Ingredients

9 g dried yeast

270 g warm water

500 g strong white bread flour

9 g sea salt

36 g caster sugar

80 g unsalted butter, softened

1 egg, beaten

1 truffled cheese (this is a Pastura from Brindisa)

2 sprigs rosemary

Method

1. Place the yeast and water in a small bowl and mix together.

2. Place the flour, salt and sugar in the bowl of a stand mixer and gently combine, then pour in the yeasted water and knead on a medium speed using the dough hook for 8 minutes. Cover and leave to rest for 10 minutes. Add quarter of the butter and mix on a medium speed. When the butter has been incorporated add another quarter and continue until all the butter has been added. Continue to mix for a minute or two. The dough should be glossy.

3. Cover the bowl with a clean tea towel and leave to rise for an hour. \Cut the skin off the top of the cheese and place in the centre of a circular ovenproof dish (sprinkled with polenta).

4. Preheat the oven to 200C/180C fan.⁠

5. Divide the dough into 50 g balls, roll, and place around the cheese. Dot with the rosemary sprigs and cover with a clean tea towel. Leave to rise for 30 mins to 1 hour. The bread is ready to bake when you press it and it leaves a small indent (but still springs back a little). Brush with the beaten egg and bake for 12-15 mins (until the bread is golden).