Recipes, re-invented from cooking shows
Cheesy Pesto Garlic Tear and Share
Prep. Time:
Baking Time:
Total Time:
50 mins
30 mins
3 hours 30 mins
Serves:
16 rolls
Nikki created this dish for Great British Bake Off ™ Series 17. Sixteen soft rolls are filled with basil, mint and pine nut pesto, roasted garlic and melting mozzarella, then finished with a crunchy semolina crust and served with extra pesto for dipping. The judges praised the garlic level, the flav...
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Ingredients
FOR THE DOUGH: 4 cups (500 g) bread flour, plus a little for shaping
2 1/4 tsp (7 g) SAF red instant yeast 1 1/2 tsp (9 g) fine salt 1 tsp (4 g) granulated sugar 1 1/3 cups (320 ml) warm water, about 95°F (35°C) 3 tbsp (40 ml) extra-virgin olive oil
FOR THE ROASTED GARLIC: 2 heads garlic, tops sliced off to expose the cloves 1 tbsp olive oil
FOR THE BASIL, MINT AND PINE NUT PESTO: 2 cups packed (50 g) fresh basil leaves 1/2 cup packed (12 g) fresh mint leaves 1/3 cup (45 g) pine nuts, lightly toasted and cooled 2 garlic cloves, peeled 1/2 cup (120 ml) extra-virgin olive oil 2 tsp lemon juice 1/2 tsp flaky sea salt, or to taste
FOR THE FILLING: All the roasted garlic, squeezed out and mashed Half the pesto (about 1/2 cup); the rest is for serving 8 oz (225 g) low-moisture mozzarella, cut into 1/2-inch (1 cm) cubes
FOR SHAPING AND FINISHING: 1 tbsp olive oil, for the pan 2 tbsp water, for brushing 3 tbsp (30 g) fine semolina 1 tbsp olive oil, for drizzling Pinch of flaky sea salt
EQUIPMENT: 10-inch (25 cm) round cake pan or ovenproof skillet, 2 inches (5 cm) deep Stand mixer with dough hook (or a bowl and work surface for kneading by hand) Food processor or mortar and pestle Aluminum foil Plastic wrap Pastry brush Digital scale Instant-read thermometer
Method
STEP 1: MIX AND KNEAD THE DOUGH
Combine the bread flour, instant yeast, fine salt and sugar in the bowl of a stand mixer. Add the warm water and 3 tbsp extra-virgin olive oil and mix to a shaggy dough. Knead with the dough hook for 10 minutes (or 12 minutes by hand) until smooth and elastic; a small piece should stretch thin enough to let light through.
STEP 2: FIRST PROVE
Cover the bowl and leave the dough in a warm, steady spot around 78°F (25°C) until fully doubled, about 1 hour 15 minutes. Test it by pressing a floured finger about an inch into the dough: the hole should stay. If it springs back at once, give it longer. Do not use a warm oven to speed it up.
STEP 3: ROAST THE GARLIC
While the dough proves, heat the oven to 400°F (200°C). Drizzle the garlic heads with 1 tbsp olive oil, wrap tightly in aluminum foil and roast for 40 to 45 minutes until soft and golden. Turn off the oven. Cool the garlic, squeeze the cloves out of their skins and mash to a paste.
STEP 4: MAKE THE PESTO
Pulse the basil, mint, pine nuts and raw garlic cloves in a food processor until finely chopped. With the motor running, add 1/2 cup extra-virgin olive oil in a steady stream, then the lemon juice and flaky sea salt. Divide in half: one half for the filling, one for serving. Press plastic wrap onto the surface of the serving half to keep it bright green.
STEP 5: MIX THE FILLING
Stir the mashed roasted garlic into the filling half of the pesto. Keep the mozzarella cubes separate and cold until needed.
STEP 6: DIVIDE AND FILL
Brush the pan with 1 tbsp olive oil. Knock the dough back gently and divide into 16 equal pieces of about 2 oz (55 g) each, using a digital scale. On a lightly floured surface, flatten each piece into a 3 1/2-inch (9 cm) round. Spoon about 2 tsp of the garlic pesto into the center and add 3 or 4 mozzarella cubes, leaving a clean border. Pinch the edges together firmly over the filling, then roll seam-down into a tight ball.
STEP 7: COAT AND ARRANGE
Using a pastry brush, brush the top of each ball lightly with water and dip it in the semolina. Arrange the balls seam-down in the pan, 11 around the edge and 5 in the center, leaving a little space between them.
STEP 8: SECOND PROVE
Cover loosely and prove in the same warm spot until the balls have risen to touch each other and fill the pan, about 50 minutes. Gently press the side of one ball: it should spring back slowly and leave a slight dent. If it springs back quickly, wait 10 minutes and test again. Heat the oven to 400°F (200°C) during the last 20 minutes.
STEP 9: BAKE
Drizzle the rolls with 1 tbsp olive oil and sprinkle with a pinch of flaky sea salt. Bake for 28 to 32 minutes until deep golden and the center roll reads 200°F (93°C) on an instant-read thermometer.
STEP 10: SERVE
Cool in the pan for 10 minutes, then turn out onto a board. Serve warm, with the reserved pesto in a bowl alongside for dipping.
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Instructions
FOR THE DOUGH:
4 cups (500 g) bread flour, plus a little for shaping
2 1/4 tsp (7 g) instant yeast
(/interesting-ingredients/saf-red-instant-yeast)1 1/2 tsp (9 g) fine salt
1 tsp (4 g) granulated sugar
1 1/3 cups (320 ml) warm water, about 95°F (35°C)
3 tbsp (40 ml) extra-virgin olive oil
FOR THE ROASTED GARLIC:
2 heads garlic, tops sliced off to expose the cloves
1 tbsp olive oil
FOR THE BASIL, MINT AND PINE NUT PESTO:
2 cups packed (50 g) fresh basil leaves
1/2 cup packed (12 g) fresh mint leaves
1/3 cup (45 g) pine nuts, lightly toasted and cooled
2 garlic cloves, peeled
1/2 cup (120 ml) extra-virgin olive oil
2 tsp lemon juice
1/2 tsp flaky sea salt,(/interesting-ingredients/flaky-sea-salt) or to taste
FOR THE FILLING:
All the roasted garlic, squeezed out and mashed
Half the pesto (about 1/2 cup); the rest is for serving
8 oz (225 g) low-moisture mozzarella, cut into 1/2-inch (1 cm) cubes
FOR SHAPING AND FINISHING:
1 tbsp olive oil, for the pan
2 tbsp water, for brushing
3 tbsp (30 g) fine semolina
(/interesting-ingredients/semolina-flour)1 tbsp olive oil, for drizzling
Pinch of flaky sea salt(/interesting-ingredients/flaky-sea-salt)
EQUIPMENT:
10-inch (25 cm) round cake pan or ovenproof skillet, 2 inches (5 cm) deep
Stand mixer with dough hook (or a bowl and work surface for kneading by hand)
Food processor or mortar and pestle
Aluminum foil
Plastic wrap
Pastry brush
Digital scale
Instant-read thermometer
Heading 5
Ingredients
STEP 1: MIX AND KNEAD THE DOUGH
Combine the bread flour, instant yeast, fine salt and sugar in the bowl of a stand mixer. Add the warm water and 3 tbsp extra-virgin olive oil and mix to a shaggy dough. Knead with the dough hook for 10 minutes (or 12 minutes by hand) until smooth and elastic; a small piece should stretch thin enough to let light through.
STEP 2: FIRST PROVE
Cover the bowl and leave the dough in a warm, steady spot around 78°F (25°C) until fully doubled, about 1 hour 15 minutes. Test it by pressing a floured finger about an inch into the dough: the hole should stay. If it springs back at once, give it longer. Do not use a warm oven to speed it up.
STEP 3: ROAST THE GARLIC
While the dough proves, heat the oven to 400°F (200°C). Drizzle the garlic heads with 1 tbsp olive oil, wrap tightly in aluminum foil and roast for 40 to 45 minutes until soft and golden. Turn off the oven. Cool the garlic, squeeze the cloves out of their skins and mash to a paste.
STEP 4: MAKE THE PESTO
Pulse the basil, mint, pine nuts and raw garlic cloves in a food processor until finely chopped. With the motor running, add 1/2 cup extra-virgin olive oil in a steady stream, then the lemon juice and flaky sea salt. Divide in half: one half for the filling, one for serving. Press plastic wrap onto the surface of the serving half to keep it bright green.
STEP 5: MIX THE FILLING
Stir the mashed roasted garlic into the filling half of the pesto. Keep the mozzarella cubes separate and cold until needed.
STEP 6: DIVIDE AND FILL
Brush the pan with 1 tbsp olive oil. Knock the dough back gently and divide into 16 equal pieces of about 2 oz (55 g) each, using a digital scale. On a lightly floured surface, flatten each piece into a 3 1/2-inch (9 cm) round. Spoon about 2 tsp of the garlic pesto into the center and add 3 or 4 mozzarella cubes, leaving a clean border. Pinch the edges together firmly over the filling, then roll seam-down into a tight ball.
STEP 7: COAT AND ARRANGE
Using a pastry brush, brush the top of each ball lightly with water and dip it in the semolina. Arrange the balls seam-down in the pan, 11 around the edge and 5 in the center, leaving a little space between them.
STEP 8: SECOND PROVE
Cover loosely and prove in the same warm spot until the balls have risen to touch each other and fill the pan, about 50 minutes. Gently press the side of one ball: it should spring back slowly and leave a slight dent. If it springs back quickly, wait 10 minutes and test again. Heat the oven to 400°F (200°C) during the last 20 minutes.
STEP 9: BAKE
Drizzle the rolls with 1 tbsp olive oil and sprinkle with a pinch of flaky sea salt. Bake for 28 to 32 minutes until deep golden and the center roll reads 200°F (93°C) on an instant-read thermometer.
STEP 10: SERVE
Cool in the pan for 10 minutes, then turn out onto a board. Serve warm, with the reserved pesto in a bowl alongside for dipping.
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