Place half a cube of yeast in a bowl.
Add half a teaspoon of sugar and pour 250 ml of lukewarm water.
Add two tablespoons of flour and stir until all ingredients dissolve without lumps.
Leave the dissolved yeast in a warm place for about 10 minutes until it activates and foams.
2. Creating the Dough
Measure and sift 450 g of flour, add a teaspoon of salt, and the activated yeast.
Knead with a dough mixer until it becomes compact and separates from the bowl’s walls.
If kneading by hand, mix until the flour is absorbed and continue until the dough is compact, smooth, and not too sticky.
Shape into a ball, cover, and let it ferment in a warm, draft-free room for about half an hour or until doubled in volume.
3. Rolling and Preparing
Spread the risen dough on a floured surface and roll it out evenly.
Transfer it to a piece of baking paper on a wide, shallow baking tray.
Cut it into cubes.
4. Crafting the “Pesto”
Chop fresh basil and parsley, grate or squeeze garlic, and mix with 100 ml of olive oil.
Spread the mixture across all the incisions, then brush the entire surface with a silicone brush.
5. Toppings and Baking
Sprinkle grated mozzarella, parmesan, or your preferred cheese along the cuts.
Place a sliced olive on top of each cube and press gently.
Optionally, sprinkle more mozzarella over the entire bread.
Bake in a preheated oven at 180 degrees for 20 minutes.
Conclusion
As the aroma of this artisanal bread fills your kitchen, you’ve not just baked; you’ve crafted an experience. With its golden crust, flavorful coating, and delightful toppings, this bread transcends the ordinary. Pizza might have a competitor on the table, but this creation is in a league of its own.
