Ingredients:

  • 3 cups All-Purpose Flour (or Bread Flour)
  • 1 cup Warm Water (105°F–115°F)
  • 2 1/4 teaspoons Active Dry Yeast
  • 1 teaspoon Fine Sea Salt
  • 2 tablespoons Extra Virgin Olive Oil, plus extra for coating
  • 8 oz low-moisture Mozzarella Cheese, shredded
  • 1/2 cup Whole Milk Ricotta Cheese
  • 1/4 cup Freshly grated Parmesan Cheese
  • 1/3 cup Oil-packed Sun-Dried Tomatoes, drained and chopped
  • 1 tablespoon Fresh Rosemary, finely chopped
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Freshly cracked Black Pepper
  • 1 large Egg Yolk (for egg wash)
  • 1 teaspoon Sesame Seeds

Instructions:

  1. Prepare the Dough: Activate the yeast in warm water. Mix dry ingredients (flour, salt). Combine wet and dry, kneading until smooth (about 8 minutes). Place in an oiled bowl, cover, and let rise in a warm spot until doubled (approx. 1 hour). If using store-bought dough, let it sit at room temperature for 30 minutes first.
  2. Prepare Filling: In a medium bowl, mix ricotta, mozzarella, Parmesan, chopped sun-dried tomatoes, rosemary, garlic powder, and pepper.
  3. Roll the Base: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, roughly 16x12 inches (40x30 cm).
  4. Apply Filling: Spread the cheese mixture evenly over the entire surface of the dough rectangle, leaving a 1-inch border on all sides.
  5. Create the Strips: Using a sharp knife or pizza cutter, cut the dough rectangle lengthwise into two long, even strips (about 6 inches wide each).
  6. The Braiding Technique: Place the two strips side-by-side. Pinch the ends together firmly. Gently twist the two strips around each other 3 to 4 times, maintaining a loose, rope-like appearance. Carefully lift the braided rope and form it into a circle, overlapping the ends slightly. Pinch the seam closed tightly to secure the wreath shape.
  7. Prepare for Baking: Transfer the wreath carefully onto a baking sheet lined with parchment paper.
  8. Egg Wash & Bake: Whisk the egg yolk with 1 teaspoon of water. Brush the entire surface of the wreath generously with the egg wash and sprinkle with sesame seeds.
  9. Bake: Bake in a preheated oven at 400°F (200°C) for 20–25 minutes, rotating halfway through, until the crust is deep golden brown and the cheese is bubbly.
  10. Rest and Serve: Let the wreath cool on the tray for 5 minutes before slicing and serving warm.