Pesto and Salami Pull-Apart Bread. A soft, tasty bread with crusty edges meets pesto, fennel salami, and Asiago. Fun food made scrumptious.
For the bread:
- 400 g all-purpose flour or farina 00
- 1 tsp salt
- 1 Tbsp sugar
- 1 Tbsp dried oregano
- 7 g active dry yeast
- 300 ml lukewarm water
For the filling
- 1/8 cup basil pesto
- 1 cup grated Asiago
- 8 slices salami mild or hot
- 3 Tbsp evo oil for brushing
- In the bowl of a stand mixer fitted with the dough hook, add the flour, oregano, sugar, salt on one side, and yeast on the other side. Mix everything on low, then make a well in the centre, add the water and start mixing the dough on low, then mix on medium speed for about 6 minutes, or until the dough wraps around the hook.
- Place the dough in an oiled bowl, and cover with greased cling wrap.
- Set in a warm place, away from air draughts (I put it in the oven, turned off, with the light on) to rise until doubled in size, about 1.5-2 hours.
- Grease well the inside of a loaf pan with oil.
- Tip the dough out on to a flour-dusted work surface and gently roll it out to a rectangle of 25 x 35cm.
- Spread pesto on the surface with an offset spatula, leaving an empty border.
- Sprinkle the grated Asiago on top of the pesto.
- Then, arrange the salami slices in rows of two.
- Now cut the rectangle in half lengthwise and in four sections to obtain 8 squares. Take each square and fold it in half like a book. Stack them side by side in the tin leaving the side with the filling on top. Then cover the top with greased clingwrap and set to rise again, until doubled in size, about 1 hour.
- In the meantime, preheat the oven to 400°F/200°C.
- Remove the cling wrap and bake in the middle section of your oven for 20-25 minutes or until nice and golden.
- Take it out of the oven and brush all over with olive oil.
- Wait a few minutes, then place on a board and enjoy.
- Category: Bread
- Method: Baking