Makes one wreath
Prep time: 40 minutes
50 minutes oven time
500g strong white bread flour, sifted
1 ½ tsp dried fast-acting yeast
1 tsp caster sugar, sifted
1 ½ tsp salt
350 ml lukewarm water
½ cup Fountain Sweet Chilli Sauce
100g cream cheese
75g finely grated parmesan cheese
1 tsp oregano
1 tbsp finely chopped rosemary
½ tsp pepper
1 ½ tsp garlic powder
½ cup olive oil
1 cup sour cream
½ cup Fountain Spicy Red Sauce
Combine flour, sugar, salt and yeast into a mixing bowl. Make a well in the centre and add 350ml lukewarm water. Gradually mix together to form a slightly sticky dough, then turn out onto a lightly floured work surface and knead for 10 minutes or until smooth and elastic. Cover the bowl with a cloth and leave in a warm place for 1 hour.
Meanwhile, cut the cream cheese into 1.5cm cubes. In a shallow dish, mix the parmesan with the garlic powder, oregano, pepper and chopped rosemary. Pour the olive oil into another shallow dish.
Preheat the oven to 160 degrees celsius.
Knead the dough once more until smooth and elastic, then divide into 25 even-size pieces. Working with one piece of dough at a time, knead it a little, then press a piece of cheese and ½ tsp of Fountain Sweet Chilli Sauce into the centre. Seal the opening by pinching the dough together with your fingers. Roll into a ball using your cupped hand and the table.
Put an upturned 10cm round heatproof dish or ramekin into the centre of the baking sheet. Place the dough balls in a circle around the dish to form a wreath.
Brush the balls with olive oil and sprinkle with parmesan cheese mixture.
Bake the wreath for 10-15 minutes uncovered. After 10 minutes, cover with foil and finish baking an additional 30-40 minutes until lightly golden brown and cooked through.
Remove the wreath from the oven. Carefully remove the ramekin or bowl from the center, and cool for 20 minutes.
Add the sour cream to the ramekin in a smooth layer. Top with Fountain Spicy Red Sauce and place back in the center of the wreath.
Pull apart the bread and dip!