Sun-dried Tomato and Pesto Bread "Crusty Cob"

Do you think anyone could resist a bread in casserole this tasty as this? Tasty is the word, because inside it hides sun-dried tomatoes and pesto, intense aromas that turn this bread into the perfect piece for an appetizer, in sandwiches, served with summer soups and stews or cut into pieces as part of a "mezze platter". It's delicious on its own or with accompaniments!

Its unique pattern reminds us of a family-sized ear of corn - it's beautiful! And to make bread quickly and easily, there's nothing more ideal than the perfection of the Le Creuset casserole. It's the perfect piece to go into the oven, and being cast iron and getting so hot, you achieve a perfect crust. What do you say, will you try this bread? Let's do it!

Round Cocotte Evolution Le Creuset

Ingredients

• 600 g bread flour (and a little more for dusting)
• 1 ½ teaspoons salt
• 350 ml warm water
• ½ teaspoon white sugar
• 2 teaspoons active dry yeast
• ½ teaspoon freshly ground black pepper
• 4 tablespoons pesto sauce
• 100 g sun-dried tomatoes in oil (drained and chopped)
• 2 tablespoons of mild olive oil (for kneading and greasing the casserole).
• 2 - 3 tablespoons semolina flour for dusting

Preparation

1. Turn the oven to the lowest heat setting (50 - 70°C), place the casserole empty with the lid on and let it heat.
2. In a bowl, sift the flour with the salt.
3. Put 350 ml of hot (but not boiling) water in a jug, add the sugar, salt and yeast. Stir and leave for 5 minutes to let the yeast activate and the mixture become frothy.
4. Make a well in the center of the flour and add the pepper, pesto, sun-dried tomatoes (drained of oil and finely chopped) and pour in the yeast water you prepared. Mix the ingredients, slicing to incorporate all the flour from the sides of the bowl. Mix until you get a soft but not sticky dough (you can add a little more flour if necessary, if it seems very sticky, add tablespoon by tablespoon, always incorporating well before adding another).
5. Lightly oil the work surface and your hands with a little olive oil and remove the dough. Knead the dough with the heel of your hand, fold and turn. Continue working the dough this way for 5 - 6 minutes, until it becomes elastic. If you have a KitchenAid, knead with the hook attachment, and always taking several breaks between kneading).
6. Remove the preheated Le Creuset casserole and the lid from the oven; lightly grease the inside of the base with a little olive oil. Place the dough inside, put the hot lid on, and let rest for 30 to 40 minutes or until the dough has doubled in size.
7. Dust a clean work surface and your hands with a little extra flour and shape the proofed dough.
8. Place the casserole and lid back in the oven to reheat.
9. Degas the dough by kneading it a few times with your knuckles and shape it into a round loaf.
10. Remove the hot cocotte from the oven and generously dust the inside with semolina flour.
11. Place the dough in the cocotte and press gently so it fits into the base. Put the lid on and let it rest for a second time for 30 - 40 minutes or until it has doubled in size.
12. Halfway through the rising time, increase the oven temperature to 220°C.
13. Place a baking tray on the lower rack of the oven and fill it with water (to create humidity in the oven).
14. Once the dough has doubled in size, remove the cocotte lid, dust the top of the dough with a little more semolina flour and make cuts on the surface to create a diamond pattern.
15. Place the casserole in the oven without the lid and bake for 35 - 40 minutes until well browned.
16. Once the bread is baked, place the bread out of the cocotte on a wire rack to cool.

Enjoy this Mediterranean-inspired bread!