Tasty tear and share garlic bread with soft cheese, parmesan and garlic.
Hassleback Cheesy Herb Bread
500g pack Garlic & Rosemary Focaccia Bread Mix
20g Parmesan Cheese, grated
310ml Warm Water
2tbs Olive Oil
For the filling
200g Soft Cheese
15g Parmesan Cheese
1 Garlic Clove, peeled and crushed
1 tsp Mixed Herbs
For the glaze
2 tbs Olive Oil
Place the bread mix and Parmesan cheese into the mixing bowl of a stand mixer fitted with a dough hook.
Blend in the water and olive oil on a slow speed and mix for 5 minutes to form a soft, stretchy dough.
Form the dough into a ball, then leave to rest for 5 minutes.
Roll the dough out, on a lightly oiled surface, in to a rectangle, approx. 25 x 35cm.
Combine the cream cheese, garlic, Parmesan and mixed herbs and spread over the dough.
Roll the dough up like a Swiss roll, then place onto a greased and lined baking tray, forming a horseshoe shape.
With a sharp knife, create indents all along the dough to create the Hassleback effect. Set aside to prove in a warm place for 30-35 minutes until the dough has doubled in size (recreate the Hassleback effect, if necessary). Brush with half of the olive oil.
Pre-heat the oven to 200°C/Gas Mark 7.
Bake the Hassleback bread for about 20 minutes until golden brown and cooked, then drizzle over the remaining olive oil.
Cut into wedges and serve warm or cold.