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Olive Oil Garlic Bread with Tomato and Mozzarella Topping

Olive Oil Garlic Bread with Tomato and Mozzarella Topping


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Olive Oil Garlic Bread with Tomato and Mozzarella Topping

One of my favorite things to make is a fresh tomato, mozzarella, and basil mixture, with a little bit of olive oil, salt, and pepper. I'll eat it with just about anything, although on top of an olive oil garlic bread is one of my boyfriend's new favorites. I use par-baked French baguettes so that I can add the olive oil and garlic midway through, but feel free to experiment with this recipe to make it just right.

Click here to see Why You Should Cook with Olive Oil.

Ingredients

For the tomato-mozzarella mixture

  • 7 Ounces grape tomatoes, quartered
  • 4 Ounces fresh mozzarella, sliced into thin rounds and quartered
  • 2 Ounces basil, shredded
  • 1/2 Tablespoon olive oil
  • Salt and pepper, to taste

For the garlic bread

  • 1 par-baked French baguette
  • 3 Tablespoons olive oil
  • 2 Tablespoons garlic powder
  • Salt and pepper, to taste

French bread pizza with tomato, mozzarella, basil and balsamic-garlic drizzle

This is one of the simplest pizzas you can possibly make. You don’t have to make pizza dough, you don’t have to make tomato sauce, and there’s no pizza stone required.

A halved baguette makes a perfect pizza crust. It gets light and crispy on the outside during cooking, while inside it retains much of its softness. There’s no need for a separate tomato sauce because the sliced fresh tomatoes — drizzled with a mix of balsamic vinegar, extra virgin olive oil and garlic — soften and lightly caramelize during cooking, forming their own “sauce”. The mozzarella cheese becomes delightfully melty and gooey, and the basil adds a burst of fresh herbiness. It’s a simple but mouthwatering combination of classic Italian flavors, with a French twist.

This pizza tastes perfect as it is, but if you want to add some more protein then anchovies, prosciutto, diced ham or chunks of good-quality canned tuna are all tasty options.

WHISK together the olive oil, balsamic vinegar and garlic in a small bowl until well combined. PREHEAT the oven to 400°F/200°C. CUT the baguette in half horizontally, then cut in half lengthwise to make four pieces. PLACE the pieces, cut side up, on a baking tray. SPRINKLE the cheese in an even layer over each base. ARRANGE equal amounts of the sliced tomatoes on top. DRIZZLE or brush the vinegar-oil-garlic mixture over the tomatoes. BAKE for 10 minutes, then remove from the oven and transfer to a serving plate. SPRINKLE with a little salt and freshly ground pepper then arrange the fresh basil leaves evenly on top. SERVE immediately.

Variations: Use fresh mozzarella, and arrange it in thin slices on the baguette bases before adding the tomato. If your basil leaves are on the large side, just roughly chop or tear them first.


Paul Hollywood's mozzarella and tomato bread recipe

These luscious breads are delicious eaten still warm. However, if you can&rsquot serve them straight after baking, they can be reheated in your oven at 220 °C for 5 minutes. Drizzle the loaves with a little olive oil as you take them out of the oven. Makes four loaves.

Ingredients

  • 500 g strong white bread flour, plus extra for dusting
  • 10 g salt
  • 10 g instant yeast
  • 400 ml tepid water
  • 2 tbsp olive oil, plus extra for sprinkling
  • 1 cup fine semolina for dusting (optional)
  • 20 cherry tomatoes, halved
  • 2 balls of buffalo mozzarella, about 125g each
  • 1 pinch dried oregano for sprinkling
  • 17.6 oz strong white bread flour, plus extra for dusting
  • 0.4 oz salt
  • 0.4 oz instant yeast
  • 14.1 fl oz tepid water
  • 2 tbsp olive oil, plus extra for sprinkling
  • 1 cup fine semolina for dusting (optional)
  • 20 cherry tomatoes, halved
  • 2 balls of buffalo mozzarella, about 125g each
  • 1 pinch dried oregano for sprinkling
  • 17.6 oz strong white bread flour, plus extra for dusting
  • 0.4 oz salt
  • 0.4 oz instant yeast
  • 1.7 cups tepid water
  • 2 tbsp olive oil, plus extra for sprinkling
  • 1 cup fine semolina for dusting (optional)
  • 20 cherry tomatoes, halved
  • 2 balls of buffalo mozzarella, about 125g each
  • 1 pinch dried oregano for sprinkling

Details

  • Cuisine: English
  • Recipe Type: Bread
  • Difficulty: Medium
  • Preparation Time: 120 mins
  • Cooking Time: 20 mins
  • Serves: 20

Step-by-step

  1. Oil a 2-3 litre square plastic container.
  2. Put the flour into the bowl of a mixer fitted with a dough hook. Add the salt to one side of the bowl and the yeast to the other. Add three-quarters of the water and begin mixing on a slow speed. As the dough begins to come together, slowly add the remaining water. Mix for a further 5-8 minutes on a medium speed. The dough should now be wet and stretch easily when pulled. Add the olive oil and mix for another 2 minutes.
  3. Put the dough into the oiled tub, cover and leave until at least doubled in size - about 1 hour.
  4. Line 2 baking trays with baking parchment or silicone paper.
  5. Dust your work surface heavily with flour - add some semolina too, if you have some. Tip the dough out carefully onto the surface. Rather than knocking it back, handle it gently so you keep as much air in the dough as possible. Coat the top with flour too. Cut the dough in half lengthways, then cut each half across in two to give 4 pieces of dough.
  6. Stretch each piece of dough a little and lay two breads on each prepared tray, placing them apart. Push 10 tomato halves into the surface of each bread. Tear the mozzarella into little pieces and push them in between the tomatoes. Sprinkle each bread with olive oil, then oregano. Leave to rest for 15 minutes. Meanwhile, heat your oven to 210 °C.
  7. Bake the breads for 15-20 minutes. Serve while still warm.

Taken from How to Bake, by Paul Hollywood. Paul will be at this year's Cake & Bake show at London's Earls Court, and you can win tickets for the show here!

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How to Make Bruschetta

  1. Heat Oven: Preheat your oven to 400˚F.
  2. Brush Bread with Oil: Using a pastry brush, brush each slice of bread with olive oil transfer slices to a baking sheet, oiled-side down.
  3. Toast: Toast your bread in the preheated oven for 8 to 10 minutes, keeping an eye on the bread so it doesn’t burn.
  4. Add Garlic: Remove your toast from the oven and rub the cut side of the garlic cloves over each slice of toasted bread. Set aside.
  5. Make Salad: Transfer the prepared tomatoes to a mixing bowl. Add cheese, basil and garlic, stirring to combine.
  6. Season: Season the salad with salt and pepper to taste.
  7. Add Oil & Vinegar: Add the olive oil and balsamic vinegar, mixing until thoroughly combined. Taste and adjust accordingly.
  8. Assemble & Serve: Divide up the salad over the toasted bread slices. Serve on a platter and enjoy!

Warm Tomato & Mozzarella Bruschetta

To me, summertime smells like suntan oil and salty sea air, feels like dipping my feet into warm sand, and tastes like luscious tomato bruschetta with creamy mozzarella and fresh basil. Wrap all of those up into one long, lazy day, and you’ve just described my perfect summer afternoon! What are your favorite summer sensations?

Bruschetta is the epitome of a perfect summer snack, appetizer, or (in my case) meal while my husband is away on a business trip! It is not only easy to make, but absolutely delicious and gorgeously colorful. Anyone you serve it to (even if it’s just yourself) will be so impressed and so ready to dig in!

These little red and yellow gems of juicy sweetness were given to me by my neighbor, Brien, one of our first friends here in Austin! We have a pretty good deal going, I’d say… He tosses handfuls of tomatoes to me over the fence and I pass back a plate piled with tasty goodness!

My own tomato plants are trucking right along, but not producing fruit just yet. I’m so looking forward to the day I can pluck them right off the plant and mix them into a delicious salad or sauce!

On slices of my soft, crisp No-Knead Artisan Crusty Bread slathered with olive oil, this cheesy bruschetta is just heaven in your mouth. The salty mozzarella and sweet, juicy tomatoes tossed with minced garlic, olive oil, and balsamic vinegar really make for one mouthwatering snack!

Serve up big, honkin’ slices if you’re just enjoying these with a few friends, or slice ‘em in half to bring to a party. Or, you know, TRY to bring to a party. Lack of self control is why we can’t bring bruschetta to parties. When tomatoes, basil and mozzarella are in the mix, well… let’s just say I don’t want there to be any fights over who gets the last piece!

You can also serve this on small baguette slices to really stretch it out for a crowd, but please go for the grape or cherry tomatoes instead of larger ones. The smaller, the sweeter!

The emphasis is all on fresh, quality ingredients in this recipe, so use the best of everything you can find. Have a good olive oil buried in the back of your cabinet? Whip ‘er out! Saving a hunk of super-soft mozzarella for just the right recipe? Here’s your chance! Top off a big tray of these beautiful bruschetta with fresh basil and dig in while they’re hot. Melt. in. your. mouth.


Reviews (40)

Most helpful positive review

Most helpful critical review

I made a small batch using white balsamic vinegar rather than the brown balsamic. We really enjoyed this, but you do need to let the flavor meld for about 30 minutes. I was out of sweet red bell pepper, but I did have yellow on hand. Served this with &aposPepper Jelly Glazed Chicken&apos from AR and a tossed salad. We really enjoyed this version of bruschetta, and I know I will use this recipe again. Thanks, Joy Cowling Andrews for sharing. Read More


Is Italian tomato-garlic sauce the same as a Marinara sauce?

While both sauces are tomato based and used interchangeably there are some difference in their ingredients, texture and preparation methods.

Italian tomato sauce is a time-intense sauce. It is a combination of tomatoes, onions, garlic, and fresh or dried herbs. The sauce simmers for several hours which thickens it into a rich, deep flavor. Either a food mill or food processor transforms the sauce into a thick, smooth purée.

Marinara is a simple, quick-cooking sauce. The tomatoes are left chunky and the sauce is juicier than it&rsquos cousin the tomato sauce. Tomatoes are seasoned with olive oil, garlic, and basil. Marinara sauce is cooked and ready to enjoy in less than thirty minutes.

Two jars of tomato-garlic sauce


How to Make the Best Bruschetta

Use ripe tomatoes.

I know I just said this, but it bears repeating. Tomato bruschetta will always be best served during the summertime, but you can probably get by with cherry tomatoes in other seasons. I find cherry tomatoes to be the most consistent of all tomatoes.

Drain off excess tomato juice.

Most tomatoes (cherry tomatoes excluded) are quite juicy. When you toss diced tomato with salt, the juice exits the tomatoes, and you can end up with a watery bowl of tomatoes.

We don’t want soggy bruschetta, so pour off the excess juice before seasoning it at the end. This doesn’t take any extra time, and produces a more flavorful and consistent end result.

Brush both sides of bread with oil.

Oiling the bread ensures that both sides are golden brown and crispy (think of the difference between plain toast and homemade croutons). The oil also helps repel tomato juice so your toasts stay crisp.

Toast at 450 degrees Fahrenheit.

High heat yields extra crispy toasts, which is what we’re going for. I’ll never suggest broiling bread because broilers vary considerably from oven to oven, and no one wants to light their toast on fire. Right?

Serve promptly.

Wait to assemble your bruschetta until you’re ready to serve, because tomato-topped bread will inevitably soften as time goes on. You could make the tomato mixture up to two days in advance, and the toasts a couple of hours in advance.


Garlic Pizza Bread with Tomato

This is my all-time favourite plant-based pizza snack. Nothing beats this garlic pizza bread!

You can make it with gluten free flour too if you wish and the addition of 1 teaspoon xanthan gum.

It’s also a perfect base for any toppings you might like.

Please let me know if you make it, it’s delicious!

Ingredients:

For the pizza-

  • 300g strong bread flour
  • 1 tsp instant yeast
  • 1 tsp sea salt
  • 1 tbsp extra virgin olive oil and more for drizzling

For the passata-

  • 1 bulb garlic, chopped
  • 2 tbsp olive oil (not Extra Virgin)
  • 2 tins chopped/plum tomatoes
  • 1/2 teaspoon sugar

For the pesto-

  • 1 clove garlic, chopped
  • sea salt
  • freshly ground black pepper
  • 4 handfuls fresh basil, finely chopped
  • extra virgin olive oil
  • 1 small squeeze lemon juice, optional

For the sauce-Fry garlic in medium pan with olive oil on a low heat. When it starts to brown, add the tomatoes and sugar. Cook for 20 minutes.

While it cooks, place the flour into a large, deep bowl and add the yeast and salt, stirring through. Pour in 200ml warm water and the olive oil and stir to create a dough.

Dust your surface with four and knead until firm and smooth. Set aside and cover with a tea towel or foil. For crispy pizza bases, there is no need to let it rise.

Add pesto ingredients in a food processor until smooth.

Using a rolling pin, roll out the dough into 2 large rounds approx 24cm wide and it needs to be thinly spread.

Flour 2 baking sheets and place the pizza bases you’ve created onto them.

Add the sauce and spread over the base, drizzle pesto sauce and olive oil over it and season with salt and pepper.

Cook each pizza one at a time on the top shelf of the oven baking for approx 10 minutes until crisp.

Serve with a little more olive oil.

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Directions

Combine the olive oil and garlic in a small bowl, and steep about 30 minutes, to let the flavors mingle.

Preheat the oven to 400 degrees F. Split the bread in half lengthwise, then cut in half crosswise, to make four pieces. Set the pieces, cut side up, on a baking sheet, and brush the bread with the flavored oil, rubbing with the garlic cloves and leaving them on top. Sprinkle with the dried oregano.

Bake until the bread is golden and crispy, about 4 to 5 minutes. Remove any large garlic pieces, and lightly season the bread with salt before serving.

Variation: Garlic Bread topped with Cheese (Pane Strofinato con Formaggio): Substitute 1⁄₄ cup grated Grana Padano for the oregano.

Variation: Garlic Bread rubbed with Tomatoes (Pane Strofinato con Pomodoro): Cut some ripe tomatoes crosswise in half. While the baked bread is still hot, rub cut surfaces of the bread with the tomato halves, until the bread has absorbed the tomato juices and the tomato pulp has rubbed onto the bread. Season lightly with salt, drizzle some extra-virgin olive oil on top, and serve immediately.



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