Bread with Garlic, Basil, and Tomatoes
Baking and Desserts • Italian
Description
Bread with Garlic, Basil, and Tomatoes
Ingredients
- Wheat Flour 20 oz
- Olive Oil 0 fl oz
- Water 10 fl oz
- Salt to taste
- Semolina 0 oz
- Sun-Dried Tomatoes 5 oz
- Garlic 20 cloves
- Fresh basil leaves 1 bunch
- Dry yeast 0 oz
- Olive Oil 3 tablespoons
- Coarse Cornmeal 1 tablespoon
Step-by-Step Guide
Step 1
Mix the flour with semolina, rub in the yeast until it forms a fine crumb. Add salt, olive oil, and water. Place the dough on a surface and knead it. Form a ball and let the dough rest for 1 hour.
Step 2
On a surface sprinkled with cornmeal, shape the floured dough into a rectangle measuring 35 by 25 cm. Shake off excess flour and distribute the sun-dried tomatoes over the surface, pressing them in with your fingertips. Do the same with the garlic and basil leaves.
Step 3
Fold one third of the rectangle from the right towards the center. Then fold the left third over it. Gently press down on the resulting narrow rectangle. Seal the free edges of the rectangle at the top and bottom.
Step 4
Cut the rectangle into 3 pieces. Seal one of the open edges of the middle piece.
Step 5
Place the bread on a greased baking sheet with the cut side up, so the tomatoes, roasted garlic, and basil are visible. Cover with a towel and let it rest for 30 minutes in a warm place.
Step 6
Preheat the oven to 480°F. Reduce the temperature to 430°F and bake for 20 to 25 minutes until lightly golden.
Step 7
Brush the finished bread with oil and let it cool.
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