MEDITERRANEAN PARMESAN TEARING BREAD

This great is made with a large quantity of fresh yeast and so is quite quick and easy to make. It has a craggy, rocky finish. Place it in the middle of the table on a board and allow everyone to help themselves by pulling off pieces. It is highly flavoured and so perfect for serving with an otherwise simple salad meal. I have made this bread before but wasn’t happy with the outcome, I use sun dried pesto instead of the sun dried tomatoes! Which was was nice. Now trying the sun dried tomatoes is even better.

Stages of preparation strong white flour, fresh yeast, castor sugar and salt.

Parmesan cheese, fresh basil and sun-dried tomatoes

Final preparations before baking, by kneading and spreading the dough on work surface and spreading all your ingredients over the dough and slicing or chopping to pieces then pushing the pieces in circle then transfer to floured baking sheet, it doesn’t matter if it hasn’t fully stuck together leave to form and proves and bake, cover with oiled clingfilm for 20-30 minutes until increased in size meanwhile heat oven to 200°C/gas mark 6.
Once done it’ll sound hollow when tapped on the underside served with olive oil or a special salad

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