Ingredients
- 6 g instant dry yeast
- 300 g wheat flour
- 195 g durum wheat
- 300 ml water
- 50 ml olive oil
- 2 tsp salt
Filling
- Mozzarella
- Pesto
Brushing & garnish
- 1 egg yolk
- ½ tsp salt
- 2 tbsp Olive oil
- 1 tbsp pesto
- Sea salt
Pull-apart bread with mozzarella and pesto!
Watch us create this festive pull-apart bread with Mozzarella and pesto, a delicious holiday treat that's as
fun to make as it is to eat!
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Assemble the Assistent Original with the bowl, dough roller and dough knife.
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Pour water into the bowl and add yeast, flour, olive oil and salt. Mix on medium speed until everything is combined. Adjust the arm to about 1-2cm (2/3” to ¾” in) from the edge and knead dough for about 5-10 minutes.
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Then place on the bowl cover and set dough to rise for about 1 hour.
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Cut mozzarella into smaller pieces and let dry on a paper towel.
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Remove dough from bowl. Divide dough into 30 equal pieces.
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Take one piece, shape it into a ball. Flatten in your hand, adding mozzarella and pesto in center. Fold the dough over the filling, making a ball and ensuring that the mozzarella and pesto are completely covered.
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Shape to a smooth ball.
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Add balls, seam-side down in the shape a tree. You can shape the ball on top into star, if desired.
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Let rise for 30 minutes.
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Preheat oven to 200 °C/400 °F.
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Mix egg yolks and salt, brush the bread.
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Bake in the center of the oven for 15 - 20 minutes, until the edges are lightly browned.
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Immediately brush olive oil and pesto, sprinkle with sea salt, and serve immediately.
