Category: Savoury Bakes

Festive Savoury Wreath

Makes: 1 Festive Savoury Wreath
Oven: 200 ° C / 400 °F
Preparation Time: 1 hour 30 minutes
Baking Time: 25 - 30 minutes
Ingredients:
Dough:
360 g Cake Flour (3 X 250ml / 3 Cups)
5 ml Sugar (1 tsp)
5 ml Salt (1 tsp)
10 g Anchor Instant Yeast (1 packet)
125 ml Water (½ cup)
1   Large egg, beaten
80 ml Olive Oil (⅓ cup)
Filling:
500 ml Fresh basil leaves
80 ml Macadamia nuts (⅓cup )
4   Garlic cloves
125 ml Pecorino cheese
125 ml Olive oil – lemon or lime flavoured (½cup )
    Seasoning, to taste
180 g Sundried tomatoes, chopped
Method:
  1. Mix the cake flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
  2. Mix the water, egg and olive oil together, and add to the flour mixture to form a soft dough.
  3. Turn the dough out onto a lightly floured surface and knead for approximately 10 minutes, or until the dough is smooth and elastic. Alternatively, place the dough into a mixer, fitted with a dough hook, and knead for 5 minutes.
  4. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
  5. Place the basil leaves and Macadamia nuts in a food processor and pulse several times. Add the garlic and Pecorino cheese and pulse 2 – 3 times more. Scrape down the sides of the food processor with a spatula. Add the flavoured olive oil slowly, whilst the food processor is running. Make sure all the ingredients are well combined. Season to taste
  6. Knock the dough down with your knuckles and place the dough onto a lightly floured surface to roll it out into a 60 x 40 cm rectangle. Spread the surface of the dough with the basil pesto and sprinkle evenly with the chopped sundried tomatoes.
  7. Roll the dough up lengthwise, as for a Swiss Roll. Seal the end with the fingertips and turn the seal towards the bottom. Use a sharp knife and cut the dough down the centre into 2 halves. Turn both pieces outward so that the filling faces upwards. Place the pieces, alongside each other on a greased baking tray. Overlap the top ends, ready to spiral the 2 pieces around each other. (See pg 19 for diagram)
  8. Bring the 2 opposite ends together to form into a circle. Overlap the ends, following the spiral pattern and seal. Neaten the spiral wreath on the baking tray. Cover the wreath with greased plastic and allow it to rise until double in volume, about 25 – 30 minutes.
  9. Bake in the preheated oven 200 ° C / 400 °F for about 25 – 30 minutes. Remove from the oven onto a cooling rack. Allow to cool.