This bread is everything it says it is: almost floral with rosemary, sage, and basil. Stuffed with salty and sweet parmesan and tomato. It'd be great to mop up some olive oil, but is flavourful enough to stand alone next to a salad or soup. And supremely easy as well.
500 grams white bread flour
7 grams active dry yeast
1/2 tbsp. salt
1 tbsp. butter
1/2 tsp. honey
300 ml. warm water
2 tbsp. chopped rosemary, sage, and basil
3 tbsp. parmesan, grated
2 small tomatoes, chopped
Mix your flour, yeast, herbs, and salt in a bowl. In a measuring cup, mix your honey and warm water, and then add to your flour. Mix with your hands until it comes to a shaggy mass, and then work in the butter. Knead for about ten minutes, until smooth. Leave in a warm place in an oiled bowl, covered with a tea-towel, for about an hour or until doubled in size.
Preheat the oven to 430 F (220 C). Punch down the dough to a disc shape, and then spread your parmesan and tomatoes along the middle. Fold into a loaf shape, gathering the ends so that the filling stays inside. Lay 'seam' side down on a floured baking sheet, and gently slash the top with a knife. Cover for about half an hour, until it puffs up again. Bake for 35 minutes, or until the loaf makes a hollow sound when tapped. Let cool a bit before enjoying, best warm.
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