Italian bread with parmesan and rosemary

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Lush and flavorful bread with a simple Italian recipe.

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Italian bread with parmesan and rosemary

INGREDIENTS

For the dough you need:

  • 450-500 grams of flour.
  • 250 ml. – water
  • 7 gr. dry yeast
  • 1 tsp. salt
  • 1 tbsp. sugar
  • 2 tbsp. olive oil

for stuffing:

  • 100 gr. – parmesan cheese
  • 2 tbsp. rosemary
  • 1 tbsp. sesame seeds for sprinkles

STEP BY STEP RECIPE

Mix the yeast, warm water and sugar, let stand for 10 minutes.

Sift flour, add yeast mixture, olive oil and salt. Knead the dough.

Knead for a long time – until it begins to stick from hands. Place the dough in a flour-sprinkled bowl of a multicooker.

Italian bread with parmesan and rosemary

Set the “YOGURT” mode. and let the dough rise for 1 hour. After one hour turn off the mode, knead the dough, roll it into a layer about 5 mm thick.

Italian bread with parmesan and rosemary

Spread the grated cheese and rosemary evenly over the surface of the dough.

Use a knife to cut the dough into even rectangles.

Italian bread with parmesan and rosemary

Roll up the rectangles into rolls.

Italian bread with parmesan and rosemary

Grease the bowl of the multicooker with oil.

Place the rolls not too tightly in the mold.

Italian bread with parmesan and rosemary

Brush the surface with oil and sprinkle with sesame seeds.

Close the lid. Set the “YOGURT” mode. Let stand for 30-40 minutes and without opening the lid turn off the “YOGURT” mode. Switch to “Baking” mode, time – 50 minutes.

Italian bread with parmesan and rosemary

Leave the finished bread in a bowl to rest for 5-10 minutes, then use a steamer to place the bread on a board.

The bread can be sliced or simply broken off into rolls.

Italian bread with parmesan and rosemary

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