Cheese and garlic tear and share

Instructions

1. To make the dough, add the flour, yeast, sugar and sea salt to a large bowl and make a well in the middle. Gradually add the tepid water, mixing as you go. Once the dough has come together to form a craggy ball, still with some dry bits, tip it out onto a work surface and, using clean hands, bring it together. Once together, knead for 5 minutes, or until smooth. You shouldn’t need to add more flour, but if the dough is sticking to the work surface then add just a little.
2. Grease a large, lidded container or a bowl with a little olive oil and place the dough ball inside. Cover and leave to rise in a warm place for 45–60 minutes until the dough has doubled in size.
3. Meanwhile, prepare the filling by mixing the cheeses, parsley and garlic together in a small bowl.
4. Oil a 900 g (2 lb) loaf tin (pan). Once the dough has risen, turn it out onto a lightly oiled work surface and roll it out to a 30 x 30 cm (12 x 12 in) square, then spread over the cheese mixture. Start to roll up from one end (it doesn’t matter which as it’s a square). Brush a little water on the opposite end and roll so that the join is underneath the roll. Cut into eight pieces and arrange with the spirals facing up in the prepared loaf tin. Cover and leave in a warm place to prove for 30 minutes, or until the dough has puffed up.
5. Heat the air fryer to 160°C (325°F). Drizzle the bread with the 1 tablespoon oil and dot each spiral with a little of the butter, then bake for 25–30 minutes until golden and risen.