I saw a beautiful twist bread from @lucyandlentils that inspired me to make something similar. Mine turned out messy and far from perfect, but still delicious. It was perfect together with a tomato soup! I used homemade pizza dough, but you can take a shortcut by using store bought.

Dough (makes 2 breads)
10-15 g fresh yeast
5 dl cold water
1 tsp salt
700-750 g plain flour

Dissolve the yeast in the cold water. Add salt and flour and knead the dough for at least 5 minutes, or until the dough is smooth and doesn’t stick to the bowl. I use the food processor with a dough hook for this. Leave to rise in room temperature for a few hours, or overnight in the fridge.

Filling
5 dl loosely packed flat leaf parsley
10 cloves of garlic
2-3 dl olive oil
1 tsp salt

Mix the ingredients very quickly, a few pulses is enough.

Divide the dough in two and roll out two large squares. Cover each roll with the filling. Roll up tightly and place with the edge downwards. Carefully slice each roll lenghtwise down the middle with a sharp knife. Leave the last few centimeters, so that it holds the two strands together. Transfer to a oven tray. Twist the strands around each other, keeping the cut side outwards. It’s messy but not difficult! Leave to rise while the oven gets warm. Bake at 225 C for 25-35 minutes. Cover with tin foil if the top is starting to burn.