Paul Hollywood's mozzarella and tomato bread recipe
These luscious breads are delicious eaten still warm. However, if you can’t serve them straight after baking, they can be reheated in your oven at 220 °C for 5 minutes. Drizzle the loaves with a little olive oil as you take them out of the oven. Makes four loaves.
Ingredients
- 500 g strong white bread flour, plus extra for dusting
- 10 g salt
- 10 g instant yeast
- 400 ml tepid water
- 2 tbsp olive oil, plus extra for sprinkling
- 1 cup fine semolina for dusting (optional)
- 20 cherry tomatoes, halved
- 2 balls of buffalo mozzarella, about 125g each
- 1 pinch dried oregano for sprinkling
- 17.6 oz strong white bread flour, plus extra for dusting
- 0.4 oz salt
- 0.4 oz instant yeast
- 14.1 fl oz tepid water
- 2 tbsp olive oil, plus extra for sprinkling
- 1 cup fine semolina for dusting (optional)
- 20 cherry tomatoes, halved
- 2 balls of buffalo mozzarella, about 125g each
- 1 pinch dried oregano for sprinkling
- 17.6 oz strong white bread flour, plus extra for dusting
- 0.4 oz salt
- 0.4 oz instant yeast
- 1.7 cups tepid water
- 2 tbsp olive oil, plus extra for sprinkling
- 1 cup fine semolina for dusting (optional)
- 20 cherry tomatoes, halved
- 2 balls of buffalo mozzarella, about 125g each
- 1 pinch dried oregano for sprinkling
Details
- Cuisine: English
- Recipe Type: Bread
- Difficulty: Medium
- Preparation Time: 120 mins
- Cooking Time: 20 mins
- Serves: 20
Step-by-step
- Oil a 2-3 litre square plastic container.
- Put the flour into the bowl of a mixer fitted with a dough hook. Add the salt to one side of the bowl and the yeast to the other. Add three-quarters of the water and begin mixing on a slow speed. As the dough begins to come together, slowly add the remaining water. Mix for a further 5-8 minutes on a medium speed. The dough should now be wet and stretch easily when pulled. Add the olive oil and mix for another 2 minutes.
- Put the dough into the oiled tub, cover and leave until at least doubled in size - about 1 hour.
- Line 2 baking trays with baking parchment or silicone paper.
- Dust your work surface heavily with flour - add some semolina too, if you have some. Tip the dough out carefully onto the surface. Rather than knocking it back, handle it gently so you keep as much air in the dough as possible. Coat the top with flour too. Cut the dough in half lengthways, then cut each half across in two to give 4 pieces of dough.
- Stretch each piece of dough a little and lay two breads on each prepared tray, placing them apart. Push 10 tomato halves into the surface of each bread. Tear the mozzarella into little pieces and push them in between the tomatoes. Sprinkle each bread with olive oil, then oregano. Leave to rest for 15 minutes. Meanwhile, heat your oven to 210 °C.
- Bake the breads for 15-20 minutes. Serve while still warm.
Taken from How to Bake, by Paul Hollywood. Paul will be at this year's Cake & Bake show at London's Earls Court, and you can win tickets for the show here!
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