Pull-apart bread Caprese style is perfect for every party!
Bread is a staple food: versatile, enjoyable with or without butter, suitable for any time of day, any event, used as part of a dessert or as a savory accompaniment. It's a fact of life: bread belongs on the table as much as your plates and cutlery. And while it's so darn tasty and so varied, this recipe gives it even more of a boost — we're crossing it with a Caprese salad to create a true culinary treat.
- 14 oz flour
- 1½ tsp salt
- 1 tbsp melted butter
- 6 fl oz warm milk
- 2 tsp dry yeast
- 1 tbsp sugar
- 6 tbsp olive oil
- 1 handful chopped basil
- 2 cloves chopped garlic
- 7 oz grated mozzarella
- 5 diced cherry tomatoes
- First, put the flour, salt and butter in a large bowl. Add the dry yeast and the sugar to the milk and mix all three ingredients, then pour the milk into the bowl. Knead the ingredients with your hands or using dough hooks, until you have a dough with an even consistency. Form it into a ball and leave it in the bowl, covered with a clean cloth, in a warm place for one hour.
- Meanwhile, mix the olive oil, basil and chopped garlic into a marinade.
- Pull small portions from the risen dough and shape them into balls a little over 1 inch in diameter. Marinate the dough balls in the oil and place 10 balls in two rows on the bottom of a small loaf pan. You should leave some space between the balls for the dough to expand further.
- Sprinkle half the cheese on top and then fill the pan with another 10 dough balls in two rows. Add the rest of the cheese on the second layer of dough balls and then add the tomatoes. Then bake the bread for 30 minutes in a convection oven at 360°F.
These cheesy dough balls will probably be pulled out of the pan faster than you can say "Caprese." Our main recommendation for this dish is: definitely eat it warm!