So when I made this last weekend I literally winged it as I went along. I adjusted my sweet dough and used that as a base, and came up with the filling based upon what I had in the pantry and what I thought went together. A few people have asked for this recipe so here it is though I am pretty certain it isn’t perfect. Let me know how it works out for you if you try it!
1 cup Whole Milk
4 tbsp Butter (57g)
1 tbsp active dry yeast
1/2 cup water (105°-110°F)
1 tsp sugar
1 egg at room temperature
3 3/4 cups AP Flour (450g)
1 tbsp dried rosemary
1/2 tsp sea salt
Olive Oil (for bowl)
2 sticks of butter softened 10-12 slices of bacon (pre-cooked (Not crisp) chopped
3 garlic cloves minced
100g sun dried tomatoes (3.5oz)
1 cup grated Parmesan
1/4 tsp salt
1/2 tsp pepper
1/2 tsp dried chili flakes
Flaked Sea Salt
Combine milk and butter in a small saucepan and heat just until butter has melted. Remove from heat and allow to cool completely.
While the milk mixture is cooling; stir the 1 tsp of sugar into the 1/2 cup warm water with the yeast to activate the yeast. It should become frothy in about 5-7 minutes.
While the yeast is frothing, soak your sun dried tomatoes in two cups of hot tap water to soften for two hours.
In a large mixing bowl, or the bowl of a stand mixer beat the egg then add the cooled milx mixture, the yeast mixture, flour, rosemary and salt. Stir until just combined and you have a shaggy dough. If working by hand, tip on to a highly floured surface and knead until the dough is smooth and elastic (the dough will be sticky so be sure not to add too much flour. If using a stand mixer, mix on low until the dough comes together, then increase the speed to medium until the dough is smooth and elastic (about 10 minutes or so).
Place the dough in a lightly oiled bowl and cover it tightly with cling wrap and let raise for an hour or until doubled in size. Another option and one I recommend is to place the dough overnight in the refrigerator for a slow rise. The creates a better flavour and the cold dough is easier to roll out the next morning.
Prepare a baking sheet with a piece of parchment paper.
For the filling; finely chop your tomatoes and bacon, dice your garlic and add it all to a medium bowl. Add your salt, pepper and chilli flakes. Mix in the softened butter to make a compound butter. Once combined, stir in the Parmesan cheese.
Tip the dough out on to a lightly floured surface and stretch the dough into a rectangle about 1/8 inch thick, approximately 12 inches by 20 inches. If the dough is pulling back, cover it with a tea towel for 5 minutes or so to let it rest and then continue. Once rolled out to the desired dimension spread the compound butter over the dough evenly using your hands (which is what I do) if it it is too messy an offset spatula works well too. Leave about an 1/2 of exposed dough on one long end of the rectangle.
At this point you can add additional Parmesan cheese on top of the mixture of desired. Starting at the long end start rolling your dough into a log, towards the one inch space you left free of filling. I tend to roll it towards me, top down. Pinch the seam a bit to seal, ensure the seam is on the bottom, and place on the prepared baking try and connect the two ends to form a circle, tucking one end into the other as best you can. Place a teal towel over this and place in the refrigerator for 30 minutes to firm up.
After 30 minutes, remove from fridge and make slices only about 3/4s of the way through at 12 o’clock, 6 o’clock, 3 o’clock and 9 o’clock, the 1/4 inch should all still be attached on the inner part of the circle. Between those slices you have created, make 3 or 4 even slices only 3/4 of the way through. Turn each roll gently on it’s side, overlapping the once next to it so they are about about a 45 degree angle. If you have a small pastry ring or heat proof bowl place it in the center of the wreath to keep the circle round as it proofs and bakes.
Cover with a tea towel and let raise for an additional 30 to 45 minutes, until almost doubled. While the wreath is rising preheat your oven to 375°F and make sure your rack is centred in the oven.
When almost doubled in size, remove tea towel and whisk the egg in a bowl. Brush the entire ring with the egg wash and sprinkle with flaked sea salt.
Bake for 30-40 minutes until the wreath is evenly browned. Let cool for 20 minutes or so to firm up before serving. A marinara dipping sauce is an excellent idea too!