Chimichurri Twist Bread
Cook time
Total time
Recipe type: Bread
  • 250 gr flour
  • 5 gr salt
  • 5 gr sugar
  • 7 gr dry instant yeast
  • 140 ml water
  • 20 ml oil
  • a bunch parsly (about ½ cup)
  • a small bunch coriander (about ¼ cup)
  • 1 clove of garlic
  • ¼ tsp dried oregano
  • ¼ tsp cumin
  • ¼ tsp salt
  • 1 cm red chili (to taste )
  • juice of 1 lime
  • ¼ cup (olive)oil
  • 40 gr grated cheese (parmesan)
  1. Add all the ingredients for the bread dough in a bowl. Combine them until it comes together.
  2. Turn the dough out onto a lightly oiled surface and knead until you have a soft and smooth dough.
  3. Shape it into a ball and put the dough, covered in a little bit of oil, in the bowl. Cover and leave to prove until double in size (about an hour).
  4. Make the chimichurri: Put all the ingredients for the chimichurri in a blender and mix until you have a smooth green sauce. If needed add a little bit more oil.
  5. Turn the dough out onto a lightly oiled surface, knock back and roll out into a rectangle. Spread on the chimichurri, I only used ⅔, and half of the grated cheese.
  6. Roll up tightly, lengthwise and cut in half, down the middle, but not going all the way to the bottom.
  7. Slightly open the two halves and twist the dough to resemble a length of rope.
  8. Shape into a circle and place onto a lined or sprayed baking tray. Sprinkle the rest of the cheese on top of the bread.
  9. Leave to prove for 30 minutes and meanwhile preheat the oven to 200C .
  10. Bake the Chimichurri Twist bread for 25 min until it is baked and has a lovely golden brown color.
  11. Remove from the oven and leave on the tray for 5 minutes.
  12. Place onto a wire rack and leave to cool completely before cutting. If you can wait that long ;-) .
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