International Bread Week

We’re celebrating this International Bread week with 3 must-have bread dishes!

 

Ingredients:

For the dough:

  • 4 cups flour
  • 1 packet active dry yeast
  • 1 ½ cups warm water
  • 2 tsp sugar
  • 1 tsp salt
  • ¼ cup olive oil

For the toppings:

  • ¼ cup extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • ⅓ cup pitted black or green olives, sliced
  • ¼ fresh rosemary sprigs
  • 1 tsp flaky sea salt
  • ½ tsp black pepper

How To Make Rosemary, Olive & Garlic Focaccia

  1. Preheat your oven to 220°C In a small bowl, mix the warm water, sugar, and yeast.
  2. Let it sit for 5-10 minutes until it becomes foamy.
  3. In a large mixing bowl, combine the flour and salt.
  4. Add the activated yeast mixture and olive oil.
  5. Mix until a shaggy dough forms. Knead for about 8-10 minutes until smooth and elastic (or 5 minutes with a stand mixer and dough hook).
  6. Place the dough in an oiled bowl, cover it with a damp towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
  7. Grease a baking tray with olive oil.
  8. Stretch and press the dough into the pan, making sure it fills the corners.
  9. Cover and let it rise for another 30 minutes.
  10. Drizzle half of the olive oil over the dough.
  11. Using your fingers, gently press down to create dimples.
  12. Evenly distribute the garlic slices, olives, and rosemary over the surface.
  13. Drizzle the remaining olive oil on top.
  14. Sprinkle with flaky sea salt and black pepper.
  15. Bake for 22-25 minutes, or until golden brown and crispy on the edges.

Ingredients:

  • 1 ciabatta roll, baguette, or sourdough (sliced in half)
  • 200g mozzarella cheese, sliced
  • 2 medium ripe tomatoes, sliced
  • 8-10 fresh basil leaves
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp balsamic glaze
  • Salt & pepper, to taste
  • ½ cup basil or sundried tomato pesto

How To Make Caprese Sandwich with Balsamic Glaze

  1. Heat a pan over medium heat, then drizzle the ciabatta or baguette with olive oil on both cut sides.
  2. Lightly toast in a pan, or oven for 2-3 minutes, until golden and slightly crispy.
  3. Arrange the mozzarella slices evenly on the bottom half of the bread.
  4. Layer the tomato slices on top and season with salt and black pepper.
  5. Add fresh basil leaves, distributing them evenly.
  6. Drizzle balsamic glaze over the tomatoes and mozzarella.
  7. Spread the pesto on the other slice of bread, close the sandwich.
  8. Slice and serve immediately.

Ingredients:

  • 1 large sourdough loaf
  • 1 ½ cups cooked chicken, shredded or diced
  • 6 slices crispy bacon, chopped
  • 1 ½ cups mozzarella & cheddar cheese, grated
  • ½ cup cream cheese, softened
  • ¼ cup mayonnaise or sour cream
  • 2 Tbsp butter, melted
  • 2 Tbsp fresh parsley, chopped (plus extra for garnish)
  • 2 cloves garlic, minced
  • ½ tsp paprika
  • Salt & pepper, to taste

How To Make Cheesy Chicken & Bacon Stuffed Bread

  1. Preheat your oven to 180°C.
  2. Slice the top off the baguette and hollow out the centre.
  3. In a mixing bowl, combine chicken, crispy bacon, mozzarella, cream cheese, mayonnaise, garlic, black pepper, paprika, and salt.
  4. Mix well until evenly combined.
  5. Spoon the cheesy chicken mixture into the hollowed-out bread, pressing it in firmly to fill all the spaces.
  6. Mix the melted butter with chopped parsley and brush it over the top of the bread.
  7. Wrap the bread loosely in foil and bake for 15 minutes.
  8. Uncover and bake for an additional 5-7 minutes, or until the cheese is melted and bubbling.
  9. Let the bread cool slightly, then slice into thick pieces.
  10. Garnish with extra parsley and serve warm.

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