Spinach, Artichoke and Ricotta Stuffed Bread Wreath

Dough:

• 1 cup lukewarm water
• 3 tablespoons milk
• 3 teaspoons dry yeast
• 4 tablespoons caster sugar
• 360g bread flour
• 3 teaspoons vegetable oil

Filling:

• 400g spinach or Swiss chard, finely chopped
• 3 – 4 cloves garlic, minced
• 2 tablespoons (30ml) olive oil
• 250g smooth, fresh ricotta
• 150g high-fat garlic and herb soft goat’s cheese
• Juice and zest of 1 lemon
• Sea salt and freshly ground black pepper, to season
• 2 x 280g jars of marinated artichokes, drained
• 1 free-range large egg, beaten for egg wash
• Black sesame or onion seeds, to sprinkle
• Sea salt, to sprinkle

Heat the water and milk together until just warm. Add the yeast and caster sugar and stir to combine. Set aside for 5 minutes or until the yeast starts to activate and bubble. Place the flour in a large bowl and make a well in the centre. Add the yeast mixture and oil and stir to incorporate until it comes together to make a dough. Turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a dish towel or clingwrap and allow to double in size or rise for 1 hour.

Meanwhile, prepare your stuffing. Heat a pan over a medium heat with the olive oil. Place the spinach and minced garlic into the pan and allow to wilt. Cook until just wilted and bright green, remove and allow to cool. Once cooled, squeeze all excess water from the spinach. Add to a bowl with the ricotta, goat’s cheese, lemon, salt, pepper, and 1 jar of chopped artichokes (reserve the other jar for serving). Stir well to combine.

Preheat the oven to 220°C. Knock the risen dough back, shape and roll on a floured surface into a large circle of approx. 1 – 1.5cm thick. Place into a Le Creuset 30cm Signature Shallow Casserole. The dough should just overlap the edges once you have tucked in the sides to line the casserole. Using a sharp knife, neatly trim the excess bread dough away. Place the filling in a circle, along the outside of the dish, leaving the centre completely open so that the stuffing creates a wreath-shaped ring nearest to the edges. In the middle, cut 8 even triangle wedges of the dough as you would for a pizza. Carefully fold the triangles back over the filling and pinch to secure at the top. You may need to put it back in the fridge at this stage if your dough has become too warm and wait for it to become easier to handle. Just before baking, score the edge of the dough, brush over egg wash and top with onion or sesame seeds.

Place into the oven and immediately turn down to 200°C. Bake for 25 – 30 minutes, remove from the oven and serve with reserved artichokes. Add some olives or a delicious hand-crushed green herb pesto.