Soft baked bread packed with basil pesto and melted mozzarella, designed for pulling apart at the table. Warm, cheesy and made for sharing.
Pesto Mozzarella Tear-and-Share Bread
Description
Soft baked bread packed with basil pesto and melted mozzarella, designed for pulling apart at the table. Warm, cheesy and made for sharing.
Ingredients
Dough
Filling
Instructions
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Mix the flour, yeast, salt and sugar in a large bowl. Add the warm water and olive oil and mix to a soft dough.
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Knead for 8–10 minutes until smooth and elastic. Place in an oiled bowl, cover and leave to rise for about 1 hour until doubled.
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Divide the dough into roughly 15 irregular pieces. Flatten each slightly and add a little pesto and mozzarella before pinching closed.
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Arrange the pieces loosely in a greased rectangular baking tin, leaving small gaps. Spoon remaining pesto between the pieces. Cover and prove for 30 minutes.
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Heat the oven to 200°C/180°C fan. Scatter with Parmesan and bake for 25–30 minutes until golden and cooked through.
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Cool for 5 minutes, finish with basil and serve warm while the mozzarella is still melted.
Note
Drain the mozzarella thoroughly to prevent the bread becoming soggy. The individual pieces do not need to be identical; a rustic arrangement gives the best tear-and-share finish.
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