pesto, salami and black olive tear and share bread

tear and share pesto bread

Somewhat inspired by recent challenges on Great British Bake Off, I thought about making some tear and share bread. When left to my own devices things often take a Mediterranean direction. I’d not tried tear and share (or pull-apart to my American friends) before so started with a basic bread recipe and moved out from there.

I was off round a friend’s so though about taking some nice savoury bread with me. (As it turned out he cancelled so poor old me, I had to eat the whole thing myself.)

I started with a standard yeast dough, no surprises here.

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Left to rise until doubled…

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Folded in my deli ingredients and shaped. I made the swirls first (just a sausage shape wrapped around itself – I’ve been making my daughter’s hair into a bun lately so it kinda reminded me of shaping that). The leftover dough was left as a round roll in the centre.

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And whaddya know, it turned out great.

tear and share pesto bread

I’ll definitely be making variations on this tear and share recipe again. PS. I was making mine ready for about 8 people so made a fairly large one (about 30 cm across!), so do scale up / down your ingredients as required.

tear and share pesto bread
pesto, salami and black olive tear and share bread
Yum
Print Recipe
tear and share pesto bread
pesto, salami and black olive tear and share bread
Yum
Print Recipe
Ingredients
Servings:
Instructions
  1. In x warm water add the yeast and sugar, whisk lightly to combine and leave while you get the dried stuff ready.
  2. Mix the flour and salt together in a large bowl. Make a well and add half the yeasty water. Combine well then keep adding water until everything in the bowl comes together. Turn out on a floured surface and knead for 10 minutes into a smooth, pliable dough. Cover and leave in a warm place to rise for about 45 minutes.
  3. After this time, knock it back and incorporate the herbs, salami and olives. Divide the dough into 6 pieces. Take one piece and roll it into a sausage shape. Spread this on one side with some of the pesto (like toast), then twist the dough into a spiral shape. Repeat for 4 more of the pieces, and leave the sixth as a smooth ball. Arrange on your baking tray and leave to prove for an hour.
  4. Preheat the oven to 180C. Bake for 25 - 35 minutes, until the bottom sounds hollow when tapped. Because the bread is an irregular shape, you should check all over the bread, and it's probably a good idea to rotate the loaf 180 degrees mid-bake to keep it even.
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Want more bread recipes?

Try my tiger bread

Or for a special occasion, Heston-inspired mushroom parfait and walnut bread

My Custard Pie’s courgette loaf looks like a right treat

Something sweeter? Try Utterlyscrummy’s cinnamon pull-apart bread

Perhaps a more recognisable deli-topped bread? Check out Greedy Gourmet’s artichoke and sun-dried tomato pizza

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