Italian bread "Pesto" | Italian bread "Pesto" | Pane al Pesto
Today we will consider one of the types of Italian cheese bread. Very tasty, satisfying, aromatic and addictive :). It is a bit similar to "Focaccia", but when broken it looks a little different - the dough is airy, light, soft. Before cooking, be sure to familiarize yourself with the cooking features.
*I do not claim authenticity. Many thanks to the wonderful Gambarini family for the recipe, informational assistance and organoleptic assessment of the product.
Cooking features:
1. When making this product, it is advisable to use flour with protein - 11 g - 12 g (premium or first grade). You can use any other flour that you are used to working with, for example, "Makfa premium".
2. Tomato confit (dried tomatoes in oil) is better to make yourself. I also attach the recipe below.
3. You can make the sauce yourself or buy it in the store. Children like green-based bread more, for example. It's a matter of taste.
3. The total weight of "wet" additives (for example, sun-dried tomatoes in oil, olives, sauces) can be no more than the weight of flour, so that the bread does not become wet and heavy after baking.
4. The shape of the product can be any. I baked the bread in muffin tins. During Easter week, we baked this bread in Easter cake tins. We assembled it like a "cruffin". This is how we got the popular "hearty Easter cake". Be sure to take note. It will come in handy.
5. The readiness of the bread is determined by:
baking time
color (of course, depending on the type of flour)
ringing, crunching (in this case, there will be no ringing or crunching)
crumb temperature (96-98 degrees, but we almost never use this method of determination).
bottom of the product (the color should be light brown)
6. After cooking, be sure to transfer to a wire rack.
8. Before serving, the bread can be slightly warmed up in the oven. It is advisable to store it in the refrigerator for about 2 days.
Ingredients:
Milk (37-38 degrees) - 150 gr.
Water (37-38 degrees) - 150 gr.
Yeast - 12 gr.
Flour - 500 gr.
Salt - 8 gr.
Sugar - 18 gr.
Butter - 100 gr.
Filling for 2 parts of the dough:
Pesto sauce (any) - 180 gr.
Sun-dried tomatoes (confit tomatoes) - 150 gr.
Parmesan cheese - 150 gr.
You can also add pine nuts - 20 gr.
Or olives.
To prepare the product, combine water and milk, add yeast. Mix flour with salt and sugar. Pour liquid ingredients into dry ingredients and knead dough for about 4-5 minutes. Add softened butter. Continue kneading for 10-15 minutes. Form the dough into a ball and put it seam down in a bowl greased with a thin layer of olive oil. Cover the bowl with cling film and put it in a warm place for 30 minutes. Proofing temperature is 32 degrees. After some time, knead the dough once. Put the dough back in a warm place for another 30 minutes. Then divide the dough into 2 parts and roll out into a thin layer.
Filling.
For the filling, you can use two types of sauce: "Pesto alla Genovese" sauce made from basil, cheese, pine nuts and "Pesto Rosso" sauce made from basil, cheese and tomatoes. Spread the sauce over the surface, then add sun-dried tomatoes, permesan cheese and nuts. Roll into a roll, cut into 2 parts, twist each part and put it in a mold. It is necessary to hide the filling. Repeat the same with the second part of the dough. Proofing before baking - 5-10 minutes. Bake at a temperature of 170-180 degrees, 30-40 minutes)
"Confit tomatoes":
Plum tomatoes - 200 gr.
Garlic - 8-10 cloves.
Thyme, rosemary
Salt
Black pepper (ground)
Remove the core of the tomatoes, make a cross-shaped cut and pour boiling water over them. After a few minutes, the skin will begin to come off. Move the tomatoes into ice water to remove the skin. Next, divide the tomatoes into quarters and completely clean them of seeds, partitions, etc. Place the peeled pulp (quarters) in rows on a baking sheet with parchment paper. Place crushed garlic cloves and herbs between the rows. Sprinkle the quarters with salt and ground black pepper and drizzle with olive oil. Dry for 3.5 hours at a temperature of 100 degrees. After a while, let the tomatoes cool down a little, then place them in a jar and pour a little olive oil. Store in the refrigerator for up to 5 days.
In every part of Italy, bread is loved for its beautiful and crispy crust, and in some places they prefer crumb with a filling. For me, just feeling the aroma of this bread is enough to fill up and lift my mood for the whole day ;). Yes, this is not just a set of products. This is a combination of sunny mood, holiday, spirit of emotional people and cheerful music...
Be sure to try to bake this bread and that very music will sound in your heart...
And maybe all you need now is...
#Bread#Pesto#Italianbread#pesto
Music used in this video: Epidemic Sound