Dandelion leaves, garlic, and cheeses are rolled up in dough to create a delicious bread loaf that will become a new favorite.
- 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
- 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.
- 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.
- 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.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine garlic and melted butter in a small bowl and brush mixture on top of the loaf.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes.