 hour or until the dough doubles in size.
Preheat oven to 200°C. Line a large baking tray with baking paper. Turn the dough onto a lightly floured surface. Knead until smooth. Divide into 16 even portions. Roll each portion into a ball. Arrange balls side-by-side in 2 circles on the lined tray to make a wreath, leaving a 12cm space in the middle. Lightly brush with milk. Sprinkle with salt flakes, fennel seeds and parmesan. Bake for 25 mins or until the rolls are golden brown and sound hollow when lightly tapped. Cool slightly.
Transfer bread wreath to a platter. Place a serving bowl in the middle of the wreath. Spoon dip into the bowl. Sprinkle with rosemary sprigs to serve.
Serve with finely grated parmesan
Make ahead: Bake the bread wreath up to 1 day ahead. Store in an airtight container and assemble on a platter with the dip when you’re ready to serve.