Roasted Bread with Pancetta, Tomatoes and Herbs
Roasted bread with pancetta, tomatoes and herbs is a recipe featuring fresh ingredients from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 0.5 cube yeast (21 g)
- 1 pinch sugar
- 350 g flour
- 3 tbsp olive oil
- 1 tsp salt
- flour for dusting
- 200 g passata tomato (canned)
- 250 g pancetta (sliced)
- 300 g mozzarella
- pepper from grinder
- olive oil for drizzling
- 300 g cherry tomatoes
- 2 handful fresh herbs (e.g. arugula, basil, chives)
Instructions
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1.
For the dough crumble the yeast into a bowl, stir in the sugar and about 175 ml lukewarm water until smooth. Add the flour, olive oil and salt and knead into a supple dough. Cover and let rise in a warm place for about 1 hour.
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2.
Preheat the oven to 220 °C fan‑forced. Line a baking sheet with parchment paper.
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3.
Shape the dough into 8 balls, roll each into an oval flatbread on lightly floured surface and place on the sheet. Brush with passata tomato leaving a small border. Top with pancetta slices, then slice mozzarella and lay over the bread. Season with pepper, drizzle olive oil and bake in the preheated oven for about 20 minutes until golden brown.
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4.
Wash and halve the tomatoes. Wash the herbs, shake dry and tear into pieces as needed. Distribute the tomatoes and herbs over the breads and serve.
