Mozzarella And Sun Dried Tomato Bread
This tear and share bread is perfect for any meal!
Makes enough for: 1 tear and share bread
Ingredients
- 500 g bread flour, plus extra for dusting
- 10 mls instant dried yeast
- 7.5 mls fine salt
- 300 mls water
- 15 mls olive oil, plus extra for drizzling
- canola oil for greasing
- 300 g mozzarella cheese, grated
- 40 g Parmesan cheese, finely grated
- 175 g sun dried tomatoes, roughly chopped
- 35 g capers
- 5 sprigs thyme, leaves picked, plus extra for garnishing
- salt and freshly ground black pepper to season
Method
- Place the flour, yeast and salt into a stand mixer bowl and mix to combine
- Add the water and olive oil and using a dough hook, mix on a slow speed until a dough forms
- Knead for 10 minutes then tip the dough out onto a lightly floured surface
- Shape into a ball, lightly oil the bowl, and place the dough back into it, seam side down
- Cover and leave to prove until doubled in size
- Lightly flour your work surface and tip the dough onto it *
- Flour your rolling pin and roll the dough into a large rectangle, 30cm x 40cm
- Sprinkle the mozzarella evenly over the entire dough, followed by the Parmesan, tomatoes, capers and thyme
- Drizzle generously with olive oil then roll up lengthwise, as tighly as possible
- Trim the edges and cut the dough into 4cm pieces
- Place the pieces cut side up as you cut them into a lightly oiled 23cm tatin dish **
- Cover with a shower cap or cling film and leave to price for 30 minutes
- Preheat the oven to 200° Celsius
- Season the top of the dough then place into the oven for 35 minutes
- Remove from the oven and leave to cool in the dish for 15 minutes
- Sprinkle with fresh thyme, drizzle with olive oil and serve warm
Notes
* I use a large silpat to do this as I find it works best.
** or use a lined spring form tin.
** or use a lined spring form tin.