TEAR & SHARE RECIPES | BBC GOOD FOOD
Provided by: Good Food team
TEAR ‘N’ SHARE BREAD | JAMIE OLIVER RECIPES
Provided by: Jamie Oliver
Total time: 2 hours 30 minutes
|500 g strong white bread flour plus extra for dusting|
|1 x 7 g sachet of dried yeast|
|100 g black olives|
|1 clove of garlic optional|
|6 sun-dried tomatoes|
|1 bunch of fresh basil (30g)|
|100 g Parmesan cheese or vegetarian alternative|
|2 x 125 g balls of mozzarella|
- Put the flour and 1 teaspoon of sea salt into a large bowl and make a well in the middle. In a jug, mix the yeast into 300ml of lukewarm water, then gradually pour it into the well, stirring and bringing in the flour from the outside to form a dough.
- Knead on a flour-dusted surface for 10 minutes, or until smooth and springy. Place back in a lightly oiled bowl, cover with a damp tea towel and leave to prove in a warm place for 1 hour, or until doubled in size.
- Meanwhile, destone the olives and peel the garlic (if using), and then pound with the sun-dried tomatoes into a rough paste in a pestle and mortar. Add most of the basil leaves and a small pinch of salt, and bash again until you have a paste. Finely grate in most of the Parmesan, add a big pinch of black pepper, then muddle in 4 tablespoons of olive oil.
- On a lightly floured surface, divide the bread into 2 equal pieces, then roll and stretch out into 2 identical circles roughly about 28cm wide. (If you want to be super-neat you can cut around a dinner plate for a perfect circle shape.) Place one of the circles on a lined baking sheet, then spread the olive paste all over the dough right to the edge, then tear over the mozzarella. Cover with the other circle and press down lightly to seal.
- Position a jam jar, or something similar, in the centre, and then carefully make 12 evenly spaced cuts, starting from near the glass all the way out to the edge.
- One by one, pick up each piece of bread and twist 3 times before laying neatly back down on the tray, poke in the remaining basil leaves in and around where you can, then cover lightly with a damp cloth and leave to prove again in a warm place for 1 hour or until doubled in size.
- Preheat the oven to 190°C/375°F/gas 5. When the bread is ready, finely grate over the remaining cheese and drizzle over a little olive oil, then gently place in the middle of the oven for 20 to 25 minutes, or until golden.
- Leave to rest for 15 minutes before tucking in.
Calories 295 calories, FatContent 14.1 g fat, SaturatedFatContent 5.5 g saturated fat, ProteinContent 12.1 g protein, CarbohydrateContent 31.7 g carbohydrate, SugarContent 0.8 g sugar, SodiumContent 1.1 g salt, FiberContent 1.3 g fibre
GARLIC AND HERB TEAR-AND-SHARE | EASY BREAD RECIPE
Provided by: Stork
Yield: Serves 8
1. Lightly oil a 20cm (8 inch) round cake tin.
2. Place the flour, yeast, salt, sugar and herbs in a bowl and stir together. Measure the boiling water into a measuring jug, add the Stork® and stir until melted. Add the milk, then pour this liquid into the flour mixture and mix well until a dough forms.
3. Turn the dough onto a lightly floured work surface and knead until smooth and elastic (10 minutes by hand, or 5 minutes in an electric mixer fitted with a dough hook).
4. Return the dough to the bowl, cover with oiled clingfilm and set aside in a warm place until doubled in size (45–60 minutes).
5. To make the topping, melt the Stork® in a pan, add the garlic and herbs, then set aside to cool a little.
6. Punch the risen dough to knock out the air, then turn it onto a lightly floured work surface. Cut it into 8 equal pieces and roll each one into a ball. Dip the top of each ball in the garlic and herb mixture, then arrange in the prepared tin.
7. Cover loosely with oiled clingfilm and set aside again in a warm place until doubled in size.
8. Preheat the oven to 220ºC/425ºF/Gas Mark 7.
9. Bake the bread for 15 minutes, then lower the temperature to 200ºC/400ºF/Gas Mark 6 and bake for a further 15–20 minutes, until golden brown. Allow to cool for 15 minutes and serve hot or cold.