Tear 'n' Share Bread
Based on @jamieoliver twister bread, this was a super tasty lunch for the family and you can basically put anything in it you like! I added ‘Nduja to half to serve for the adults and kept the other half suitable for babies!
- 500g strong white bread flour
- 1 (7g) packet dried yeast
- 325 ml warm water
- A few tablespoons of pesto (red or green)
- Extra virgin olive oil
- Balsamic vinegar
- Fresh basil leaves
- 150g red and yellow cherry tomatoes
- 1 ball of mozzarella
Add the flour, yeast and warm water to a bowl, bring together and knead for 5 mins. Cover and prove for 1 hour. Meanwhile add the torn up basil, torn up up mozzarella, and quartered cherry tomatoes to a bowl and mix in 1tbsp of both olive oil and balsamic vinegar and leave aside. Once the bread is proven, knock back and knead for 30 secs and roll out to the size of a tea towel. Spread over the pesto, and scatter of the marinated tomatoes, basil and mozzarella. Roll up like a Swiss roll and cut in to 12. Lay flat in a greased dish (about 26cm), cover and prove again for 35 mins. Bake at 190 Celsius bottom shelf for about 35 mins. Serve warm.