25 g yeast
4 dl cold water
675 g flour
2 tsp. salt
100 g garlic butter
Butter to grease the Cocotte
1 clove garlic
Dissolve the yeast in the cold water and add flour, salt and melted butter.
Let the dough rise for one hour.
Knead the dough on a table dusted with flour.
Grease the Cocotte with butter and place the dough in the Cocotte. Cut the garlic into slices and garnish the dough with garlic and parsley.
Place the lid on the Cocotte and bake at 250 degrees for 30 minutes.