for 8 person

Dough

500 g	half-white flour
1 ¾ tsp	salt
1 tsp	sugar
½ cube	yeast (approx. 20 g), crumbled
3 dl	milk water (1/2 milk, 1/2 water)
2 tbsp	olive oil

Filling

70 g	butter, soft
1 bunch	wild garlic, finely chopped
50 g	grated Parmesan

To shape

30 g	grated Parmesan

To bake

30 g	butter, melted
½ bunch	wild garlic, finely chopped
a little	sea salt

How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Pour in the milky 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, wild garlic and cheese in a bowl.

To shape

On a lightly floured surface, roll the dough out into a rectangle (approx. 30 x 40 cm). Spread the filling on top. Cut the dough lengthwise into strips approx. 2 cm wide, then cut the strips into pieces. Place the dough pieces on the prepared tray, cover and leave to rise for a further 30 mins. Sprinkle the cheese on top.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 200°C. Combine the butter and wild garlic. Remove the bread from the oven, spread with the wild garlic butter while still warm, season with salt, serve lukewarm or cold.

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