for 1 piece

Dough

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

Filling

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

Tear and share bread

a little	half-white flour
130 g	grated Gruyère

How it's done

Dough

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.

Filling

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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