Doodle Bread

Here’s a recipe for our best seller at the Market in St. Georges – It’s always the first to go.

For the parmesan dough:

• 300g Strong White Bread Flour
• 5g Yeast
• Pinch of Salt and Sugar
• 10 g or 1 tblspn Grated Parmesan
• Dribble of Olive Oil
• 120 ml Warm Water

For the Rosemary Dough

• 3 Fresh Sprigs of Rosemary, pulled off the stalk and chopped
• Optional – 5 g / 1 heaped teaspoon of Spinach powder
• 80g Strong Bread Flour
• Pinch of Salt and Sugar
• Dribble of Olive oil
• 50ml Warm water