Savory Cheese/Garlic and Spinach Tomato Bread Rings by chef Melissa

The dough recipe is enough to make two pull apart rings. I like to make two different flavors, so have included the ingredients for two kinds. A friend told me they call this “Tear and Share” bread on the British Baking show. I love that!

DOUGH INGREDIENTS for both rings:

• 1 package yeast (7 grams)
• 2 tablespoons granulated sugar
• 1 cup warm water (105 to 115 F)
• 2.5 cups high gluten flour (can use all purpose, but the texture is nicer with high gluten)
• 1 tsp salt
• 1 tablespoon L'arte Extra Virgin Olive Oil

SAVORY INGREDIENTS for both rings:

• 1/4 cup L'arte Extra Virgin Olive Oil
• 3 tablespoons butter, room temperature
• 4 cloves garlic, finely chopped
• salt and pepper to taste

CHEESY GARLIC TOPPING INGREDIENTS (enough for 1 ring):

• 1-2 tablespoons chopped Italian Parsley
• 2/3 cup finely grated cheese (I used a pizza blend and added a little Parmesan, but just about any cheese works)

SPINACH TOMATO TOPPING INGREDIENTS (enough for 1 ring):

• 1 ounce chopped spinach stems removed (chop to pieces less than 1/2”)
• 2-3 TBS oil packed, sun dried tomatoes (or dried that have been soaked in warm water for 30 minutes)
• 2-3 ounces Goat Cheese, crumbled
• ½ tsp fresh rosemary, finely chopped
• ½ tsp oregano (fresh is preferred but dry is ok too)

PREPARATION:

1. Combine yeast, sugar and water in a small bowl. Set aside for 5-10 minutes until the mixture is foamy and has increased in size.
2. Mix salt and flour in a bowl, make a center well and add the yeast mixture. Mix till the ingredients are combined.
3. With a stand mixer, using a dough hook, mix on medium speed for about 6 minutes, adding a slight amount of flour, if needed to form a smooth dough. Or – place on a floured surface and hand knead for 10-15 minutes.
4. If making a spinach ring, divide dough in half and knead the chopped spinach into half the dough.
5. Place dough in a oiled bowls, cover and set in a warm location for about an hour. Dough should double in size.
6. Mix EVOO, butter, garlic, salt and pepper in small bowl.
7. Divide dough into 2 pieces (if not already done).
8. On a lightly floured surface, roll dough into rectangles of roughly 8 x 14”. Spread all but 2 TBS of the EVOO/Garlic mixture over the two rectangles. Spread remaining toppings over the rectangles.
9. Roll dough into 14” logs. Cut through the logs, almost to the bottom.
10. Place dough logs into a lightly oiled 8-10” pan, forming a ring, with the cuts facing up.
11. Spread the remaining garlic oil mixture on top of the rings. Cover and let rest for 30 minutes. Should rise a little bit.
12. Bake at 425º for about 20 minutes until golden brown.
13. Enjoy and try not to eat it all!