2 tsp (7g) dried yeast
1 tsp caster sugar
310ml milk, warmed
500g plain flour
1½ tsp table salt
125ml extra virgin olive oil
300g baby spinach
80g caramelised onion
120g coarsely grated cheddar
100g coarsely grated mozzarella
1 tbsp fresh rosemary leaves
1 tsp sea salt flakes
Combine yeast, sugar and milk in a jug.
Stand in a warm place for 15 mins or until the mixture is frothy.
Sift flour and salt into a large bowl.
Stir in yeast mixture and 60ml oil; mix to a firm dough.
Knead dough on a floured surface for 5 mins or until smooth and elastic.
Place dough in an oiled large bowl; cover with plastic wrap.
Stand in a warm place for 1 hour 20 mins or until dough has doubled in size.
Meanwhile, heat 2 tbsp of the remaining oil in a medium frying pan over medium heat, cook spinach, stirring, for 2 minutes or until just wilted.
Transfer to a colander; squeeze out excess moisture.
Preheat oven to 180°C.
Generously oil a 20cm x 30cm rectangular slice pan.
Turn dough onto a lightly floured surface; knead until smooth.
Press or roll dough into a 25cm x 36cm rectangle on a lightly floured sheet of baking paper.
Turn paper so a long side of the dough is in front of you.
Spread a thin layer of caramelised onion onto dough.
Spread the spinach mixture on dough; top with the half the cheeses.
Roll up dough from the long side, using paper as a guide.
Cut into 12x3cm-thick slices.
Arrange slices, cut side up, in the pan (3 across, 4 down).
Stand uncovered, in a warm place, for 15 mins or until the dough has risen slightly.
Brush pull-apart with the remaining oil. Bake for 20 mins.
Top with the remaining cheese, rosemary leaves and sea salt; bake for a further 15 mins or until browned and the pull-apart sounds hollow when tapped.