Sundried Tomato and Pesto Bread "Crusty Cob"

Do you think anyone could resist a bread in cocotte as tasty as this one? Tasty is the word, because inside it hides sun-dried tomatoes and pesto , intense aromas that make this bread 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 a side dish!

Its peculiar design reminds us of a family-sized corncob - it's beautiful! And to make bread quickly and easily, there is certainly nothing more ideal than the perfection of the Le Creuset cocotte . It is the perfect piece to go in the oven, and being made of iron and reaching such high temperature, you get a perfect crust. What do you say, do you dare to try this bread? Let's go for it!

Evolution Le Creuset round cocotte

Ingredients

• 600 g baking flour (plus more for sprinkling)
• 1 ½ teaspoons salt
• 350 ml of warm water
• ½ teaspoon white sugar
• 2 teaspoons 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 cocotte).
• 2 - 3 tablespoons semolina flour for dusting

Preparation

1. Preheat the oven to the lowest heat setting (50 - 70°C), place the empty cocotte with the lid on and allow to heat.
2. In a bowl, sift the flour with the salt.
3. Put 350 ml of hot water (not scalding hot) in a jug , add the sugar, salt and yeast. Stir and leave to sit for 5 minutes so that the yeast activates and the mixture becomes foamy.
4. Make a well in the centre of the flour and add the pepper, pesto, sun-dried tomatoes (drained of oil and finely chopped) and pour in the yeast water you have prepared. Mix the ingredients, slicing to incorporate all the flour from the edges of the bowl. Mix until you have a soft but not sticky dough (you can add a little more flour if necessary, if it looks too sticky, spoonful by spoonful, always mixing well before adding more).
5. Lightly oil your work surface and hands with a little olive oil and remove the dough. Knead the dough with the heel of your hand, folding and turning. Continue kneading the dough for 5-6 minutes, until it becomes elastic. If you have a KitchenAid, knead with the dough hook attachment, always pausing several times between kneading.
6. Remove the preheated Le Creuset cocotte and lid from the oven; lightly brush the inside of the base with a little olive oil. Place the dough inside, replace the hot lid 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 form the sourdough.
8. Place the cocotte and lid back into the oven to reheat.
9. Remove the air from the dough by kneading it a few times with your knuckles and shape it into a round loaf.
10. Remove the hot casserole from the oven and sprinkle the inside liberally with semolina flour.
11. Place the dough into the casserole dish and gently press it into the base. Place the lid on and leave to rise 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 sheet on the bottom shelf of the oven and fill it with water (to create humidity in the oven).
14. Once the dough has doubled in size, remove the lid from the pan, sprinkle the top of the dough with a little more semolina flour, and make slits in the surface to create a diamond pattern.
15. Place the cocotte in the oven without a lid and bake for 35 - 40 minutes until golden brown.
16. Once the bread is cooked, place the bread out of the pan onto a wire rack to cool.

Enjoy this bread with a Mediterranean feel!