Ingredients:

  • 1 lb Rhodes frozen bread dough
  • 1 tbsp extra virgin olive oil
  • 1/2 cup unsalted butter
  • 4 cloves garlic, finely minced
  • 1 tbsp fresh Italian parsley, finely chopped
  • 1 tsp fresh rosemary, minced
  • 1/2 tsp flaky sea salt
  • 1/4 cup freshly grated Parmesan cheese

Instructions:

  1. Thaw the dough. Take your 1 lb Rhodes frozen bread dough and let it come to room temperature or thaw it in the fridge overnight. Note: Cold dough won't rise properly in the oven.
  2. Preheat and prep. Set your oven to 190°C and grease a 12 cup muffin tin or a loaf pan with 1 tbsp extra virgin olive oil.
  3. Melt the butter. In a small saucepan, melt the 1/2 cup unsalted butter over low heat.
  4. Infuse the aromatics. Stir in the 4 cloves garlic, 1 tbsp fresh Italian parsley, and 1 tsp fresh rosemary into the warm butter. Wait until you smell the garlic before taking it off the heat.
  5. Portion the dough. Tear the dough into 12 even pieces, roughly the size of a golf ball.
  6. Coat the pieces. Dip each piece of dough into the garlic butter, ensuring every nook and cranny is covered.
  7. Assemble the loaf. Place the dough balls into your prepared pan, layering them loosely.
  8. Season and cheese. Sprinkle the 1/2 tsp flaky sea salt and 1/4 cup freshly grated Parmesan cheese over the top.
  9. The final bake. Place in the oven and bake 25 minutes until the tops are deep golden and the cheese is sizzling.
  10. Rest and serve. Let the bread sit in the pan for 5 minutes before turning it out onto a wooden board.