This selfmade pesto bread is a scrumptious accompaniment to Italian meals

• Preparation and cooking time
  • Prep:20 minutes – 25 minutes
  • Prepare dinner:30 minutes
  • Plus rising and proving
• Extra effort
• Serves 4 – 6

• Vegetarian

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Elements

• 500g robust white bread flour, plus some for dusting
• 1 ½ tsp salt
• 7g sachet fast-action yeast
• 2 tbsp extra-virgin olive oil, plus some for drizzling
• 125g ball mozzarella, drained
• 5 tbsp pesto (shop-bought or see recipe, beneath)
• sea salt, to serve (non-obligatory)

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Methodology

• STEP 1

  Put the flour right into a bowl and blend within the salt. Combine the yeast into 325ml tepid water. Add the water and oil to the flour, then combine effectively with a plastic scraper or your palms. When many of the liquid is included, use your palms to deliver all of the components collectively right into a ball of dough.

• STEP 2

  Tip the dough out onto a worktop calmly dusted with flour and work it by pulling and stretching for at the very least 10 minutes. Attempt to get as a lot air into it as doable. Put the ball of labored dough right into a well-oiled bowl, cowl with a bit of extra oil and a tea towel or cling movie. Depart to relaxation for 1 hr or so in a non-draughty heat spot, till doubled in dimension.

• STEP 3

  Now stretch the dough out onto a baking sheet till it’s about 20 x 30cm. Depart the dough to rise once more to about half as excessive once more, about 30-40 minutes in a heat draught-free place, loosely coated with a tea towel.

• STEP 4

  Warmth oven to 180C/160C fan/fuel 4. When the dough has risen, press your fingers into it gently to make some holes. Bake for about 15 minutes, then take away from the oven. Tear over the mozzarella, then bake for an additional 5-10 minutes till golden and cooked by means of. Drizzle over the pesto and scatter with sea salt, in case you like. Serve right away.