Spiral Sage Bread Recipe

Serves 4-6

• 1 quantity Bread Dough (refer recipe)

• 1 1/4 cups/150 g freshly grated Pecorino cheese

• 1/8 tsp salt

• 10-12 leaves fresh sage, finely chopped

• 7 oz/200 g Fontina (or other) cheese, thinly sliced

1. Prepare the bread dough, kneading the Pecorino into the dough as you work. Set aside to rise (about 1 hour).

2. Oil a deep-sided 12-inch (30-cm) baking pan. Roll the dough out very thinly into a large rectangle on a lightly floured surface.

3. Cover with the sage and Fontina. Roll the dough up. Transfer the roll to the prepared pan and shape carefully into a spiral. Let rise for 1 1/2 hours.

4. Preheat the oven to 400°F/200°C/gas 6. Bake for 35-40 minutes, or until risen and golden brown. Serve hot.