Rosemary & Fig Grilled Cheese

Ingredients:

Bread:

3 cups (360g) King Arthur Unbleached All-Purpose Flour

2 tsp instant yeast or active dry yeast

1 1/4 teaspoons (8g) Rosemary salt

1/3 cup (67g) Wild Rosemary EVOO

3/4 cup (170g) water, plus more as needed

1 to 2 tbsp chopped fresh rosemary, to taste

Grilled Cheese:

2 oz Brie

1 oz Sharp white cheddar

2 tsp Harvest Fig Balsamic

Thinly sliced apple

Directions:

1. Combine flour, yeast, and salt in a food processor.

2. Add olive oil and ¾ cup water while processing. Add more water 1 tbsp at a time until a slightly sticky dough forms.

3. Knead in the rosemary until smooth.

4. Cover and let rise for 2 hours, or until doubled.

5. Shape into a round loaf and place seam-side up in a floured brotform or towel-lined bowl.

6. Cover and let rise 1–2 hours, until puffy.

7. Preheat oven to 425°F with a baking stone on the middle rack and a cast-iron skillet on the bottom.

8. Turn the dough onto parchment, dust with flour, and score the top.

9. Slide onto the baking stone. Pour 1 cup hot water into the skillet and quickly close the oven.

10. Bake for 45–50 minutes, until golden brown and the internal temperature reaches 200°F.

11. Brush the outer edge of the bread with rosemary olive oil 

12. On the inside layer Brie, Harvest Fig, Sharp White cheddar, and thinly sliced apples. 

13. Cook on medium heat until outer edges are golden brown and the cheese is melted through.