Barbecued herb baguette

STEP BY STEP

Let's make something delicious.

1. 01

   For the dough, mix 200 ml lukewarm water with the yeast and sugar in a bowl. Cover and leave to rise for about 15 minutes.

2. 02

   Mix the flour and salt in a bowl. Add the yeast mixture and oil, then knead to form a smooth dough. Place the dough in a floured bowl, cover and leave to rise for about 1 hour.

3. 03

   Meanwhile, prepare the filling. Wash the thyme, parsley and rosemary, shake dry and chop finely. Peel and finely chop the garlic. Wash the lemon, pat dry, grate the zest and squeeze out the juice. Dice the butter. Mix the herbs, garlic, lemon zest and juice with the butter in a bowl.

4. 04

   Roll out the dough to 0.5–1 cm thick, about 20 cm wide and as long as possible. Spread the prepared herb butter evenly in the centre of the dough. Fold the 20 cm-wide ends in towards the centre to shorten the long side. Then roll up the dough from the long side and seal it. Make sure the filling is tightly enclosed in the dough so that it does not leak out during baking.

5. 05

   Make 3–4 shallow cuts in the surface to prevent the baguette from splitting as it bakes on the gas barbecue. Leave the baguette to rise on a floured board for about 15 more minutes.

6. 06

   Preheat the gas barbecue. Bake the herb baguette on the cooking grate over indirect heat with the lid closed for about 15 minutes.