INGREADIENT

• 300 g bread flour
• 7 g instant yeast
• 1 tsp salt
• 3/4 cup water warmed
• 1 tbs olive oil
• 100 g butter room temperature
• 4 garlic cloves crushed
• 1 tbs fresh flat-leaf parsley finely chopped
• 1/2 cup mozzarella grated

Direction

1. Combine flour, yeast and salt in a large bowl. Add warm water and 2 teaspoons oil. Stir until dough comes together.
2. Turn dough onto a lightly floured surface. Knead for 2-3 minutes or until dough is smooth.
3. Coat a large bowl with remaining oil. Place dough in oiled bowl. Cover with clean tea towel. Stand in a warm, draught-free place, for 1 hour or until doubled in volume.
4. Combine butter, garlic and parsley in a small bowl. Season.
5. Punch dough down with fist. On a lightly floured surface, roll out dough to a large rectangle about 40cm x 35cm.
6. Spread all but 2 tablespoons butter mixture over dough. Sprinkle with cheese.
7. Starting by 1 long side, roll dough. Pinch edges to seal. Roll log until an even width.
8. Preheat oven to 220C or 200C fan-forced. Line a large baking tray with baking paper.
9. Arrange log in a circle on prepared tray, pinching edges together. Cut all around at 2.5cm intervals without cutting all the way through.
10. Spread top with remaining 2 tablespoons of butter mixture.
11. Cover bread with a large bowl. Stand for 45 minutes in a warm place or until doubled in size.
12. Bake for 25-30 minutes or until golden and cooked through. Stand on a wire rack for 10 minutes before serving.