Baking · Finnish

Pesto Bread

Name: Pesto Bread
Cook time: 75 min
Total time: 75 min
Yield: 12 servings
Cuisine: Finnish
Ingredients: 4 dl water; 1 bag dry yeast 11 g; 1 tbsp sugar; 1 tsp salt; 4 dl wheat flour (all-purpose flour); 3 dl three-grain bread flour; 2 tbsp olive oil; 1 tbsp olive oil for greasing; 0.5 box cherry tomatoes 250 g each; 1 bag mozzarella 200 g/125 g; 1 dl green pesto

Pesto bread is filled with flavorful green pesto, mozzarella, and cherry tomatoes. This wonderfully plush bread is at its best when fresh.

Smarrig Kitchen3mo

Machine-translated, original language: Suomi.

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
Heat the water to 42°C and dissolve the dry yeast in the water. Stir in the sugar, salt, and some of the flour. Gradually knead the remaining flour into the dough. Add the oil toward the end of kneading. The dough should remain slightly soft.
2
Let the dough rise in a bowl covered with a cloth in a warm place for about 20 minutes.
3
Grease a baking dish (20 cm x 30 cm) with oil. Pour the dough into the dish and press it evenly all the way to the edges. Let rise under a cloth in a warm place for another 20 minutes.
4
Cut the washed cherry tomatoes in half. Drain and tear the mozzarella. Press dimples into the surface of the risen bread with your fingers. Spread the pesto over the surface of the bread and press the tomatoes and mozzarella into the dimples.
5
Bake at 200°C slightly below the middle rack for about 30 minutes.