Home-made Bread Recipe

Bloom yeast

In a small bowl, combine warm water (1.5 cups), sugar (1 tbs) and active dry yeast (2 tsp). Stir gently and let sit 5–10 minutes until foamy and fragrant.

In a large mixing bowl or the bowl of a stand mixer, combine the flour (4 cups) and salt (2 tsp). Mix briefly to distribute the salt.

Add the foamy yeast mixture and olive oil (2 tbs) to the flour. If using a stand mixer, attach the dough hook and mix on low until combined, then increase to medium and knead 5–7 minutes until the dough is smooth and slightly tacky. If mixing by hand, turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic.

Form dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1–1.5 hours.

After the first rise, gently punch down the dough to release gas and turn it out onto a lightly floured surface. Let rest 5 minutes before shaping.

Preheat the oven to 425°F (220°C). If using a baking stone, place it in the oven to heat. Line a baking sheet with parchment if not using a stone.

If you prefer drier tomatoes, place the sliced tomatoes (2 cups) on a paper towel, sprinkle with coarse salt (0.5 tsp) and let sit 10 minutes, then blot excess moisture with another towel. This helps prevent soggy bread.

Divide the rested dough into two equal portions for two medium loaves or one large pull-apart loaf. On a lightly floured surface, roll or stretch each portion into a rectangle approx. 10 x 6 inches (25 x 15 cm).

Brush each rectangle lightly with olive oil (1 tbs) and sprinkle with minced garlic (2 tsp) and dried oregano (1 tsp).

Evenly layer mozzarella (about 1 cup per loaf) over the dough, leaving a 1/2-inch edge. Arrange tomato slices on top of the cheese in a single layer. Scatter torn basil leaves (0.25 cup) and a sprinkle of grated Parmesan (about 2 tbsp per loaf). Season with black pepper (0.5 tsp) and a light pinch of extra coarse salt if desired.

Starting from the long edge, roll the dough tightly into a log, sealing the seam by pinching the dough together. For a pull-apart loaf, slice the log into 1.5-inch sections and place cut-side up in a greased loaf pan leaving small gaps; for a stuffed sandwich-style loaf, place seam-side down on the parchment-lined sheet or in a loaf pan.

Cover assembled loaves loosely and let rise 20–30 minutes while the oven finishes preheating.

Brush the top of the loaf lightly with additional olive oil or melted butter (1 tbs reserved) and sprinkle with grated Parmesan (remaining) and a pinch of flaky sea salt (0.5 tsp) for texture.

Bake on the middle rack for 20–30 minutes (20–25 minutes for smaller loaves or pull-apart pieces), until the crust is golden brown and an instant-read thermometer inserted into the center reads 190–200°F (88–93°C). If the top browns too quickly, tent loosely with foil for the last 5–10 minutes.

Remove from oven and let cool 10–15 minutes in the pan or on the sheet, then transfer to a wire rack. If making pull-apart pieces, let cool 5–10 minutes before serving so the cheese sets slightly.

Serve warm as an appetizer: slice and offer extra torn basil, olive oil for dipping, or a simple balsamic reduction if desired.