rosemary and provolone seeded knots

  • 1 cup (250ml) warm water
  • 2 teaspoons dried yeast
  • 1 tablespoon caster (superfine) sugar
  • 2½ cups (375g) plain (all-purpose) flour, plus extra for dusting
  • 1 teaspoon sea salt flakes
  • ½ cup rosemary leaves, finely chopped, plus 3 extra sprigs
  • 1½ cups (150g) grated provolone cheese
  • water, extra, for brushing

SEED SPRINKLE

  • 1 tablespoon finely chopped rosemary leaves
  • 1 teaspoon white sesame seeds
  • 1 teaspoon black sesame seeds
  • 1 teaspoons caraway seeds
  • 2 teaspoons sea salt flakes
  1. To make the seed sprinkle, place the rosemary, sesame seeds, caraway seeds and salt in a small bowl and mix to combine. Set aside.
  2. Preheat oven to 220°C (425°F). Place the water, yeast and sugar in a bowl and mix to combine. Set aside for 5 minutes or until the surface is foamy.
  3. Place the flour, salt, rosemary leaves and cheese in a large bowl. Add the yeast mixture and mix to combine. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth.
  4. Place in a lightly greased bowl, cover with plastic wrap and set aside for 40 minutes or until doubled in size.
  5. Punch out the air from the dough and roll out to a 40cm x 30cm rectangle. Cut lengthways into 3 x 10cm strips. Tie each strip into a knot and thread a sprig of rosemary through each.
  6. Place on a lightly greased large oven tray lined with non-stick baking paper. Brush the knots with water and sprinkle with the seed mixture. Cook for 12–15 minutes or until golden brown. Serve. Makes 3.
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