Description

Dandelion leaves, garlic, and cheeses are rolled up in dough to create a delicious bread loaf that will become a new favorite.

Ingredients

• ¼ cup olive oil
• ½ cup minced garlic
• 1 pound dandelion leaves, chopped
• salt and ground black pepper to taste
• 8 ounces freshly grated mozzarella cheese
• 5 ounces freshly grated Parmesan cheese
• 3 cups lukewarm water
• 4 tablespoons honey
• 3 tablespoons active dry yeast
• 5 cups all-purpose flour
• 1 ½ teaspoons salt
• 3 cloves garlic, finely minced
• 3 tablespoons butter, melted

Instructions

1. Heat olive oil in a skillet over medium heat. Stir in garlic and cook until fragrant, about 1 minute. Add dandelion leaves and season with salt and pepper. Cover and cook until dandelion is wilted, stirring occasionally, 3 to 4 minutes. Stir in mozzarella cheese and Parmesan cheese until melted. Remove from heat and set aside.
2. Combine water, honey, and yeast in a large bowl. Allow yeast to proof until a creamy foam forms on top. Add flour and salt. Knead mixture until a dough forms, adding flour as needed if dough seems too wet.
3. Roll out dough on a lightly floured surface with a lightly floured rolling pin until it is about 1/4-inch thick. Spoon dandelion mixture on top. Roll dough starting from one side into a log shape; make slits on top using a sharp knife. Cover with a damp towel and set in a warm location to rise, about 20 minutes.
4. Preheat the oven to 350 degrees F (175 degrees C).
5. Combine garlic and melted butter in a small bowl and brush mixture on top of the loaf.
6. Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes.