Ingredients

• 30g Parmesan Cheese
• 15g Flat-Leaf Parsley
• 15g Fresh Chives
• 70g Sundried Tomato
• 100g Feta Cheese
• 4 tablespoons Extra Virgin Olive Oil
• 1 teaspoon Black Pepper
• 500g Bread Flour
• 7g Quick-Rise Yeast
• 2 teaspoons Salt
• 1 teaspoon Caster Sugar
• 320g Water
• 1 Egg

Tools

• Oven
• Plastic wrap
• Chef Patissier XL
• Kenwood bowl - chef patissier xl
• Easywarm bowl
• Lightly floured surface
• Round pan - 23cm (9")

Method

1. Attach K Beater
2. Add feta cheese, parmesan cheese, flat-leaf parsley, fresh chives, extra virgin olive oil and black pepper to the Kenwood Bowl
3. Mix until combined - approx 30 sec, Speed 3
4. Remove the bowl from the machine
5. Cover with plastic wrap
6. Chill in fridge and continue
7. Attach Dough Tool
8. Add bread flour, quick-rise yeast, salt, caster sugar, extra virgin olive oil and water to the EasyWarm Bowl
9. Knead with splashguard fitted until elastic - 5 min, Speed 1
10. Remove Dough Tool
11. Prove with splashguard fitted - 1 hr, 2
12. Grease a clean round pan then set aside
13. Transfer dough to lightly floured surface
14. Stretch the dough out and press gently to remove the air bubbles
15. Roll out into a rectangle
16. Remove the cheese and herbs mixture from the fridge
17. Transfer cheese mixture to dough
18. Add sundried tomato to the dough
19. Roll into a log
20. Cut equal pieces
21. Transfer shaped dough to round pan
22. Cover with kitchen towel
23. Prove - 40 min
24. Pre-heat oven - 180°C
25. Remove the kitchen towel from the pan
26. Brush with egg
27. Bake until golden brown - 45 min, 180°C
28. Remove from oven
29. Let cool slightly - 10 min
30. Serve warm

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