Bread is a staple food: versatile, enjoyable with or without butter, suitable for any time of day, any event, used as part of a dessert or as a savory accompaniment. It’s a fact of life: bread belongs on the table as much as your plates and cutlery. And while it’s so darn tasty and so varied, this recipe gives it even more of a boost — we’re crossing it with a Caprese salad to create a true culinary treat.
Pull-apart Bread Caprese
Equipment
- Loaf Pan
Ingredients
- 14 oz flour
- 1.5 tsp salt
- 1 tbsp melted butter
- 6 fl oz warm milk
- 2 tsp dry yeast
- 1 tbsp sugar
- 6 tbsp olive oil
- 1 handful chopped basil
- 2 cloves chopped garlic
- 7 oz grated mozzarella
- 5 diced cherry tomatoes
Instructions
- Put the flour, salt, and butter in a large bowl. Add the dry yeast and sugar to the milk and mix. Pour the milk into the bowl. Knead the ingredients until you have a dough with an even consistency. Form it into a ball and leave it in the bowl, covered with a clean cloth, in a warm place for one hour.
- Mix the olive oil, basil, and chopped garlic into a marinade.
- Pull small portions from the risen dough and shape them into balls a little over 1 inch in diameter. Marinate the dough balls in the oil and place 10 balls in two rows on the bottom of a small loaf pan. Leave some space between the balls for the dough to expand further.
- Sprinkle half the cheese on top and then fill the pan with another 10 dough balls in two rows. Add the rest of the cheese on the second layer of dough balls and then add the tomatoes.
- Bake the bread for 30 minutes in a convection oven at 360°F.
VIDEO
These cheesy dough balls will probably be pulled out of the pan faster than you can say “Caprese.” Our main recommendation for this dish is: definitely eat it warm!