I’m at a party on Sunday. I meticulously planned my baking around all of the other things I have to do on Friday and Saturday and started with these on Friday (late afternoon). As there is quite a bit of waiting involved they only came out of the oven at 10.30pm.
Obviously this recipe involves waiting times. I used my mixer to do the hard work with the bread too.
- Quarter some tomatoes
- Put the oven on high
- Grate some parmesan
- Get basil leaves, grated mozzarella*, pine nuts, olive oil, a 7g sachet of fast action yeast and seasoning ready
- Measure out 450g strong white bread flour, 1tsp golden caster sugar, 2tbsp olive oil and 1½tsp salt
Pop the tomatoes on a baking tray, cut side up.Sprinkle with salt and drizzle with oil. Pop in the oven, turn it off and leave for a couple of hours. (or you could buy semi dried tomatoes as per the original BBC Good Food Recipe April edition).
Whizz up the pine nuts and basil in a processor then add the parmesan and oil. Season well.
Combine the flour, yeast, sugar and salt in the mixer then add 280ml of warm water along with the oil. Mix until you have a soft, springy and elastic dough (about 5 minutes). If it is a bit dry, add a little more warm water.
Transfer to a clean, oiled bowl and turn over in the oil then cover with oiled cling film and leave to double in size. Mine took about two hours but it depends how warm the place you leave it is.
Line a baking tray with parchment.
Knock back the bread a couple of times to get rid of any air bubbles.
Sprinkle your worktop with flour and roll out the dough to about 40x30cm.
Spread the pesto over the base. Roughly chop your tomatoes and sprinkle over then sprinkle with mozzarella.
Roll up along the long edge then using a sharp knife, cut into 12 pieces. Pop them on the baking tray, cut side up.
Cover with oiled cling film and leave for another hour.
Preheat the oven to 180ºc (fan) and cook for about 35-40 minutes.
*I don’t normally buy pre-grated anything! I was going to buy a block of hard mozzarella but the man in front of me at the cheese stall took the last piece – the cheek of it!