Herb Roulade

Preparation and making: about 45 minutes, rising: about 1 hour, baking: about 40 minutes.

Yeast dough: Mix flour, salt and yeast in a baking bowl. Add oil and water, mix, knead into a soft, smooth dough. Cover and let rise at room temperature until doubled in about 1 hour.

Stuffing: heat oil in a pan, sauté onions and garlic, briefly add kitchen herbs, season, cool.

Form the roulade: Roll out dough on a little flour into a rectangle (approx. 35x50cm). Spread with crème fraîche, leaving a 2cm wide border all around. Brush edge with water, spread herb filling and Parmesan evenly over dough.

Wrap the edge on the narrow sides and roll the roulade up tightly from the long side, pressing the end well smooth.

Place the roulade on a baking sheet lined with parchment paper, brush with half of the olive oil.

Bake: in the middle of the oven heated to 200 °C for about 40 minutes. While baking, brush with the remaining olive oil. Remove, cool on a rack.

Serves with: grilled meat, grilled vegetables.

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