Pesto Mozzarella Tear-and-Share Bread

Soft baked bread packed with basil pesto and melted mozzarella, designed for pulling apart at the table. Warm, cheesy and made for sharing.

Prep Time 25 mins

Cook Time 30 mins

Total Time 55 mins

Cooking Method: Oven

Cuisine: Italian

Courses: Appetizer

Difficulty: medium

Servings: 8

Dietary: Vegetarian

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

500g strong white bread flour
7g fast-action dried yeast
1 tsp fine salt
1 tsp caster sugar
300ml warm water
2 tbsp olive oil

Filling

150g basil pesto
250g mozzarella, drained and torn
40g Parmesan, finely grated
Fresh basil leaves, to serve

Instructions

1
Mix the flour, yeast, salt and sugar in a large bowl. Add the warm water and olive oil and mix to a soft dough.
2
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.
3
Divide the dough into roughly 15 irregular pieces. Flatten each slightly and add a little pesto and mozzarella before pinching closed.
4
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.
5
Heat the oven to 200°C/180°C fan. Scatter with Parmesan and bake for 25–30 minutes until golden and cooked through.
6
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.

Keywords: pesto mozzarella bread, tear and share bread, pull apart bread, cheesy bread

Read it online: https://thatrecipesite.com/recipe/pesto-mozzarella-tear-and-share-bread/

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