Prep Time 20 minutes (plus 2 hours of rising)

 Baking Time 45 minutes 

 Serves 8

Ingredients

In an electric mixer (with the bread hook attachment), or in a large bowl, combine yeast, sugar, salt, olive oil, butter, and water. Allow to sit for 5 minutes or until the yeast starts to bubble. 

Add half of the finely chopped basil, parsley, rosemary, and all the flour. 

 Mix until the dough forms a ball. Knead by hand or machine for 10 minutes until the dough is soft and warm. 

 Place the dough in a lightly floured bowl and cover with clingwrap or a damp cloth. Place in a warm area. Allow the dough to rise for one hour or until it has doubled in size. 

 Knock the dough down and roll it out into a rectangular shape (approx. 50cm x  20cm). 

 Cover the surface with 1T of olive oil then sprinkle over the rest of the herbs  and parmesan. 

Fry the sliced onion and garlic in the Le Creuset 24cm Signature Round Casserole with about 1 tsp of olive oil until soft and translucent (about 5 minutes). Leave to cool slightly before next step.

 Place the sliced onions and garlic over the herbs and parmesan and roll the dough to make a swiss roll shape. Place the dough in center of the casserole, cover, and allow to rise for 45 minutes – 1 hour.

 Preheat the oven to 180°C. 

 Once the dough has risen, place the casserole into the oven and bake for 45 minutes without the lid on.