Bread with garlic, basil and tomatoes

Category: Yeast bread
Bread with garlic, basil and tomatoes

Ingredients

baking wheat flour 500 g
semolina 20 g
pressed yeast 15 g
salt 10 g
extra virgin olive oil 50 g
water 320 g
For filling:
dried tomatoes 100 g
garlic 20 teeth
fresh green basil large bundle
butter 25 g
olive oil 5 tablespoons
fine granulated sugar 1 + 1 teaspoon

Cooking method

  • Prepare the filling in advance:
  • Oven-dried tomatoes
  • Preheat the oven to 100 degrees
  • Take a package of Cherry (250 g) and cut in half
  • or 6-8 small tomatoes and cut into quarters.
  • Place on a baking sheet, skin side down, season with sea salt, black pepper, sprinkle with a teaspoon of fine sugar and a pinch of dry Provencal herbs. We put in the oven for 2 hours. The tomatoes should dry out but remain soft.
  • Baked garlic
  • Preheat the oven to 180 degrees
  • Get a stewpan suitable for the oven. Melt butter in it along with olive and sugar
  • Put the garlic cloves, mix well so that the garlic is covered with oil and put in the oven for 20-25 minutes.
  • The garlic will crumble and become soft. Let the garlic cool in oil, then dry on napkins.
  • Dough:
  • Mix flour and semolina, combine yeast with flour (rub in with fingertips until fine crumbs are formed).
  • Add salt, olive oil and water. Knead quickly and start working with the dough with your hands.
  • We continue to knead until smooth and "obedient". We form a ball and put it in a bowl, cover with a towel and wait for 1 hour to rise.
  • Sprinkle the table generously with corn flour (you can use ordinary flour), put the dough on the table, and use your fingertips to straighten a rectangle 25x35 cm (DO NOT PULL the dough!)
  • Put the sun-dried tomatoes evenly on the dough, press them slightly into the dough. Let's do the same with garlic and basil.
  • Wrap the right third of the dough towards the center, wrap the left third on top.
  • Cut the rectangle across into three equal parts. At the middle part, two cuts are formed, we will tuck one of them and close it up.
  • Grease a baking sheet with oil, put three open cakes on it (basil, tomatoes and garlic will be visible).
  • Cover with a towel and leave to proof for 30 minutes.
  • Bake at 220 degrees for 20-25 minutes
  • Bon Appetit!

The dish is designed for

3 rolls with filling

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