for 20 pieces

Dough

500 g	white flour
1 ½ tsp	salt
¼ cube	yeast, (approx. 10 g), crumbled
3 dl	water
3 tbsp	olive oil

Cheese bread

100 g	double cream
120 g	Appenzeller, coarsely grated
1 tbsp	flat-leaf parsley, finely chopped
a little	sea salt to serve

How it's done

Dough

Mix the flour, salt and yeast in a bowl.

Add the water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Cheese bread

On a lightly floured surface, roll the dough out into a rectangle of approx. 30 x 40 cm. Brush the dough with the double cream, cut crosswise into 5 and then lengthwise into 4 strips to create rectangles. Sprinkle with the cheese, parsley and fleur de sel. Fold together the strips of dough, layer in the prepared dish. Cover and leave to rise at room temperature for a further 30 mins.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the pan and serve immediately.

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