Garlic & herb tear and share bread

Garlic & herb tear and share bread

Total: 2 hr 35 Min. | Active: 30 Min.
Nutritional value / 100 g: 190 kcal
, Fat: 9 g
, Carbohydrate: 21 g
, Protein: 6 g


1 piece


The original recipe with guaranteed success is for 1 piece. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


500g half-white flour
1 ½tsp salt
½cube yeast (approx. 20 g), crumbled
3dl water
2tbsp olive oil


80g salted butter, soft
3 garlic cloves, pressed
2tsp rosemary needles, finely chopped
2tsp thyme leaves, finely chopped
a little pepper

Tear and share bread

a little half-white flour
130g grated Gruyère
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1 loaf tin (approx. 30 cm), fully lined with baking paper

How it's done


Mix the flour, salt and yeast in a bowl. Pour in the water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.


Mix the butter with all the other ingredients up to and including the pepper.

Tear and share bread

On a lightly floured surface, roll out the dough to a 30 x 40 cm rectangle. Spread the filling on top, sprinkle with 2/3 of the cheese and press down gently. Cut the dough crosswise into 5 strips, then rectangles of approx. 5 x 7 cm. Stack the rectangles on top of each other, transfer to the loaf tin, sprinkle with the remainder of the cheese.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.

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