Description
Ferment:
- In a bowl make a slurry using the water and yeast. Add the remaining ferment ingredients and knead for 5 minutes. Place into a warm moist environment for about ½ an hour or until the ferment has proved.
Dough:
- Add the dough ingredients and caramelised onion relish together and mix using a dough hook for 1 minute. Now add the ferment mix and knead until an elastic and shiny dough is formed. Dust the dough with flour and allow to double in size in a warm moist environment.
- For the garnish slice 1 jersey bennie potato 1/2cm thin.
- Very finely chop the garlic, thyme and rosemary, add olive oil and sea salt.
- Return to the dough once proved and knead back again to its original size.
- Place the dough into a large lightly greased roasting tray and make random holes into the bread using your finger about 2cm deep.
- Place thinly sliced jersey bennies in the holes with the skin on, then brush the dough with herb garlic paste.
- Bake bread in a preheated 210C oven until the bread becomes dark golden brown. Allow to rest for half an hour before slicing.
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