Mediterranean layered bread
We bring you a recipe for layered bread, but in order to make it to your liking, this time we will give you homework: you will have to think about which flavors are your favorites in order to round off the finish. Do you dare to try?
Today's is the recipe for a Mediterranean bread that is very easy to make and that you can fill with the ingredients that you like the most when enjoying a stuffed bread. We suggest some ingredients that provide contrast and make it very tasty, such as pesto or cream of olives, dried tomatoes, cheese... but you can follow the same recipe with other ingredients. Chopped olives, onion, bacon... What ingredients do you want to add?
I encourage you to think about it. The best thing is that you can vary the same bread recipe, to serve a different and surprising bread at the table each time.
Le Creuset Rectangular Non-Stick Pan
For the mass:
- 500 ml of water
- 30g fresh yeast
- 1 Kg of regular flour, plus extra to spread on the work surface
- 3 teaspoons of salt
- 50g of butter
For the filling:
A selection of the following, or you can also choose your own favourites:
- 3-4 tablespoons of pesto
- 10-15 dried tomatoes
- 2 tablespoons of tapenade (cream of black olives)
- 5 slices of cooked ham or 10 slices of grated bacon
- 10 slices of cheese
For the mass
- Mix the warm water with the yeast. Add this mixture to the flour and knead until well integrated. If you use the KitchenAid robot , you can mix with the flexible paddle accessory.
- Add the salt and butter. Knead well for about 10 minutes (if you use the robot, go to the hook accessory). Let it rest under a damp towel for about 15 minutes, and knead again for another 5 minutes. Let stand again for another 15 minutes.
- If necessary, repeat the process, kneading again and resting once more for a few minutes. Remember that rest kneads.
- Sprinkle flour on the work surface and roll out the dough up to 10mm thick, with the help of an adjustable rolling pin . Cut into rectangles of approximately 5 cm x 10 cm, checking that they fit well in the Le Creuset rectangular mold (those measurements are thinking of mounting from side to side of the mold, but you can make long strips and mount horizontally, with layers stretched at the base and go up floor to floor).
- Spread each quadrant with the filling you have chosen (pesto, tapenade...), and place them side by side inside the mold, in layers until the mold is filled. Between layer and layer, you can add the slices of ham, cheese, dried tomatoes... The ingredients that you want to include in your bread.
- Preheat the oven to a temperature of 200°C / 180°C (in the case of ovens with air).
- Let the bread rest covered with a damp towel for 45 minutes, it will gain volume.
- Bake for about 40 minutes, then place the pan on a wire rack to cool. Unmold and serve.
Savory breads are a fabulous accompaniment for dinners or to be an important part of any meal, since they already add a lot of flavor.
This Mediterranean bread can be served alone with a little oil, it can be the protagonist before a charcuterie board, or it can be the base to be served with a fried egg or an omelette: you will see how the highest flavor of tapenade, dried tomatoes or what you have included in the bread accompanies the omelette or some fried eggs in the best way. You will enjoy it like never before!
Hola Buenos Dias!
Linda receta, me gustaría hacer el pesto con un hummus de garbanzo y berenjena. O relleno de morrones aceite de oliva y kalamatas. o Como propones con aceite de oliva y oregano- Buen Provecho y Gracias!
Hola Yvette, ya verás que os encantará :) ¡Buen fin de semana!
¡Qué alegría que te haya gustado, Josefina! Ya verás que te saldrá genial :) Un saludo.
Me parece una receta fácil y además pudiendo personalizarla al gusto de cada uno. La probaré este fin de semana aprovechando una salida al monte donde la podremos degustar. :-)
Tiene muy buen a pinta, pienso hacerlo, a ver q tal sale