Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Liquid
Dough
How it's done
Liquid
Place the basil in a measuring cup along with all the other ingredients up to and including the water, puree (yields approx. 500 ml).
Dough
Mix the flour, salt and yeast in a bowl. Add the tomatoes, pine nuts, honey and liquid, mix. Knead into a moist dough using the dough hook on a food processor for approx. 5 mins. With wet hands, fold all four sides of the dough into the middle. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To shape
On a lightly floured surface, shape the dough into a ball. Cut a sheet of baking paper to the same size as the bread, place the bread on it, dust lightly with flour. Cover and leave to rise again for approx. 30 mins.
To bake
Place the cooking pot incl. lid in the lower half of the oven. Preheat the oven to 240 °C. Score the bread as desired and place it in the hot cooking pot with the baking paper. Cover and bake for approx. 30 mins. Remove the lid and bake for a further 20 mins. Remove from the oven, leave to cool on a rack.
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