Ingredients:

  • 500g bread flour
  • 300ml warm water (105°F)
  • 7g instant yeast
  • 15g honey
  • 10g fine sea salt
  • 30ml extra virgin olive oil (for dough)
  • 45ml extra virgin olive oil (for filling)
  • 4 cloves fresh garlic, minced
  • 15g fresh parsley, finely chopped
  • 1 tsp fresh rosemary, minced
  • 150g aged sharp cheddar cheese, freshly grated
  • 0.5 tsp red pepper flakes
  • 1 large egg
  • 1 tsp water
  • 1 tsp flaky sea salt

Instructions:

  1. In a large mixing bowl or the bowl of a stand mixer, combine warm water, honey, and instant yeast. Let sit for 5-10 minutes until foamy.
  2. Add the bread flour, fine sea salt, and 30ml of olive oil to the yeast mixture. Using a dough hook, knead on medium-low speed for 8-10 minutes until the dough is smooth, elastic, and slightly tacky.
  3. Place the dough in a lightly greased bowl, cover with a damp cloth, and allow to rise in a warm, draft-free environment for 1 hour 15 mins, or until doubled in size.
  4. While the dough rises, prepare the filling by mixing 45ml of olive oil with minced garlic, chopped parsley, rosemary, and red pepper flakes in a small bowl.
  5. Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches.
  6. Spread the garlic herb oil evenly over the dough surface and sprinkle with the grated aged cheddar. Roll the dough tightly into a log starting from the short side.
  7. Using a sharp knife or bench scraper, cut the log in half lengthwise to expose the layers. Twist the two strands together into a braid and place into a parchment-lined 9x5 inch loaf pan.
  8. Whisk the egg with 1 teaspoon of water to create an egg wash. Brush the top of the loaf generously and sprinkle with flaky sea salt.
  9. Bake in a preheated oven at 375°F (190°C) for 30 minutes, or until the internal temperature reaches 190°F and the crust is a deep golden brown. Let cool for at least 20 minutes before slicing.