Bread buns with red pesto, olives and grated cheese

4

People

100

Minutes

Medium

Difficulty

Ingredients

700 g bread flour

350 ml warm water

3 tea spoon dry yeast

1 table spoon sugar

2 tea spoon Garlic powder

2 tea spoon finely crushed sea salt

3 table spoon olive oil

1 jar Saclà Sundried Tomato Pesto

100 g black olives finely chopped

1 egg

Grated cheese

Method

1 Put all the dry ingredients in a mixer bowl and add half the water. Put the hook on the mixer and stir the ingredients. Add the remaining water, together with the olive oil and the Pesto. Let the mixer knead the dough for at least 5 minutes. The longer it is kneaded, the better. Then add chopped olives and continue kneading for 2 minutes.

2 Then take the dough out of the bowl and make one piece out of it. You can spray a little bit of oil spray in the bowl, put the dough in the bowl and also spray a little over it, so it doesn’t stick to the plastic film that is put over the bowl. Leave the dough to rise in a warm place for 40 minutes.

3 Then take the dough out of the bowl and cover 2 baking plates with baking paper. Shape the dough into small buns. To keep the buns even, you can weigh each one and it is good to aim for 60g buns.

4 Heat the oven on under and overhear to 45°C. Spray the inside of the oven with water. Insert the plates and lightly spray the buns also with water. Keep the bread buns in the oven for 30 minutes. Then take the buns out and heat the oven to 210°C.

5 Mix the egg and pesto together and use a pencil to brush the buns with the egg and pesto mixture. Put a little of grated cheese over the buns. Bake for 10-14 minutes. Serve with pesto or other good toppings. These buns are excellent with a good soup.

Method

3 Then take the dough out of the bowl and cover 2 baking plates with baking paper. Shape the dough into small buns. To keep the buns even, you can weigh each one and it is good to aim for 60g buns.

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