Vacherin Fribourgeois AOP & Herb Bread Wreath
Ingredients
Serves 10
| 2.5 dl | Lukewarm water |
| 25 g | Fresh yeast |
| 1.5 tbsp | Olive oil |
| 1.5 tsp | Salt |
| 5-6 dl | Wheat flour |
| 1 | Egg |
| 2 dl | Baby spinach |
| 8 | Sage leaves |
| 1 | Sprig rosemary |
| 1 dl | Flat-leaf parsley |
| 3 | Garlic cloves |
| 1 tsp | Salt |
| 0.5 dl | Olive oil |
| 1 | Jar (280/160 g drained) artichoke hearts |
| 1 dl | Sun-dried tomatoes, finely chopped |
| 3 tbsp | Capers |
| 100 g | Vacherin Fribourgeois AOP |
Instructions
- Prepare the dough: Dissolve the yeast in lukewarm water. Add the oil, salt, and gradually add flour until a smooth and elastic dough forms. Knead for 5–8 minutes. Let rise under a towel for 30–40 minutes.
- Make the pesto: Blend all pesto ingredients into a smooth paste. Taste and adjust salt if needed. Roll out the dough into a 60 x 30 cm rectangle. Spread the herb pesto over the surface. Chop the artichoke hearts and sprinkle over the pesto along with the capers, sun-dried tomatoes, and Vacherin cheese.
- Roll the dough tightly from the long side and lift it on parcment paper. Cut the roll lengthwise into three long strips, leaving one end intact, and gently braid them together. Shape the braid into a wreath and slide it on to a baking sheet. Lightly brush with egg wash (egg mixed with a little water). Bake at 200°C (390°F) for 30–40 minutes until beautifully golden and cooked through.
