MAKES: 4 servings
Ingredients:
250g strong white flour
150ml water
5g quick action yeast
3g salt
15ml extra virgin olive oil
150g mixed grilled vegetables (shop bought or homemade)
50g cheese (whatever you like best)
1 tbsp pine nuts
Basil to garnish
Recipe Summary
This bread is a complete picnic in one! Topped with grilled vegetables, cheese and pine nuts, think of it as a pizza-sandwich hybrid.
I have always put off baking bread as I didn’t fancy kneading it, but I’m now an enthusiastic baker, having realised that a stand mixer or food processor can do the job in no time, with minimal fuss. You could also use a shop-bought pizza base or focaccia instead here.
Method:
Weigh the flour into a large bowl and sprinkle in the yeast and salt. Make a well in the middle and pour in the water and oil. Stir to roughly combine and knead until smooth and elastic. This will take about 7’ in a stand mixer with a dough hook, or 3-4’ in a food processor. If you want to knead by hand, it should take about 10’. The dough will be quite wet and should bounce back slightly when pressed with a finger. Place the dough into a greased bowl, cover and leave to rise until it has doubled in size (1-1.5hrs).
Roughly chop the vegetables and cube the cheese. When the dough has doubled in size, knock it back and shape it into an oval. Arrange the vegetables, cheese and pine nuts over the dough and sprinkle over a little extra olive oil.
Bake at 200C for 20’ or until golden and crisp around the edges. Sprinkle with basil to garnish.
Nutrition (per 1/4 of bread): 368kcal; 14.8g fat, of which 4.4g saturated; 44.9g carbs, of which 2.3g sugars; 2.6g fibre, 13.4g protein; and 1.5g salt.