Mediterranean Plucked Bread with Tomato and Mozzarella
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pack dry yeast
- 100 ml water, lukewarm
- 100 ml milk
- 1 tablespoon sugar
- 1 tablespoon butter
- 1 teaspoon salt
- 360 g flour
- 125 g mozzarella
- 2 tomato (s)
- some salt and pepper
- 1 handful basil
- 1 clove garlic
- 6 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- For the dough, mix the yeast with the lukewarm water, milk, sugar, butter, salt and flour and work with the dough hook for about 5 minutes until a smooth dough is formed.
- Let the dough rise in a warm place for 2 hours.
- For the marinade, finely chop the basil and garlic and mix with the 6 tablespoons of olive oil.
- For the topping, cut the tomatoes into small cubes, as well as the mozzarella. Mix both and season with salt and pepper. A dash of olive oil won`t hurt either.
- Grease a baking dish with olive oil.
- After the dough has set for 2 hours, form balls about 1 - 2 cm in size. Then dip one ball in the basil / garlic oil and place in the baking dish. Repeat the process until the whole base is covered with the balls. Flatten the balls to close the gaps. Due to the layer of oil, the individual lumps of dough do not bake together later and can be easily plucked apart.
- Then spread the tomato and mozzarella topping over the pastry base.
- Then put the baking dish in the oven and bake at 180 ° C (or 200 ° C top / bottom heat) for about 30 minutes.
- The bread can be enjoyed warm or cold (should something be left over )
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