This is a pull-apart kind of style loaf, and they’re so so easy to make. The dough recipe here can be made with any kind of filling you like, it’s full proof, but I decided on sundried tomatoes and pesto because it’s one of my all-time favourites.
You make your dough, roll it out, spread it with your filling, cut into rectangles and then snuggle into the tin. So easy and they always look amazing!
The dough is so light and airy, the addition of olive oil makes the bread so moist and fluffy. The sugar also feeds the yeast so you get even more rise and aeration (how many times can I use the word “air” in one paragraph. But it would make a delicious dough even on it’s own if you’re fancying something a little simpler.
That being said, it’s perfect for filling with whatever your favourite flavours are. For me, pesto is the best and I could eat it in/with anything, and sundried tomatoes add an extra savoury, earthy taste that goes so well with the flavours of fresh pesto.
Making bread if one of my favourite things to do, so I really hope you enjoy this recipe as much as I do. X
This loaf is best kept in an air tight tin, and it will keep for up to a week.
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
INGREDIENTS
- 450g strong white bread flour
- 1/2tsp salt
- 7g fast action dried yeast
- 1tbsp caster sugar
- 280ml water, slightly warm
- 2tbsp olive oil
- 80g pesto (fresh or jar, whatever your preference)
- About 12 sundried tomatoes, chopped into chunks
METHOD
- Stir the yeast and sugar into the warm water and leave for about 5 minutes until bubbling on top. While waiting for this mix the flour with 1/2tsp of salt in a large bowl and create a well in the middle. Pour the water mixture into the well along with the olive oil and mix until the dough starts to form in a ball, then gather together and kneed for about 10 minutes until the dough is smooth and elastic. Lightly oil the bowl, place the proved dough back into it and cover with cling film and/or a tea towel, and leave in a draft less place for about an hour until doubled in size.
- Once the dough is proved, knock it back by punching the dough. Kneed again for just another minute, then lightly flour your work surface and roll the dough out on into a large rectangle until about the thickness of a pound coin. Spread the pesto over, then the sundried tomatoes. Line a baking tin with parchment paper.
- (you can shape this dough however you want, but this is how I did it) fold the dough in half, and then in half again, then cut into individual rectangles, snuggling them into the baking tin tightly as you go. I got 8 rectangles out of the dough, but it depends how thick you decide to go for each segment.
- Cover the tin with a tea towel again (or I like to put it into a shopping bag), and leave for another 30 mins until risen up again. When the dough springs back when you poke it, you’ll know it’s ready to bake. Preheat your oven to 180C fan, and once the dough is done proving bake for 35 minutes, until golden and well risen. Leave to cool for 10 minutes before slicing, then enjoy!
Claudia's Home Kitchen 