Ingredients and Method
- 360g Strong Bread Flour
- 6g Dried Yeast
- 3/4 tsp Caster Sugar
- 1 tsp Salt
- 2 tbsp Olive Oil
- 100g Green Pesto
- 100g Semi Dried Tomatoes, drained and finely chopped
- 40g Black Olives
- 100g Ready Grated Mozzarella (this is drier than mozzarell balls)
- 30g Parmesan, grated
- In a large bowl, combine the flour, yeast, sugar and salt. Add the oil and 230ml of warm water. If you think the dough is a bit dry then add a little more water, 5ml at a time.
- Knead the dough until soft and elastic, about 10 minutes by hand or 5 minutes in a stand mixer.
- Grease another bowl with a little oil, pop the dough in and cover with cling film. Leave dough to prove until doubled in size, the length of time will depend on the temperature of the room. Whilst the dough proves, grease and baseline the Mason Cash Terracotta Tear and Share bread form.
- Once proved, uncover the dough and knock the air out of it. Place on a clean, lightly floured surface. Roll out to about 35cm by 25cm.
- Spread with pesto and sprinkle on the tomatoes, olives, mozzarella and parmesan saving a little parmesan for the top.
- Starting from the longest edge, roll the dough up tightly so as to hold in the filling. Trim about 2cm off each end of the roll of dough, these bits are usually a bit misshapen. Then, cut the remainder of the roll into 7 equal parts. Place one roll in the centre of the dish and one in each petal, making sure that the end of the roll is towards the centre of the dish. That way, as the rolls prove, they won’t be able to unravel.
- Cover with some lightly oiled cling film and prove until the rolls have doubled again. They will have filled the dish nicely. Preheat the oven to 200°C/180°C fan/gas mark 6.
- Remove the cling film and bake for 35-40 mins until the rolls are golden. Cool in the bread form for 15 mins. These look beautiful served in the terracotta dish, but I would recommend loosening the edges with a knife first to make it easier for hungry hands to tear and, hopefully, share.