Mediterranean Layered Bread

We're bringing you a layered bread recipe, but to make it to your taste this time we're giving you homework: you'll have to think about which flavors are your favorites to perfect the finish. Are you up for trying it?

Today's recipe is a very easy Mediterranean bread to make and that you can fill with whatever ingredients you like when enjoying a stuffed bread. We suggest some ingredients that provide contrast and make it very tasty, such as pesto or an olive spread, sun-dried tomatoes, cheese... but you can follow the same recipe with other ingredients. Chopped olives, onion, bacon... Which ingredients do you want to add?

I encourage you to think about it. The best part is that you can vary the same bread recipe to serve a different and surprising loaf at the table each time.

Le Creuset non-stick rectangular pan

Ingredients

For the dough:

• 500 ml of water
• 30 g of fresh yeast
• 1 Kg of all-purpose flour, plus extra for dusting the work surface
• 3 teaspoons of salt
• 50 g of butter

For the filling:

A selection of the following, or you can also choose your own favorites:

• 3-4 tablespoons of pesto
• 10-15 sun-dried tomatoes
• 2 tablespoons of tapenade (black olive paste)
• 5 slices of ham or 10 slices of cooked shredded bacon
• 10 slices of cheese

Preparation

For the dough

1. Mix the lukewarm water with the yeast. Add this mixture to the flour and knead until well combined. If you use theKitchenAid stand mixer, you can mix with the flexible paddle.
2. Add the salt and the butter. Knead well for about 10 minutes (if using the machine, switch to the dough hook attachment). Let it rest under a damp towel for about 15 minutes, then knead again for another 5 minutes. Let it rest again for another 15 minutes.
3. If necessary, repeat the process, kneading and resting once more for a few minutes. Remember that resting is part of kneading.

Assembly

1. Dust the work surface with flour and roll the dough out to 10 mm thickness using an adjustable rolling pin. Cut into rectangles of approximately 5 cm x 10 cm, checking that they fit well in the Le Creuset rectangular pan (those measurements are intended for assembling side to side in the pan, but you can make long strips and assemble horizontally, with layers stretched on the base and building up layer by layer).
2. Spread each quadrant with the filling you've chosen (pesto, tapenade...), and place them side by side inside the pan, layering until the pan is full. Between layers, you can add slices of ham, cheese, sun-dried tomatoes... The ingredients you want to include in your bread.
3. Preheat the oven to 200°C / 180°C (for fan ovens).
4. Let the bread rest covered with a damp towel for 45 minutes; it will increase in volume.
5. Bake for about 40 minutes and then place the pan on a rack to cool. Unmold and serve.

Optional

Savory breads are a fabulous accompaniment for dinners or can be an important part of any meal, since they already provide a lot of flavor on their own.

You can serve this Mediterranean bread simply with a little oil, it can be the star alongside a charcuterie board, or it can be the base to serve with a fried egg or an omelette: you'll see how the pronounced flavor of tapenade, sun-dried tomatoes or whatever you've included in the bread complements the omelette or fried eggs in the best way. You'll enjoy it like never before!