A simple and yummy treat or appetizer.
The topping is simply equal quantities of grated butter and mozzarella. Flavored with grated garlic, chopped basil leaves, dry herbs and a little chilly.
The Bread. This will yield two loaves of 600 grams each.
- All Purpose Flour : 700 grams.
- Water : 455 grams. (700 * 0.65)
- Salt : 14 grams. (700 * 0.02)
- Sugar : 14 grams (700 * 0.02)
- Yeast : 7 grams (700 * 0.01)
Combine all the ingredients and knead for at least 15 mins. Its ready when you can stretch the dough and it passes the windowpane test. I find it very helpful to take a one minute break after 5 mins of kneading. This allows the gluten to relax and the makes kneading much easier.
First rise is till the dough doubles in size. Then divide into two portion and shape each into a Batard. Second rise ends when a delicate press by a finger remains on the surface.
Score the bread. Give it a mild water wash. Peheated oven, 210C, 30 minutes.
When the bread has cooled down, slice it. Put the topping. Bake in a oven at 180C for 5-6 mins and then broil it with just top heat for 5 mins.